A nourishing wrap filled with roasted sweet potatoes, scrambled eggs, and melted cheese in a soft tortilla.
# What You Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 small red onion, diced
03 - 1 red bell pepper, diced
04 - 2 tablespoons olive oil
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1/4 teaspoon chili powder
08 - Salt and black pepper, to taste
→ Eggs
09 - 8 large eggs
10 - 1/4 cup milk
11 - 1 tablespoon butter
12 - Salt and black pepper, to taste
→ Cheese
13 - 1 1/2 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 sweet potatoes, red onion, and bell pepper with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread on a baking sheet lined with parchment paper and roast for 25 minutes, stirring halfway, until tender and browned.
02 - Whisk eggs with milk, salt, and 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 flexible and warm.
04 - Layer roasted vegetables, scrambled eggs, and shredded cheese on each tortilla. Fold the sides in and roll tightly to enclose the filling.
05 - Wrap burritos individually in foil or parchment and place in a resealable freezer bag for freezing. To reheat, unwrap and microwave for 2–3 minutes or bake at 350°F wrapped in foil for 20–25 minutes.
