Ingredients
Scale
- 8 large flour tortillas (burrito size)
- 1 can (15 oz) black beans, rinsed and drained
- 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 bell peppers (any color), diced
- 1 medium red onion, diced
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning (or a mix of cumin, chili powder, and garlic powder)
- 8 large eggs
- 1/4 cup milk or water
- 1.5 cups shredded Mexican blend cheese or cheddar
- Fresh cilantro, chopped (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or silicone baking mats for easy cleanup. Place the diced sweet potatoes, bell peppers, and red onions onto the pan. Drizzle with olive oil and sprinkle the taco seasoning, salt, and pepper over the top. Toss everything directly on the pan until the vegetables are evenly coated, then spread them out in a single layer.
- Slide the sheet pan into the oven and roast for 20 to 25 minutes. About halfway through the cooking time, toss the vegetables with a spatula to ensure even browning. During the last 5 minutes of roasting, add the drained black beans to the pan. This warms the beans through and allows them to absorb some of the roasted vegetable juices and spices.
- While the vegetables finish roasting, whisk the eggs and milk in a medium bowl with a pinch of salt. Heat a large non-stick skillet over medium heat with a small pat of butter or a spray of oil. Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are soft and scrambled. Do not overcook them, as they will firm up further when you reheat the burritos later.
- Lay out the flour tortillas on a clean work surface. Distribute the roasted vegetable and bean mixture evenly across the center of each tortilla. Top the veggies with a portion of the scrambled eggs and a generous sprinkle of shredded cheese. If you like, add fresh cilantro at this stage.
- Fold the sides of each tortilla inward over the filling, then roll tightly from the bottom up to create a sealed burrito. If you are eating them immediately, you can sear the seam-side down in a hot skillet for 30 seconds to crisp the tortilla. If meal prepping, let the filling cool completely before wrapping each burrito tightly in foil or plastic wrap.
- Cook Time: 40 minutes