Ingredients
Scale
- 8 large flour tortillas (burrito size)
- 2 medium sweet potatoes, peeled and diced into small 1/2-inch cubes
- 2 bell peppers (any color), diced
- 1 medium red onion, diced
- 1 can (15 oz) black beans, drained and rinsed
- 8 large eggs
- 1 cup shredded cheddar or Mexican blend cheese
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: Fresh cilantro, salsa, or hot sauce for serving
Instructions
- Step 1: Prep and Season the Vegetables
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or silicone mats for easy cleanup. Place the diced sweet potatoes, bell peppers, and red onions directly on the pan. Drizzle with olive oil and sprinkle with chili powder, cumin, garlic powder, salt, and pepper. Use your hands or a spatula to toss the vegetables until they are evenly coated in the oil and spices. Spread them out in a single layer to ensure even roasting. - Step 2: Roast the Veggie Mix
Slide the baking sheet into the oven and roast for 20 to 25 minutes. About halfway through the cooking time, remove the pan and toss the vegetables. Add the drained black beans to the pan at this point. Return the sheet to the oven and continue roasting until the sweet potatoes are fork-tender and the edges of the peppers are slightly browned. Once finished, remove the pan from the oven and let the mixture cool for a few minutes. - Step 3: Scramble the Eggs
While the vegetables are finishing in the oven, crack the eggs into a large bowl and whisk with a pinch of salt and pepper. Heat a non-stick skillet over medium heat with a tiny bit of butter or oil. Pour in the eggs and scramble them gently until they are just set but still slightly moist. Do not overcook them, as they will cook further when you reheat the burritos later. Set the eggs aside. - Step 4: Assemble the Burritos
Lay out the flour tortillas on a clean work surface. If the tortillas are stiff, warm them in the microwave for 20 seconds to make them pliable. Distribute the scrambled eggs evenly among the eight tortillas. Top the eggs with a generous scoop of the roasted veggie and black bean mixture. Sprinkle the shredded cheese over the filling. To fold, tuck in the sides of the tortilla and roll it up tightly from the bottom. - Step 5: Cool and Wrap for Meal Prep
Allow the assembled burritos to cool completely to room temperature before wrapping. This prevents the tortillas from becoming soggy. Wrap each burrito tightly in aluminum foil or parchment paper. Place the wrapped burritos into a large gallon-sized freezer bag. Squeeze out as much air as possible before sealing the bag and storing it in the refrigerator for up to 4 days or the freezer for up to 3 months.
- Cook Time: 40 minutes