Make-Ahead Vegetarian Breakfast Burritos

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Preheat the oven to 200°C. Toss the potatoes, diced (500g) with the olive oil (30ml), smoked paprika (5ml), garlic powder (5ml), and salt (2.5ml). Spread evenly on a baking sheet and roast until golden and tender.

2. Mark step 2 done
   2

   In a large bowl, whisk the eggs (12) together with the milk (60ml) and salt (2.5ml). Melt the butter (15ml) in a large skillet over medium heat. Pour in the egg mixture and cook gently, stirring occasionally, until the eggs are just set with no liquid egg remaining. Remove from heat.

3. Mark step 3 done
   3

   Lay out the flour tortillas (8) on a clean work surface. Divide the roasted potatoes, diced (500g), scrambled eggs (12), black beans (400g), vegetarian cheddar cheese, shredded (150g), and mild salsa (100g) evenly among the tortillas (8).

4. Mark step 4 done
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   Fold the left and right sides of each tortilla (8) inward over the filling, then roll tightly from the bottom up to seal the burrito.

5. Mark step 5 done
   5

   Let the burritos cool in a shallow single layer for 15 minutes, until no longer steaming. Wrap each tightly in foil or parchment paper, then transfer to a freezer-safe bag or container. Refrigerate or freeze them within 2 hours of cooking. They keep in the freezer for up to 3 months.

6. Mark step 6 done
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   To reheat from frozen in the microwave, unwrap the burrito, place it on a microwave-safe plate, and microwave on high for about 4 minutes, turning it over halfway, until the center reaches an internal temperature of 74°C. To reheat in the oven instead, keep it wrapped in foil and bake at 180°C for about 40 minutes, until the center reaches 74°C.

Created with AI. Review the ingredients, quantities and steps before cooking.