Makes 4 servings

This meaty burrito steps up to the plate for your family or holiday guests as a one-dish meal for breakfast, lunch, or brunch. The orange-cilantro sauce offers a citrusy flavor dimension to complement the burrito’s spicy filling.

For the meat

16 ounces extra-lean ground beef
1 red bell pepper, finely chopped
½ cup finely chopped onion
2 teaspoons chipotle chili powder or ancho chili powder (see Tip)
1 teaspoon minced garlic
1 teaspoon ground cumin
½ teaspoon salt, or to taste

For the eggs and tortillas

6 eggs
2 tablespoons cold water
¼ teaspoon salt, or to taste
1 tablespoon olive oil
¼ cup finely chopped fresh cilantro
4 (10-inch) spinach or tomato flour tortillas

For the cilantro cream

½ cup sour cream
1 tablespoon fresh orange juice
½ teaspoon grated orange rind
1 tablespoon finely chopped cilantro

Combine all the beef ingredients in a large skillet over medium-high heat. Cook, stirring frequently, for 8 minutes or until beef is cooked through and vegetables are very tender.

Meanwhile, whisk together the eggs, water, and salt in a medium bowl just until blended. Heat the oil in a large nonstick skillet over medium heat. Add the egg mixture; cook, stirring frequently, for 2 minutes or until the eggs are scrambled and cooked, but still moist.

Add the eggs and cilantro to the beef mixture in the skillet; stir gently to combine.

Stack the tortillas between 2 paper towels. Microwave on HIGH for 1 minute or until moist and warm.

Meanwhile, stir together all the cilantro cream ingredients in a small bowl.

To assemble each burrito, spoon about 1 cup of the beef filling in a row across the center of a tortilla; spoon about 2 tablespoons of the cilantro cream over the beef filling. Fold the right and left sides of the tortilla over the filling. Fold the bottom edge up over the filling and roll up; slice diagonally in half.