Description
A hearty, flavorful breakfast burrito packed with roasted potatoes, scrambled eggs, veggies, and avocado. Easy to customize and perfect for a satisfying morning meal.
Ingredients
1 lb small yellow potatoes, cut into ½‑inch pieces
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper, to taste
½ tsp smoked paprika
Pinches of red pepper flakes
1 red bell pepper
1 cup fresh spinach
½ cup shredded red cabbage (optional)
3 (12-inch) tortillas (whole wheat or gluten-free)
9 scrambled eggs
¾ cup cooked black beans, drained and rinsed
½ cup pico de gallo
1 ripe avocado, sliced
½ cup fresh cilantro leaves
1 lime, for squeezing
Cilantro Lime Dressing, for dipping (optional)
Instructions
- Preheat the oven to 425 °F (220 °C). Line a large baking sheet with parchment paper.
- Toss the potatoes with olive oil, salt, pepper, smoked paprika, and red pepper flakes. Spread on the baking sheet and bake for 30 minutes until golden and crisp.
- Char the red pepper on a grill pan or in the oven until blackened, about 4–5 minutes per side. Cool, then slice into strips.
- Scramble the eggs in a pan until just set, seasoning with salt and pepper.
- Divide spinach (and red cabbage, if using) among tortillas. Add eggs, pepper strips, black beans, pico de gallo, potatoes, avocado, cilantro, and lime juice.
- Fold in the sides of each tortilla and roll tightly from the bottom. Wrap in foil.
- Slice in half if desired and serve with Cilantro Lime Dressing.
Notes
- Cool fillings slightly before assembling to prevent soggy tortillas.
- For a vegan version, use tofu scramble and vegan cheese.
- Wrap and freeze for up to 2 months for easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Oven, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 375mg
