Zucchini Tots Breakfast Burritos

Ingredients

• 1 (12-ounce) package Green Giant® Sour Cream & Onion Zucchini Tots
• 10 eggs
• 2 tablespoons milk
• 1 (4-ounce) can Ortega® Fire Roasted Diced Green Chilies
• 6 burrito-size flour tortillas
• 2 cups shredded cheddar or Mexican-style cheese
• 1 cup cooked and crumbled breakfast sausage, optional
• 1 cup Ortega Black Beans
• 1 cup Ortega Mild or Medium Thick & Chunky Salsa
• 2 avocados, peeled, pitted and sliced

Directions

1. Preheat air fryer to 400°F. Arrange Zucchini Tots in a single layer in the bottom of air fryer and spray lightly with oil. Air fry for 13-17 minutes until golden and crisp. Alternately, preheat oven to 450°F and bake tots for 17-20 minutes until golden and crisp.
2. Whisk eggs and milk together in a large bowl until smooth and combined.
3. Add green chilies and beat well.
4. Heat a large non-stick skillet over medium heat. Add eggs and cook, whisking occasionally, until done.
5. Layer 4 tots in the center of a tortilla. Top with 1/3 cup cheese, 3 Tbsp. sausage, 3 Tbsp. black beans, 3 Tbsp. salsa and several avocado slices.
6. Repeat with remaining 5 tortillas and ingredients.
7. Roll up burritos and if serving immediately, place in heated non-stick skillet over medium heat.
8. Cook until golden brown on one side, about 5 minutes. Flip and toast the other side, about 3-5 minutes.
9. If freezing, individually wrap in foil, then place them in a zip top bag – unwrap and microwave for 2 minutes on high to thaw, then toast in a nonstick skillet.
10. Serve with additional salsa, if desired.