# Ingredient list:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced 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:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a bowl, combine sweet potatoes, red onion, and bell pepper with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 25 minutes, stirring halfway through, until tender and lightly browned.
03 - While vegetables roast, whisk together eggs, milk, salt, and pepper until well blended.
04 - Melt butter in a large nonstick skillet over medium heat. Add the egg mixture and cook gently, stirring, until eggs are just set and fluffy. Remove from heat.
05 - Heat tortillas in a dry skillet or microwave until flexible and warm.
06 - On each tortilla, layer the roasted vegetables, scrambled eggs, and a generous amount of shredded cheese.
07 - Fold the sides of each tortilla inward and roll tightly to enclose the filling.
08 - Wrap each burrito individually in foil or parchment, then place in a resealable freezer bag for storage.
09 - To reheat, unwrap and microwave for 2–3 minutes until hot, or bake wrapped in foil at 350°F for 20–25 minutes.
