These great tasting burritos are muy buenos for brunch, lunch or supper. To substitute corn tortillas for flour tortillas, fry them briefly, one at a time, in hot oil to soften, then drain on paper towels before filling.

1 c. shredded peeled potato
1 clove garlic, minced
1 tbsp. butter
1 c. red or green bell pepper, chopped, or a combination of both
5 eggs, beaten
3/4 c. sliced green onions with tops
1/2 tsp. salt
1 1/4 c. Pace Picante sauce
8 flour tortillas, heated
3/4 c. (3 oz.) shredded Cheddar cheese

Heat butter in large non-stick skillet over medium-high heat. Add combined potato and garlic in thin, even layer. Cook without stirring 3 minutes or until potato is browned on the bottom. Add bell pepper; continue cooking 3 minutes, stirring constantly with 2 wooden spoons to break up potatoes into small pieces. Add eggs, green onions and salt. Cook, stirring occasionally, until eggs are desired doneness. Stir in 1/2 cup of the Pace Picante sauce; heat through.

Spoon about 1/3 cup egg mixture down center of each tortilla. Roll up; place 2 burritos seam side down on individual plates. Heat remaining Pace Picante sauce; spoon over burritos and sprinkle with cheese. Makes 4 servings.