Chimichurri Breakfast Burritos

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I don’t know about you, but I’m a sucker for savory, potato-based breakfast dishes. Hashbrowns, hot skillets, and burritos are my consistent go-tos on any brunch menu. Knowing this, it was only a matter of time before I tried creating my own “restaurant-style” breakfast recipe during quarantine. These extra filling breakfast burritos are packed with irresistible crispy red potatoes, scrambled eggs, black beans, and sweet chimicurri sauce. While chomping down on this dish, I couldn’t help but smile at their delicious texture and taste. They are absolutely to-die-for! This recipe was inspired by one of our favorite local breweries, Half Acre. They make the best burritos for breakfast, lunch, and dinner. We have missed them so much during the pandemic and can’t wait to return to their restaurant when things get back to normal.

While these burritos might be a little bit more fuss than you are looking to make, I want to assure you that they are totally worth it and they come together easily in the kitchen! When you make this recipe, be sure to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. You can also let me know how this recipe goes by leaving a comment below. I can’t wait to see how this recipe turns out for you!

Chimichurri Breakfast Burritos

Sweet Pea Living
These extra filling breakfast burritos are packed with irresistible crispy red potatoes, scrambled eggs, black beans, and sweet chimicurri sauce.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Brunch, Lunch
Cuisine Mexican
Servings 4 burritos
Calories 519 kcal

Ingredients
  

  • 2 lbs red potatoes cubed
  • 1 tbsp olive oil
  • 1 tsp paprika
  • ¼ tsp cayenne pepper
  • 1 tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 6 eggs
  • 1/4 cup jack cheese
  • 1/4 cup cheddar cheese
  • 15 oz can black beans drained and rinsed
  • 4 burrito tortillas

Garnish

Chimichurri Sauce

  • 1 shallot sliced
  • 1 Fresno chile sliced
  • 4 garlic cloves sliced
  • ½ cup red wine vinegar
  • 1 tsp kosher salt
  • ½ cup cilantro
  • ¼ cup flat-leaf parsley
  • 2 tbsp oregano leaves
  • ¾ cup extra virgin olive oil

Instructions
 

  • Place red potatoes in a medium bowl. Cover with water and rest for 10 minutes.
  • Combine chimichurri sauce ingredients in a blender. Blend until shallot, chile, and garlic cloves are minced. Set aside.
  • Drain potatoes and dry using a clean kitchen towel. Return to the bowl. Add olive oil, paprika, cayenne pepper, garlic powder, salt, and black pepper. Mix well.
  • Place in an air fryer (or bake) at 400°F for 20-25 minutes. Toss potatoes every 10 minutes or so to prevent burning.
  • Meanwhile, crack eggs into a medium bowl. Whisk egg yolks. Transfer eggs to a large non-stick pan. Cook eggs over medium-low heat while using a spatula to scramble the eggs. Sprinkle in cheddar and jack cheeses, as well as black beans. Mix well.
  • Layer burrito tortillas with potatoes, egg mixture, Chimichurri sauce, and garnishes. Enjoy!

Video

Nutrition

Serving: 1burritoCalories: 519kcalCarbohydrates: 55.4gProtein: 19.4gFat: 25.4gSaturated Fat: 7.3gCholesterol: 255mgSodium: 1159mgPotassium: 528mgFiber: 4.4gSugar: 2.8gCalcium: 213mgIron: 5mg
Keyword Breakfast, Burritos, Chimichurri Sauce
Tried this recipe?Mention @sweet.pea.living or tag #sweetpealiving on Facebook or Instagram!

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