# What You'll Need:
→ 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
# How-To Steps:
01 - Set oven to 425°F and line a baking tray 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 prepared baking tray and roast for 25 minutes, stirring halfway through, until tender and lightly browned.
03 - While vegetables roast, whisk eggs with milk, salt, and black pepper until smooth.
04 - Heat butter in a large nonstick skillet over medium heat. Pour in 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 soft and pliable.
06 - On each warm tortilla, layer roasted vegetables, scrambled eggs, and a generous sprinkle of shredded cheese.
07 - Fold sides inward and roll the burrito tightly to enclose the filling.
08 - Wrap each burrito individually in foil or parchment paper, then place in a resealable freezer bag for storage.
09 - To reheat frozen burritos, unwrap and microwave for 2 to 3 minutes until hot throughout, or bake wrapped in foil at 350°F for 20 to 25 minutes.
