Name: Carne Asada Breakfast Burrito
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 pounds beef skirt steak, cut into thin strips; 2 tablespoons carne asada seasoning; 1 tablespoon garlic powder; 1 tablespoon vegetable oil; 0.5 sweet onion, diced; 1 red bell pepper, seeded and chopped; 1 jalapeno pepper, seeded and diced; 1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained; 2 cups frozen diced potatoes; salt and pepper to taste; 3 tablespoons butter, divided; 6 eggs, whisked; 2 cups shredded Mexican cheese blend; 4 (12 inch) flour tortillas

Cook Time: 35 minutes

Beef and Veggie Burritos

Ingredients

2 pounds beef skirt steak, cut into thin strips
2 tablespoons carne asada seasoning
1 tablespoon garlic powder
1 tablespoon vegetable oil
sweet onion, diced
1 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and diced
1 (14.5 ounce) can Hunt's Diced Tomatoes, drained
2 cups frozen diced potatoes
Salt and pepper to taste
3 tablespoons butter, divided
6 eggs, whisked
2 cups shredded Mexican cheese blend
4 (12 inch) flour tortillas

Directions

Place beef slices in a mixing bowl. Sprinkle with carne asada seasoning and garlic powder. Toss well to coat the beef evenly. Let it marinate for about 5 minutes.
Heat vegetable oil in a large, deep skillet over medium-high heat. Add the marinated beef strips and cook, stirring occasionally, until browned.
Stir in the diced bell pepper, onions, and jalapeno pepper. Add the drained diced tomatoes and frozen diced potatoes. Cook the mixture for 5 to 8 minutes, or until the potatoes are tender. Season with salt and pepper to taste. Once done, transfer the beef mixture to a bowl and set aside.
In the same skillet, melt 1 tablespoon of butter over medium heat. Add the whisked eggs and stir occasionally, cooking until scrambled and set. Transfer the beef and veggie mixture back into the skillet. Stir everything together and cook for an additional 2 minutes to heat through.
In a microwave-safe dish, melt the remaining 2 tablespoons of butter. While the butter is melting, divide the shredded cheese evenly among the flour tortillas.
Place the beef and vegetable mixture on top of the cheese on each tortilla. Fold in the sides and roll the tortillas into burritos.
Brush each burrito with the melted butter, then place them seam-side down in the skillet to brown. Flip the burritos once the bottom is golden and crispy, and cook the top side until it's also golden and crispy.
Once browned and warmed through, remove the burritos from the skillet. Serve immediately.

Nutrition Facts (per serving)

Calories	1163
Total Fat	63g
Saturated Fat	31g
Cholesterol	437mg
Sodium	3109mg
Total Carbohydrate	83g
Dietary Fiber	7g
Total Sugars	9g
Protein	65g
Vitamin C	42mg
Calcium	641mg
Iron	9mg
Potassium	1043mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Comments

Christopher Tiffany

10/06/2025 01:52:54 PM

I substituted tofu for the steak, corn pops for the potatoes, and used some dandelions instead of the jalapenos. It was awful!! Never again!!

Melissa Turner

05/05/2024 09:40:09 PM

Made it for friends — they loved it.

SRVCookie

11/07/2020 09:10:38 PM

This recipe is good! We decided (3 cooks) that we’ll make some changes next time. First, this recipe made enough for at least eight people. Not sure how they figured 4 servings. We used Lawry’s Carne Asada seasoning. We will use 1/2 T less and maybe 1/2 T of garlic powder going forward . We cooked the meat separately in batches, which worked great. We also cooked the veggies separately for a couple of minutes before adding the meat back in. The recipe can support at least another cup or more of potatoes. We will also increase the eggs next time by at least two, and we will cook them with a little milk as we usually prepare them. If you follow this recipe without our proposed changes, you will still have a great breakfast.

Kel S

11/01/2020 06:34:13 PM

I made this and my husband is the pickiest and he said it’s the best breakfast burrito ever. He took down 3 burritos back to back to back to back. This is gonna be a new favorite of ours. And so easy to make.

Vanessa

11/01/2020 03:51:27 PM

Loved it! Instead of Carne seasoning I used Odobo and Omitted the potatoes ... FANTASTIC! Definitely will be making this again!

AJN

04/14/2019 02:02:55 AM

Really good. We made these for dinner and left out the eggs.

Marianne

04/22/2017 03:28:11 AM

OK! I made a couple of changes. I used chorizo rather than the meat and hash browns rather than diced potatoes. I did only use one egg for the half recipe I made, but otherwise I made this according to the recipe. This made for a very delicious dinner tonight, and we would for sure make it again! Thank you so much for this very forgiving recipe! I love it when you can use the basic ingredients and then change it for what you have on hand!

Buckwheat Queen

04/13/2017 12:42:56 PM

Truly delicious!! I knew these were going to be addictive, and they are. I used pinto beans instead of potatoes. The flavor just bursts in each bite. I added extra onion, jalapeno, bell pepper and Hunt's tomatoes and put some of it in a dish for dipping the burritos. It was like a salsa and I wanted more. I didn't brush the finished burritos with butter though. I used blue corn tortillas instead of flour. Thank you for the recipe.

stormybeach

04/05/2017 09:38:56 PM

I substituted the steak with pinto beans. But I used the carne asada seasoning and garlic powder on the pinto beans. Because I used pinto beans I had made and frozen they were slightly dry. I put the seasoned beans and Hunt's® Diced Tomatoes in my food processor and pulsed just enough that the tomatoes and beans were mixed together. I would never have thought of using tomatoes in a breakfast burrito but they really added great flavor. My husband and I really liked this recipe and will be adding it to our collection.