A flavorful meal featuring roasted sweet potatoes, scrambled eggs, cheese, and soft tortillas, perfect to prepare ahead.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced into ½-inch cubes
02 - 1 small red onion, diced
03 - 1 red bell pepper, diced
04 - 2 tbsp olive oil
05 - ½ tsp smoked paprika
06 - ½ tsp ground cumin
07 - ¼ tsp chili powder
08 - Salt and black pepper, to taste
→ Eggs
09 - 8 large eggs
10 - ¼ cup milk
11 - 1 tbsp butter
12 - Salt and black pepper, to taste
→ Cheese
13 - 1½ cups shredded cheddar cheese or Monterey Jack
→ Tortillas
14 - 6 large (10-inch) flour tortillas
# How To Make It:
01 - Preheat oven to 425°F. Toss diced sweet potatoes, red onion, and bell pepper with olive oil, smoked paprika, cumin, chili powder, salt, and black pepper. Spread on a parchment-lined baking sheet and roast for 25 minutes, stirring halfway, until tender and lightly browned.
02 - 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.
03 - Heat tortillas in a dry skillet or microwave until pliable and warm.
04 - Lay a warm tortilla flat. Layer roasted vegetables, scrambled eggs, and sprinkle with shredded cheese. Fold sides in and roll tightly to enclose filling.
05 - For freezing, wrap each burrito in foil or parchment, then place in resealable freezer bags. To reheat, unwrap and microwave for 2–3 minutes until hot, or bake wrapped in foil at 350°F for 20–25 minutes.
