Masa tortillas for breakfast burritos — a small manifesto

I have been making breakfast burritos with corn tortillas for the past three months and I want to make the case. The condition: your fill cannot be too wet. Corn tortillas do not have the structural integrity of a large flour tortilla for very wet, heavy fills. But for a well-constructed breakfast burrito with eggs, potato, cheese, and a moderate amount of salsa, the corn tortilla actually produces a better result. The flavor is more complex. The texture contrast between the tortilla and the eggs is more interesting. And the smell of a warm corn tortilla with fresh eggs is something a flour tortilla cannot match.