Veggie-Packed Breakfast Burritos
Ingredients:
- 1 pound small yellow potatoes, cut into ½-inch pieces
- Avocado oil or extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- ½ teaspoon smoked paprika
- Pinch of red pepper flakes, to taste
- 1 large red bell pepper
- 1 cup fresh baby spinach
- ½ cup shredded purple cabbage (optional, for color and crunch)
- 3 (12-inch) whole wheat or spinach tortillas
- 9 scrambled eggs
- ¾ cup cooked black beans, drained and rinsed
- ½ cup fresh pico de gallo or salsa
- 1 ripe avocado, sliced or diced
- ½ cup fresh cilantro leaves
- 1 lime, cut into wedges
- Cilantro Lime Dressing or your favorite hot sauce, for dipping
Instructions:
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Spread the potatoes evenly on the sheet, drizzle with oil, and season generously with sea salt, black pepper, smoked paprika, and a pinch of red pepper flakes. Toss to coat, then bake for 25-30 minutes, stirring halfway through, until golden and crisp around the edges.
- Heat a grill pan over medium heat. Grill the whole red bell pepper, turning every few minutes, until the skin is charred and the flesh is soft, about 4-5 minutes per side. Alternatively, roast in the oven alongside the potatoes. Let cool slightly, then remove the stem, seeds, and charred skin. Slice into strips.
- Lay the tortillas flat and layer the spinach leaves and shredded cabbage (if using) across the center. Add the scrambled eggs, roasted red pepper strips, black beans, roasted potatoes, pico de gallo, avocado, and cilantro. Season lightly with salt and pepper and squeeze a little lime juice over the filling.
- Fold the sides of the tortilla inward over the filling. Fold the bottom edge up and over, tucking the filling in tightly as you roll the burrito. Wrap in foil for easy handling, or serve as-is.
- Slice the burritos in half and serve with your favorite dipping or hot sauce on the side.
