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Vegetarian Freezer Breakfast Burritos - Make-Ahead Morning Fuel

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Large flour tortillas (10-inch burrito size; 8–10 tortillas)
  • Eggs (10–12 large)
  • Black beans (1 can, drained and rinsed)
  • Bell peppers (2, any color), diced
  • Yellow onion (1 medium), diced
  • Baby spinach (3–4 cups), roughly chopped
  • Shredded cheese (2 cups; cheddar, Monterey Jack, or pepper jack)
  • Russet or Yukon Gold potatoes (2 medium), diced small
  • Olive oil (or neutral oil)
  • Butter (optional, for eggs)
  • Garlic (2–3 cloves), minced
  • Ground cumin
  • Chili powder
  • Smoked paprika
  • Salt and black pepper
  • Salsa (thick style, optional)
  • Hot sauce (optional)
  • Fresh cilantro (optional), chopped
  • Foil or parchment and freezer-safe bags for storage

Method
 

  1. Prep the potatoes. Dice the potatoes small (¼-inch). Toss with a drizzle of olive oil, salt, pepper, and a pinch of smoked paprika. Roast on a sheet pan at 425°F (220°C) for 20–25 minutes until golden and crisp, or pan-fry until tender. Set aside to cool.
  2. Cook the veggies. In a large skillet over medium heat, warm 1–2 tablespoons oil. Add onion and bell peppers with a pinch of salt. Cook 6–8 minutes until softened. Stir in garlic and cook 30 seconds. Add spinach and cook just until wilted. Transfer to a bowl to cool slightly.
  3. Season the beans. In the same skillet, add black beans, ½ teaspoon cumin, ½ teaspoon chili powder, and a pinch of smoked paprika. Warm for 2–3 minutes. Taste and season with salt and pepper. Let cool.
  4. Scramble the eggs softly. Whisk eggs with a pinch of salt and pepper. Melt a little butter or oil in the skillet over medium-low heat. Cook the eggs gently, stirring, until just set and still glossy. Slightly undercook them to avoid dryness after reheating. Remove from heat and cool 5–10 minutes.
  5. Prep the tortillas. Warm tortillas briefly in the microwave or on a dry skillet so they’re pliable. This prevents cracking when rolling.
  6. Build your assembly station. Set out tortillas, eggs, roasted potatoes, veggie mix, beans, shredded cheese, and optional cilantro. Keep salsa and hot sauce handy, but use sparingly to avoid sogginess.
  7. Assemble the burritos. On each tortilla, add about 1/3 cup eggs, a spoonful of potatoes, some veggies, a scoop of beans, and 2–3 tablespoons cheese. Add a small spoon of thick salsa if using. Keep filling in a tight line across the center, leaving space at the edges.
  8. Roll tightly. Fold the sides over the filling, then roll from the bottom up, tucking as you go. Aim for a snug, compact burrito so it reheats evenly.
  9. Optional sear. For extra structure, sear the seam side down in a dry skillet for 1–2 minutes, then flip and sear the other side. Let cool completely.
  10. Wrap for the freezer. Wrap each burrito in foil or parchment. Place wrapped burritos in a labeled freezer bag, pressing out air. Freeze flat for up to 3 months.