Morning burritos featuring roasted sweet potatoes, fluffy eggs, and melted cheese wrapped in soft tortillas.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (approximately 10 oz each)
02 - 1 small red onion, diced
03 - 1 red bell pepper, diced
04 - 2 tablespoons olive oil
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1/4 teaspoon chili powder
08 - Salt and black pepper, to taste
→ Eggs
09 - 8 large eggs
10 - 1/4 cup milk
11 - 1 tablespoon butter
12 - Salt and black pepper, to taste
→ Cheese
13 - 1 1/2 cups shredded cheddar cheese or Monterey Jack
→ Tortillas
14 - 6 large (10-inch) flour tortillas
# Method:
01 - Preheat oven to 425°F. Toss sweet potatoes, red onion, and red bell pepper with olive oil, smoked paprika, cumin, chili powder, salt, and black pepper. Spread evenly on a parchment-lined baking sheet.
02 - Roast vegetables for 25 minutes, stirring halfway through, until sweet potatoes are tender and lightly browned.
03 - While vegetables roast, whisk eggs with milk, salt, and black pepper until fully combined.
04 - Melt butter in a nonstick skillet over medium heat. Add egg mixture and gently stir until eggs are just set and fluffy. Remove from heat.
05 - Heat tortillas in a dry skillet or microwave until pliable.
06 - Layer roasted vegetables, scrambled eggs, and shredded cheese evenly on each tortilla.
07 - Fold the sides of each tortilla inward and roll tightly to enclose the filling.
08 - Wrap each burrito individually in foil or parchment paper and place in resealable freezer bags for storage.
09 - To reheat, unwrap and microwave for 2–3 minutes or bake at 350°F for 20–25 minutes wrapped in foil until heated through.
