# Components:
→ 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
# Method:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Toss sweet potatoes, red onion, and bell pepper with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread evenly on the baking sheet and roast for 25 minutes, stirring halfway, until tender and lightly browned.
03 - While vegetables roast, whisk eggs with milk, salt, and pepper.
04 - Melt butter in a large nonstick skillet over medium heat. Add eggs and cook, stirring gently, until just set and fluffy. Remove from heat.
05 - Warm tortillas in a dry skillet or microwave until pliable.
06 - On each tortilla, layer roasted vegetables, scrambled eggs, and a generous sprinkle of cheese.
07 - Fold sides in and roll up tightly.
08 - Wrap each burrito in foil or parchment paper, then place in a resealable freezer bag for freezing.
09 - To reheat, unwrap and microwave for 2 to 3 minutes until hot throughout, or bake at 350°F for 20 to 25 minutes while wrapped in foil.
