Breakfast Burritos with Poblano, Beans, Corn, and Crispy Potatoes

Name: Breakfast Burritos with Poblano, Beans, Corn, and Crispy Potatoes
Cuisine: US & Canada, Southwest (Tex-Mex)
Ingredients: ¼ cup, sour cream; 2 tablespoons, minced canned chipotle chile in adobo sauce; 2 teaspoons, lime juice; 1 , garlic clove, minced; ¼ teaspoon, cayenne pepper; 1/4 teaspoon, table salt; 6 tablespoons, vegetable oil, divided; 2 cups, frozen tater tots, thawed and patted dry; 1 , poblano chile, stemmed, seeded, and chopped; ½ cup, canned pinto bean, rinsed; ½ cup, frozen corn; ¼ cup chopped, onion; 1 teaspoon, chili powder; ½ teaspoon, table salt; 8 , large eggs, beaten; 3 ounces, sharp cheddar cheese, shredded (¾ cup); 4 (10-inch), flour tortillas

Main Courses
US & Canada
Southwest (Tex-Mex)
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Eggs & Dairy
Vegetables
Eggs
Beans
Breakfast & Brunch

By Jessica Rudolph ･ Appears in Cook's Country August/September 2021

It's never too early for extra-crispy tater tots.

SERVES 4

TIME 55 minutes

Breakfast Burritos with Poblano, Beans, Corn, and Crispy Potatoes

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