Loaded Breakfast Burritos

Instructions

1. 1

   Use large, 12-inch tortillas for easy wrapping. Finely dice the onion and bell pepper, discarding the pepper's stem and seeds, and grate the cheddar. Whisk the eggs with the cottage cheese, ¼ teaspoon salt and the black pepper.

2. 2

   Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the onion and bell pepper and cook for 4 minutes, stirring occasionally. Add the beef, cumin, smoked paprika and remaining ¼ teaspoon salt. Cook for 6–8 minutes, breaking the beef into small crumbles, until browned and cooked through, 160°F/71°C. Transfer the mixture to a bowl with a slotted spoon, leaving excess liquid behind.

3. 3

   Reduce the heat to medium-low and add the remaining 1 teaspoon oil to the skillet. Pour in the egg mixture and cook for 4–5 minutes, gently folding with a spatula, until softly set with no runny egg remaining. Remove from the heat.

4. 4

   Stack the tortillas, cover with a lightly damp paper towel and microwave for 30–45 seconds, until warm and flexible.

5. 5

   Divide the beef mixture, eggs, cheddar and salsa among the tortillas, placing the filling just below the center and leaving the edges clear. Fold the sides inward, then roll tightly from the bottom to enclose the filling.

6. 6

   Return the skillet to medium heat. Toast the burritos in two batches, seam-side down first, for 1–2 minutes per side, until golden and crisp. Serve warm.