Steak Breakfast Burritos

Peel your potatoes and cut them into little bite-sized cubes.  Store them in water if you're not going to cook them right away to prevent oxidation. Right before cooking, dry your potatoes with paper towels. Then, heat 2 tablespoons of olive oil in a hot pan and add your cubed potatoes.  Cook, stirring every few minute, until they are golden brown and cooked through.  Salt them to taste once they are cooked, then remove from the pan.

Clean your pan out, then add the butter to the pan over medium heat. Scramble your eggs and add them to the pan and cook them until cooked through. Remove them from the pan. 

Season your thinly sliced steak with salt, black pepper, and garlic powder to taste.  Then heat 1 tablespoon of olive oil in the same pan over high heat and quickly sauté your steak until cooked through. Remove from the pan onto a cutting board and chop your cooked steak into bite-sized pieces. 

Diced up your avocado, shred your cheddar cheese, and open your can of black beans and drain and rinse them. Grab your fresh salsa and have it handy.  

In the same pan you've been using, heated to medium heat, place each tortilla into the dry pan just until warmed on both sides.  Then assemble each burrito adding cheese, steak, black beans, egg, potato, salsa, and avocado into the middle of the tortilla, leaving room to be able to fold in the sides and then roll the burrito closed, away from you. 

Spray your pan with a little olive oil and then toast each rolled burrito seam-side down first, then on all sides to warm and toast the burritos.  Serve right away with sour cream and hot sauce if desired, or wrap them up in foil and pack them for a lunch or trip!  Enjoy!