Smothered Green Chile Breakfast Burritos

To prepare sauce: Heat oil in a medium saucepan over medium heat. Add minced onion and 2 cloves garlic and cook, stirring, until very soft, about 4 minutes. Sprinkle flour over the mixture and cook, stirring, for 1 minute more. Add chiles and broth; bring to a boil. Reduce heat to a low simmer and cook until thickened but still easily spoonable, 15 to 20 minutes. Set aside.

To prepare burritos: Meanwhile, cook bacon in a large skillet, preferably cast-iron, over medium-high heat until crisp, about 4 minutes. Transfer to a plate lined with paper towel. Crumble when cooled.

Add chopped onion and 1 clove garlic to the pan and cook, stirring, for 1 minute. Stir in potatoes. Pat the mixture down evenly and cook, without stirring, for 2 minutes. Scrape up the browned bits, pat back down again, and continue cooking without stirring for about 2 minutes more. Repeat until the potatoes are golden brown with some crisp edges, about 2 minutes more.

Reduce heat to low. Stir 1/4 cup sauce and eggs into the potato mixture and cook, stirring frequently, until the eggs are just set, 1 to 2 minutes. Stir in the bacon and remove from the heat.

Divide the potato-egg mixture among tortillas. Roll each into a burrito and arrange seam-down on plates or a platter. Reheat the sauce, spoon over the burritos, and sprinkle with cheese. Serve immediately.

Exchanges: 2 starch, 1 vegetable, 1 medium-fat meat, 1 fat. Carbohydrate Servings: 2. Nutrition Bonus: Vitamin C (213% daily value), Calcium (23% dv), Iron (17% dv), Vitamin A (16% dv).