Breakfast Burrito
This Breakfast Burrito is filled with scrambled eggs, crispy potatoes, black beans, and avocado.
Ingredients
- 1 pound small yellow potatoes cut into ½-inch pieces
- Extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
- ½ teaspoon smoked paprika
- Red pepper flakes
- 1 red bell pepper
- 1 cup fresh spinach
- ½ cup shredded red cabbage optional
- 3 large 12-inch tortillas
- 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
- Cilantro Lime Dressing for serving
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Place the diced potatoes on the baking sheet and drizzle with olive oil.
- Season with salt, black pepper, smoked paprika, and a pinch of red pepper flakes.
- Toss to coat evenly and spread into a single layer.
- Roast for 30 minutes, flipping halfway through, until golden brown and crispy.
- Meanwhile, heat a grill pan over medium heat.
- Grill the red bell pepper for 4 to 5 minutes per side until softened and charred.
- Remove the pepper, discard the stem and seeds, and slice into strips.
- Warm the tortillas slightly to make them easier to roll.
- Divide spinach and red cabbage among the tortillas.
- Add scrambled eggs, roasted potatoes, grilled peppers, black beans, pico de gallo, avocado slices, and cilantro.
- Season lightly with salt and pepper.
- Squeeze fresh lime juice over the filling.
- Fold in the sides of each tortilla.
- Roll tightly from the bottom to create a burrito.
- Wrap in foil if desired, slice in half, and serve with Cilantro Lime Dressing.
Notes
- Swap black beans for pinto beans if preferred.
- Fresh salsa can replace pico de gallo.
- Add sautéed mushrooms or onions for more vegetables.
- Cilantro Lime Dressing adds a fresh and tangy finish.