Description
This Breakfast Burrito recipe features crispy roasted potatoes, scrambled eggs, sautéed vegetables, black beans, and fresh toppings all wrapped in warm tortillas. Perfect for a hearty morning meal, these burritos combine smoky, spicy, and fresh flavors with a creamy avocado and tangy cilantro lime dressing for dipping.
Ingredients
Scale
Roasted Potatoes
- 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
Vegetables and Toppings
- 1 red bell pepper
- 1 cup fresh spinach
- ½ cup shredded red cabbage (optional)
- 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
Eggs and Wraps
- 9 scrambled eggs
- 3 (12-inch) tortillas (whole wheat or gluten-free)
Optional
- Cilantro Lime Dressing, for dipping
Instructions
- Preheat the Oven: Preheat your oven to 425 °F (220 °C) and line a large baking sheet with parchment paper to prepare for roasting the potatoes.
- Roast the Potatoes: Toss the cut potatoes with olive oil, sea salt, black pepper, smoked paprika, and red pepper flakes until evenly coated. Spread them in a single layer on the prepared baking sheet. Bake for 30 minutes, or until the potatoes are golden and crisp on the outside.
- Char the Red Bell Pepper: Using a grill pan or placing under the oven broiler, char the red bell pepper until the skin is blackened, about 4 to 5 minutes per side. Remove, let cool, then slice into strips for the burrito fillings.
- Scramble the Eggs: In a skillet over medium heat, scramble the eggs gently until just set. Season with salt and freshly ground black pepper to taste. Avoid overcooking to keep eggs soft and tender.
- Assemble the Burritos: Lay out the tortillas and evenly distribute the spinach and optional shredded red cabbage as a base. Layer the scrambled eggs, charred red pepper strips, roasted potatoes, black beans, pico de gallo, sliced avocado, and fresh cilantro leaves atop the greens. Squeeze fresh lime juice over the fillings for a bright finish.
- Wrap the Burritos: Fold the sides of each tortilla inward, then roll upward tightly from the bottom to encase the fillings completely. Wrap each burrito in foil to hold its shape and keep warm.
- Serve: Slice the wrapped burritos in half if desired and serve with a side of cilantro lime dressing for dipping to add a zesty and creamy element.
Notes
- The red cabbage is optional but adds a nice crunch and color contrast.
- Use whole wheat or gluten-free tortillas to accommodate dietary preferences.
- Black beans can be substituted with pinto beans or omitted for a different flavor.
- Customize the spice level by adjusting the amount of smoked paprika and red pepper flakes.
- Leftover burritos can be refrigerated and reheated in the oven or microwave wrapped in foil.
