Preheat your oven to 425°F (220°C). On a large baking sheet, toss the cut yellow potatoes with a drizzle of extra-virgin olive oil, sea salt, freshly ground black pepper, smoked paprika, and red pepper flakes. Spread them out in a single layer and roast for about 25-30 minutes, or until golden brown and crispy, stirring halfway through.
While the potatoes are roasting, heat a non-stick skillet over medium heat. Add a splash of olive oil and sauté the diced red bell pepper for about 3-4 minutes until softened. Next, add the chopped spinach and cook for another minute until just wilted. If you’re using shredded red cabbage, toss it in at this point for a pop of color and crunch.
In a large bowl, whisk the eggs until well combined. Pour the eggs into the skillet with the vegetables. Cook gently, stirring frequently, until the eggs are soft and just set, about 4-5 minutes. Remove from heat and set aside.
Warm the tortillas in a dry skillet for a few seconds on each side until pliable. On each tortilla, layer the roasted potatoes, scrambled eggs with veggies, black beans, and pico de gallo. Top with slices of avocado and fresh cilantro leaves.
To roll the burrito, fold in the sides of the tortilla and then roll from the bottom up, tucking in the filling as you go. Repeat with the remaining tortillas.
Serve your Breakfast Burrito warm, with lime wedges on the side for squeezing. Drizzle with Cilantro Lime Dressing for an extra burst of flavor. Enjoy your delicious, homemade breakfast!
