Breakfast Burrito

This Breakfast Burrito is a delightful explosion of flavors! Packed with smoky potatoes, fresh veggies, and fluffy scrambled eggs, it’s perfect for any morning!

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Breakfast

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

For the Burrito:

1 pound small yellow potatoes cut into ½-inch pieces
2 tablespoons extra-virgin olive oil
to taste sea salt
to taste freshly ground black pepper
2 teaspoons smoked paprika
to taste red pepper flakes
1 red bell pepper chopped
1 cup fresh spinach
½ cup shredded red cabbage optional
3 12-inch tortillas flour or whole wheat
9 scrambled eggs
½ cup cooked black beans rinsed and drained
½ cup pico de gallo
1 ripe avocado sliced
½ cup fresh cilantro leaves
1 lime for squeezing
to taste cilantro lime dressing for dipping

Equipment

Large Baking Sheet
Skillet
Spatula
Knife and cutting board
Tortilla warmer or foil

Method

Cooking Instructions:

Preheat your oven to 400°F (200°C). Toss the diced potatoes with olive oil, salt, pepper, paprika, and red pepper flakes. Spread on a baking sheet and roast for 25-30 minutes.
Heat a skillet over medium heat. Add olive oil and sauté the chopped bell pepper and spinach until tender, about 3-5 minutes.
Whisk the eggs with a pinch of salt and pepper, then pour into the skillet. Scramble until fluffy and cooked, about 4-5 minutes.
Warm the tortillas. On each, layer roasted potatoes, sautéed veggies, scrambled eggs, black beans, and pico de gallo. Top with avocado and cilantro.
Fold the sides of the tortilla inwards, then roll from the bottom up to enclose the fillings tightly.
Serve warm with lime wedges and cilantro lime dressing for dipping.

Notes

For a healthier option, use whole wheat tortillas.
Feel free to add or substitute vegetables to your liking!
Store leftovers in an airtight container in the fridge for up to 3 days.