The Best Breakfast Burrito Recipe
A warm, filling breakfast wrapped in a tortilla is always a win, and these burritos check every box.
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Servings: 3
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Ingredients
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1 pound small yellow potatoes, cut into ½-inch pieces
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Extra-virgin olive oil, for drizzling
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Sea salt and freshly ground black pepper
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½ teaspoon smoked paprika
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Red pepper flakes
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1 red bell pepper
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1 cup fresh spinach
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½ cup shredded red cabbage, optional, for color and crunch
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3 (12-inch) tortillas
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9 scrambled egg
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¾ cup cooked black beans, drained and rinsed
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½ cup pico de gallo
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1 ripe avocado
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½ cup fresh cilantro leaves
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1 lime, for squeezing
- Cilantro Lime Dressing, for dipping
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Roast the potatoes:
Heat the oven to 425°F. Line a large baking sheet with parchment paper. Spread out the potatoes, drizzle them lightly with olive oil, and season with salt, pepper, smoked paprika, and a few pinches of red pepper flakes. Toss well, arrange in an even layer, and roast for about 30 minutes, or until they’re crisped and browned around the edges. -
Char the red pepper:
Warm a grill pan over medium heat. Set the red pepper directly on the pan and let it cook about 4 to 5 minutes per side, or until it softens and each side develops dark grill marks. (If you prefer, you can roast it in the oven instead.) Once cooked, remove the stem and ribbing, then slice the pepper into thin strips. -
Build the burritos:
Lay out the tortillas. Divide the spinach and the optional red cabbage evenly onto each one. Add the scrambled eggs, grilled pepper strips, black beans, pico de gallo, roasted potatoes, avocado, and cilantro. Season with a pinch of salt and pepper and finish with a squeeze of fresh lime.
To fold: tuck in the sides, bring up the bottom edge over the filling, and roll tightly. Wrap each burrito in foil, slice if desired, and serve with Cilantro Lime Dressing on the side.