Description
These sheet-pan veggie breakfast burritos are packed with roasted vegetables, fluffy eggs, black beans, and cheddar cheese. Perfect for meal prep and freezer-friendly mornings.
Ingredients
Scale
- 1 large russet potato, peeled and diced
- 2 bell peppers, sliced
- 1/2 yellow onion, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 12 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 large flour tortillas
- 1 (14-ounce) can black beans, drained and rinsed
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup chopped fresh cilantro
- Salsa or smoky chili sauce, for serving
Instructions
- Preheat oven to 425°F. Spread diced potato, bell peppers, and onion on a large sheet pan. Drizzle with olive oil, sprinkle with salt and garlic powder, toss to coat, and roast for 20 minutes. Stir and roast 15–20 minutes more until tender and lightly browned.
- Lower oven to 350°F. Whisk eggs with salt and black pepper. Pour evenly over roasted vegetables. Bake 7 minutes, stir gently to create soft curds, and bake another 3–6 minutes until just set.
- Lay tortillas flat. Spoon egg and vegetable mixture onto each tortilla. Add black beans, shredded cheddar, and cilantro. Fold sides inward and roll tightly. Wrap in foil.
- Serve warm with salsa or smoky chili sauce. Store in refrigerator up to 4 days or freeze up to 3 months.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 300mg