A flavorful blend of roasted sweet potatoes, eggs, and cheese wrapped in warm tortillas, ideal for quick morning meals.
# Ingredient list:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
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
# Step-by-step guide:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss sweet potatoes, red onion, and bell pepper with olive oil, smoked paprika, ground cumin, chili powder, salt, and black pepper. Spread evenly on the baking sheet and roast for 25 minutes, stirring halfway through, until sweet potatoes are tender and lightly browned.
03 - Whisk eggs with milk, salt, and black pepper. Melt butter in a large nonstick skillet over medium heat, add eggs and cook gently, stirring until just set and fluffy. Remove from heat.
04 - Heat tortillas in a dry skillet or microwave until pliable for easy folding.
05 - On each tortilla, layer roasted vegetables, scrambled eggs, and a generous sprinkle of shredded cheese.
06 - Fold sides in and roll up each tortilla tightly to encase filling.
07 - To freeze, wrap burritos individually in foil or parchment, then place in resealable freezer bags. To reheat, unwrap and microwave for 2 to 3 minutes until heated through, or bake wrapped in foil at 350°F for 20 to 25 minutes.
