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Breakfast Burrito with Roasted Potatoes, Scrambled Eggs, and Fresh Veggies Recipe

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4 from 13 reviews

A vibrant and hearty breakfast burrito featuring crispy roasted potatoes, charred red bell pepper, fluffy scrambled eggs, black beans, fresh veggies, and creamy avocado, all wrapped in warm tortillas and served with a zesty Cilantro Lime Dressing.

  • Total Time: 50 minutes
  • Yield: 3 large burritos

Ingredients

Potatoes

  • 1 pound small yellow potatoes, cut into ½-inch pieces
  • Extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper, to taste
  • ½ teaspoon smoked paprika
  • Red pepper flakes, to taste

Vegetables & Beans

  • 1 red bell pepper
  • 1 cup fresh spinach
  • ½ cup shredded red cabbage (optional, for color and crunch)
  • ¾ cup cooked black beans, drained and rinsed

Others

  • 3 (12-inch) tortillas
  • 9 scrambled eggs
  • ½ cup pico de gallo
  • 1 ripe avocado
  • ½ cup fresh cilantro leaves
  • 1 lime, for squeezing
  • Cilantro Lime Dressing, for dipping

Instructions

  1. Roast Potatoes: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the cut potatoes on the sheet, drizzle with olive oil, and season generously with sea salt, black pepper, smoked paprika, and red pepper flakes. Toss everything thoroughly to coat the potatoes well, then spread them evenly on the pan. Roast in the oven for about 30 minutes until the potatoes are golden brown and crisp around the edges.
  2. Char the Red Bell Pepper: Heat a grill pan on the stove over medium heat. Place the whole red bell pepper on the pan and let it char for 4 to 5 minutes per side until softened and with black grill marks. Alternatively, roast the pepper in the oven until soft. Once charred, remove from heat, take off the stem and ribs, then slice into strips.
  3. Assemble Burritos: Lay out the tortillas flat. Divide the fresh spinach leaves and shredded red cabbage (if using) evenly among the tortillas. Layer on the scrambled eggs, red pepper strips, black beans, pico de gallo, roasted potatoes, sliced avocado, and fresh cilantro. Season with salt and pepper, then squeeze fresh lime juice over the filling.
  4. Wrap Burritos: Fold the left and right sides of each tortilla towards the center over the filling. Then fold the bottom flap up and over the filling, tucking in the sides as you roll the burrito tightly. Wrap each burrito in foil to keep warm.
  5. Serve: Slice the foil-wrapped burritos in half and serve with Cilantro Lime Dressing on the side for dipping, adding a bright and flavorful finish to this robust breakfast dish.

Notes

  • For a smoky flavor, consider using smoked paprika and red pepper flakes as suggested.
  • Roasting or grilling the red pepper enhances its sweetness and adds depth of flavor.
  • Feel free to add or substitute other vegetables or beans as desired.
  • Use fresh lime juice for the best flavor in the burrito and dressing.
  • Wrapping burritos in foil helps keep them warm and makes them portable.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Roasting
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://iamstarved.com/breakfast-burrito-with-roasted-potatoes-scrambled-eggs-and-fresh-veggies-recipe/