Ingredients
Potatoes and Seasoning
- 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 and Fillings
- 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
- ½ cup pico de gallo
- 1 ripe avocado
- ½ cup fresh cilantro leaves
- 1 lime, for squeezing
Other Ingredients
- 3 (12-inch) tortillas
- 9 scrambled eggs
- Cilantro Lime Dressing, for dipping
Instructions
- Roast the Potatoes: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the cut potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with sea salt, freshly ground black pepper, smoked paprika, and red pepper flakes. Toss everything to coat well, then spread the potatoes evenly across the pan. Bake for 30 minutes, or until the potatoes turn golden brown and crisp around the edges.
- Char the Red Bell Pepper: Heat a grill pan on medium heat on the stove. Place the red bell pepper on the pan and char each side for about 4 to 5 minutes until the skin is blackened and the pepper softens. Alternatively, roast the pepper in the oven until soft. Once charred, remove the stem and ribbing, then slice the pepper into strips.
- Assemble the Burritos: Lay out the tortillas and divide the fresh spinach leaves and shredded red cabbage (if using) evenly among them. Layer on the scrambled eggs, grilled red pepper strips, black beans, pico de gallo, roasted potatoes, avocado slices, and cilantro leaves. Season with salt and pepper, then squeeze fresh lime juice over the filling. Fold the left and right sides of each tortilla over the filling, then fold the bottom flap up and over, tucking the sides as you roll up the burrito. Wrap each burrito in foil, slice if desired, and serve with Cilantro Lime Dressing for dipping.
Notes
- You can substitute the yellow potatoes with baby reds or Yukon golds for a similar texture and flavor.
- Adjust the amount of red pepper flakes depending on your spice preference.
- For a vegan version, replace scrambled eggs with tofu scramble and omit the eggs.
- The burrito can be wrapped in foil and refrigerated for up to 24 hours, perfect for make-ahead breakfasts.
- Serve with your favorite hot sauce or sour cream as alternative dipping options.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-American
