Breakfast Burrito
Ingredients
The filling
-
1
pound
small yellow potatoes, cut into ½-inch pieces
-
½
teaspoon
smoked paprika
-
1
cup
fresh spinach
-
½
cup
shredded red cabbage (optional)
-
1
each
red bell pepper
-
9
each
scrambled eggs
-
¾
cup
cooked black beans, drained and rinsed
-
½
cup
pico de gallo
-
1
each
ripe avocado
-
½
cup
fresh cilantro leaves
-
1
each
lime, for squeezing
The wraps
For roasting
-
1
each
extra-virgin olive oil, for drizzling
-
to taste
sea salt and freshly ground black pepper
-
to taste
red pepper flakes
For serving
-
to taste
Cilantro Lime Dressing
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
- Toss the potatoes with olive oil, salt, pepper, smoked paprika, and red pepper flakes, then spread on the baking sheet and bake for 30 minutes until golden brown.
- Char the red bell pepper on a grill pan for 4 to 5 minutes per side until soft, then slice into strips.
- Assemble the burritos by layering spinach, red cabbage, scrambled eggs, red pepper strips, black beans, pico de gallo, potatoes, avocado, and cilantro on the tortillas.
- Season with salt and pepper, squeeze lime juice over the filling, then fold and roll the tortillas tightly.
- Wrap in foil, slice, and serve with Cilantro Lime Dressing.
Nutrition Facts (estimated)
Servings
3 to 6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
400mg
Cholesterol
200mg
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