Ingredients

1/4 cup Extra Virgin Olive Oil (divided)

5 Garlic (cloves, minced)

1 cup Red Onion (large, diced)

2 Sweet Potato (large, peeled and diced into 1/2

inch cubes)

2 Red Bell Pepper (diced)

2 Green Bell Pepper (diced)

1 tbsp Cumin

1 1/2 tsps Chili Powder

1 tsp Sea Salt

12 Egg (large, whisked)

10 Brown Rice Tortillas (11 inches)

Directions

1. Preheat oven to 400ºF (204ºC) and line baking sheets with foil.

2. In a large bowl, combine 3/4 of the olive oil, garlic, red onion, sweet potato, bell peppers,

cumin, chilli powder and salt. Toss well and then spread the veggies across the baking

sheets in an even layer. Bake in the oven for 30 minutes or until cooked through, gently

tossing at the halfway point.

3. Meanwhile, heat the remaining olive oil in a large skillet over low-medium heat. Pour the

whisked eggs into the skillet, and continuously stir to scramble the eggs while they cook.

Set aside.

4. Divide eggs and roasted veggies evenly between the tortillas and wrap into burritos.

5. Once cooled, wrap the burritos in foil and freeze in a freezer-safe bag. See notes for how

to reheat

Notes

Reheating in the Oven

Heat in the oven at 350ºF (177ºC) for 30 minutes from frozen (or less if already defrosted),

then unwrap and return to the oven for another 10-15 minutes for a crispy wrap (optional).

Reheating in the Microwave

Remove foil from defrosted burritos and microwave for 1 to 2 minutes (times will vary

depending on the power of your microwave).

Make it Spicy

Add more chilli powder, cayenne pepper, hot sauce and/or sliced jalapeno.

Serve it With

Greek yogurt, sour cream, feta cheese, tomatoes, avocado and/or salsa.

No Brown Rice Tortillas

Use corn or whole wheat tortillas instead.