Description
This Best Breakfast Burrito recipe is a hearty and healthy way to start your day, featuring crispy roasted potatoes, smoky grilled red peppers, scrambled eggs, black beans, and fresh veggies all wrapped in a warm tortilla. Served with a zesty Cilantro Lime Dressing for dipping, it's perfect for a satisfying breakfast or brunch option.
Ingredients
Potatoes
- 1 pound small yellow potatoes, cut into ½-inch pieces
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
- ½ teaspoon smoked paprika
- Red pepper flakes, to taste
Vegetables and Toppings
- 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
Eggs and Tortillas
- 9 scrambled eggs
- 3 (12-inch) tortillas
Additional
- Cilantro Lime Dressing, for dipping
Instructions
- Roast Potatoes: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Place the cut potatoes onto the sheet, drizzle with extra-virgin olive oil, then sprinkle generously with sea salt, freshly ground black pepper, smoked paprika, and red pepper flakes. Toss everything together to evenly coat the potatoes, then spread them out in a single layer. Bake for 30 minutes or until the potatoes are golden brown and crisp around the edges.
- Grill Red Pepper: Heat a grill pan over medium heat on the stovetop. Place the whole red bell pepper on the pan and let it char on each side for 4 to 5 minutes until soft and black grill marks appear. Alternatively, you can roast the pepper in the oven until soft. Remove from the heat, discard the stem and ribs, then slice the pepper into strips.
- Assemble Burritos: Lay out the tortillas and divide fresh spinach leaves and shredded red cabbage (if using) evenly among them. Top with scrambled eggs, grilled red pepper strips, black beans, roasted potatoes, pico de gallo, avocado slices, and cilantro leaves. Season with salt and pepper and squeeze fresh lime juice over the filling.
- Wrap Burritos: Fold the left and right sides of each tortilla inward over the filling. Then fold the bottom flap up and over the filling, tucking in the sides as you roll the burrito securely. Wrap each burrito in foil.
- Serve: Slice the burritos if desired and serve warm with Cilantro Lime Dressing for dipping. You can also enjoy with hot sauce, sour cream, or your favorite salsa.
Notes
- Roasting the potatoes at high heat ensures a crispy exterior and tender interior.
- Grilling the red pepper adds a smoky flavor; alternatively, roasting works well.
- You can substitute black beans with pinto beans or refried beans if preferred.
- For a vegetarian version, omit the eggs and add extra beans or tofu scramble.
- The Cilantro Lime Dressing can be replaced with salsa, hot sauce, or sour cream according to taste.
- Wrapping burritos in foil keeps them warm and makes them easy to transport or eat on the go.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-inspired