Healthy Breakfast Burrito with Potatoes
This breakfast burrito with potatoes is a nutrition-packed meal combining crispy roasted potatoes, fluffy scrambled eggs, vibrant veggies, and creamy avocado. Perfect for a quick breakfast, meal prep, or satisfying cravings!
Ingredients
- 1 pound small yellow potatoes, cut into ½-inch pieces
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- ½ teaspoon smoked paprika
- Pinches of red pepper flakes
- 1 red bell pepper
- 1 cup fresh spinach
- ½ cup shredded red cabbage (optional)
- 3 (12-inch) tortillas
- 9 scrambled eggs
- 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
- Cilantro Lime Dressing, for dipping
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Spread the diced potatoes on the sheet, drizzle lightly with olive oil, and sprinkle with sea salt, black pepper, smoked paprika, and red pepper flakes. Toss to coat evenly.
- Bake the potatoes for about 30 minutes or until they’re golden brown and crisp around the edges.
- For the red bell pepper, heat a grill pan over medium heat and add the whole pepper. Rotate every 4 to 5 minutes until the skin is charred and the flesh is tender.
- Remove the pepper from the heat, discard the stem and seeds, and slice it into thin strips.
- Lay the tortillas flat on a work surface. Add an even layer of fresh spinach and shredded red cabbage, if using, to each.
- Top with scrambled eggs, roasted potatoes, red pepper strips, black beans, pico de gallo, avocado slices, and fresh cilantro.
- Squeeze fresh lime juice over the filling for a bright pop of flavor, then sprinkle with salt and pepper.
- Fold the burrito: tuck the sides in first, then roll tightly from the bottom. Wrap in foil for a compact shape if desired.
- Serve immediately with Cilantro Lime Dressing for dipping or pack to enjoy later!