How To Make A Breakfast Burrito | Rockin Robin Cooks

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor, while processed cheese can be more affordable.

black beans

🥗Healthier: kidney beans

💰Cheaper: canned beans

Kidney beans are nutritious and canned beans are often cheaper.

Preheat the oven to 400 degrees Fahrenheit.

Rinse and peel the sweet potato, then chop it into bite-sized pieces.

In a bowl, mix coconut sugar, garlic powder, onion powder, salt, black pepper, and chipotle chili pepper.

Melt butter and mix in olive oil, then add the sweet potato pieces to the bowl and toss until coated.

Spread the sweet potatoes on a parchment-lined baking sheet in a single layer and sprinkle the seasoning mix over them.

Roast the sweet potatoes in the oven for 30-35 minutes, flipping halfway through.

Cook the bacon in a pan over medium heat until crispy, then place on a paper towel-covered plate to absorb grease.

Chop the bell peppers and onion into small pieces.

In the same pan, sauté the bell peppers and onion in 1.5 teaspoons of olive oil for 5 minutes over medium heat.

Add the eggs, a touch of salt, garlic powder, and black pepper to the pan, and scramble over medium-low heat until cooked.

Warm the tortillas in a tortilla warmer in the microwave for 30 seconds.

Assemble the burrito by layering roasted sweet potatoes, sour cream, scrambled eggs, bacon pieces, and cheese on the tortilla.

Heat a pan over medium-low heat and add a little butter.

Place the assembled burrito in the pan and brown on all sides until golden brown, ensuring the cheese melts and the tortilla gets crispy.

Cooking Techniques

Equipment Needed

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Dietary

Allergens