# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced 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, to taste
09 - Black pepper, to taste
→ Eggs
10 - 8 large eggs
11 - 1/4 cup milk
12 - 1 tablespoon butter
13 - Salt, to taste
14 - Black pepper, to taste
→ Cheese
15 - 1 1/2 cups shredded cheddar cheese (or Monterey Jack)
→ Tortillas
16 - 6 large (10-inch) flour tortillas
# Steps:
01 - Preheat oven to 425°F. 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 on 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 egg mixture and stir gently until eggs are just set and fluffy. Remove from heat.
05 - Heat tortillas in a dry skillet or microwave until flexible.
06 - Place roasted vegetables, scrambled eggs, and a generous amount of shredded cheese on each tortilla.
07 - Fold in the sides and roll each tortilla tightly to enclose the filling.
08 - Wrap each burrito in foil or parchment paper and place in resealable freezer bags.
09 - Unwrap burrito and microwave for 2 to 3 minutes until heated through, or bake wrapped in foil at 350°F for 20 to 25 minutes.
