Freezer Breakfast Burritos

Ingredients

• Soft butter or nonstick vegetable oil spray, for greasing the pan
• 1 (28-ounce) bag frozen shredded hash browns
• 2 teaspoons vegetable oil
• 1 large yellow onion, finely diced
• 1 poblano, cubanelle, or other mild green pepper, finely diced
• 8 large eggs
• 1/4 cup sour cream
• 1 tablespoon cornstarch
• 2 teaspoons kosher salt
• 1/2 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 (15.5-ounce) can pinto beans, drained and rinsed
• 1 chipotle chile in adobo, minced
• 1/2 cup sliced scallions or chives
• 8 ounces Monterey Jack or Pepper Jack cheese, grated (about 2 cups)
• 8 (10-inch) flour tortillas
• Sour cream and hot sauce, for serving

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