Vegetarian Breakfast Burritos

To prepare the eggs: Crack the eggs into a medium bowl and whisk them with a fork until pale yellow. Stir in the beans and season with the salt and hot sauce.

To cook the eggs: Melt the butter in a medium-sized skillet over medium heat. Pour in the egg mixture and cook, stirring often, until the eggs are just set, about 2 to 4 minutes. Stir in the cheese and transfer the mixture to a bowl. Then stir in the cilantro and green onion.

To make the tortillas pliable, quickly run each under water. Warm briefly in the microwave or in a skillet.

Working with one tortilla at a time, spread about ⅓ cup hash browns on a tortilla about one-third from the edge. Drizzle 1 tablespoon salsa on top of the hash browns. Top with about ⅓ cup scrambled eggs.

Roll up the burrito by folding the tortilla over from the bottom, then fold in the sides. Finish rolling and put the burrito seam side down.

If serving right away: Halve the burritos or serve them whole. Warm some extra salsa, pour over the burritos, and top with diced avocado and reserved cilantro and green onion.

If freezing for later: Let burritos cool to room temperature, wrap in plastic wrap, transfer to a freezer-safe bag, and squeeze out the air before sealing. Store in the freezer.

To defrost: Unwrap the plastic wrap, wrap in a damp paper towel, and microwave about 2 to 3 minutes until warmed throughout. Serve with extra salsa.