Makes 4 servings

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

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.