Ingredients
10 medium red potatoes, cubed3 bay leaves1-1/2 teaspoons kosher salt, divided1 medium green pepper, chopped1 medium sweet red pepper, chopped1 medium onion, chopped4 tablespoons olive oil, divided1 can (15 ounces) black beans, rinsed and drained1 cup frozen corn1 jalapeno pepper, seeded and chopped2 teaspoons ground cumin1-1/2 teaspoons garlic powder1-1/2 teaspoons paprika1/2 teaspoon pepper10 large eggs, beaten10 flour tortillas (10 inches), warmed4 cups shredded cheddar-Monterey Jack cheese
Preparation
Place the potatoes, bay leaves and 1/2 teaspoon salt in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until almost tender. Drain and discard bay leaves.
In a large skillet, cook the green and red peppers, onion and potatoes in 3 tablespoons oil over medium heat for 10-15 minutes or until potatoes are tender. Add the beans, corn, jalapeno, cumin, garlic powder, paprika, pepper and remaining salt; heat through.
In a large skillet, heat remaining oil over medium-high heat. Add eggs. Cook and stir until almost set. Add to potato mixture.
Spoon 1 cup filling off center on each tortilla. Sprinkle with 1/4 cup cheese. Fold sides and ends over filling and roll up. Place on a greased baking sheet; sprinkle with remaining cheese. Broil 4 in. from the heat for 2-3 minutes or until cheese is melted.
