Breakfast Burritos From My Garden

1. Mix flour, butter, basil paste, salt, baking powder, and water to form dough. Knead well.

2. Cover dough and let it rest for 30 minutes.

3. Divide dough into 7-8 portions.

4. Roll portions into paper-thin tortillas.

5. Cook tortillas on a very hot griddle for 30 seconds per side and wrap in foil to keep them soft.

6. Saute spinach, dill, and potatoes with light seasoning.

7. Prepare boiled and drained beans.

8. Scramble eggs.

9. Cook corn kernels.

10. Assemble the burritos with sautéed veggies, beans, scrambled eggs, corn, lettuce, cilantro, sour cream, shredded cheddar, and a splash of lemon juice in a tortilla.