Introduction
For the Sheet Pan Veggies is a wholesome and delicious recipe that combines roasted vegetables with a fluffy egg mixture, all wrapped in a tortilla. Perfect for meal prep, these burritos are packed with flavor and can be easily stored and reheated for breakfast or lunch throughout the week. This recipe uses simple ingredients, making it accessible and convenient for anyone looking to enjoy a nutritious meal on the go.
Detailed Ingredients with measures
1 large russet potato, peeled and cubed (about 2 heaping cups)
2 bell peppers, sliced
half of a yellow onion, thinly sliced
2 tablespoons olive oil
1/2 teaspoon coarse kosher salt
1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional)
For The Egg Mixture:
12 eggs
1/2 teaspoon coarse kosher salt
1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional)
For The Burritos:
6 large tortillas (more or less depending on size of your tortilla)
1 14-ounce can refried black beans
7 ounces smoked gouda cheese, shredded
1/2 cup cilantro, chopped (optional)
salsa or chipotle sauce for dipping
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
Yield
6 large burritos
Instructions
Veggies: Preheat the oven to 425 degrees. Place the potatoes, bell peppers, and onions on a half sheet pan. Toss them with olive oil, salt, and the Better Than Bouillon Roasted Garlic Base.
Roast: Roast the veggies for 20 minutes, stirring occasionally, then continue roasting for another 15-20 minutes until the potatoes are cooked and the peppers and onions are slightly browned.
Eggs: Reduce the oven temperature to 350 degrees. Whisk the egg mixture and pour it directly onto the sheet pan with the roasted veggies. Bake for 7 minutes.
Bake: Carefully stir the eggs on the pan until they are slightly scrambled; they should still be a bit wet. Return to the oven and bake for an additional 3-6 minutes until the eggs are fully set.
Burritos: Fill each tortilla with the egg mixture, refried beans, smoked gouda cheese, and cilantro. Wrap them snugly and roll them up in foil.
Store: You can freeze the burritos for up to 3 months or keep them in the refrigerator for 3-4 days. Serve with salsa or chipotle sauce.
Options for Reheating
Microwave: Unwrap the burrito (frozen or thawed) and place it on a microwave-safe plate. Microwave for 2-3 minutes, flipping halfway through for even heating.
Oven: Bake the foil-wrapped burrito at 425 for 30 minutes (25-30 if thawed, 35-40 if frozen). You can place the foil directly on the oven rack for easy heating.
Air Fryer or Skillet (for crispiness): Spritz the burrito exterior with oil and air fry at 350 for 4 minutes. For a skillet, pan-fry in butter over medium heat for 2 minutes per side until golden. For frozen burritos, you may need an extra 1-2 minutes in the microwave after crisping.
Detailed Directions and Instructions
Prep the Veggies
Preheat the oven to 425 degrees Fahrenheit. Prepare a half sheet pan by placing the cubed potatoes, sliced bell peppers, and thinly sliced onion onto it. Drizzle the vegetables with olive oil, and sprinkle with coarse kosher salt and Better Than Bouillon Roasted Garlic Base (if using). Toss until evenly coated.
Roast the Veggies
Roast the vegetable mixture in the preheated oven for 20 minutes. After this time, remove the pan and stir the vegetables. Return the pan to the oven and roast for an additional 15-20 minutes, or until the potatoes are tender and the peppers and onions have begun to brown.
Prepare the Eggs
After the vegetables are roasted, lower the oven temperature to 350 degrees Fahrenheit. In a mixing bowl, whisk together the eggs, adding in coarse kosher salt and Better Than Bouillon Roasted Garlic Base (if using).
Bake the Egg Mixture
Pour the egg mixture directly over the roasted vegetables on the sheet pan. Place the pan back into the oven to bake for 7 minutes.
Scramble the Eggs
After 7 minutes, remove the sheet pan from the oven. Gently push the eggs around with a spatula to scramble them slightly, but ensure they remain a bit wet. Return the pan to the oven and continue baking for an additional 3-6 minutes, or until the eggs are fully set.
Assemble the Burritos
Once the egg mixture is set, prepare the tortillas. Take one tortilla at a time and fill it with a portion of the egg mixture, refried black beans, shredded smoked gouda cheese, and chopped cilantro (if using). Wrap the tortilla snugly to enclose the filling, then roll it up in foil.
Store the Burritos
You can store the wrapped burritos in the refrigerator for 3-4 days or freeze them for up to 3 months. Refer to the notes for suggested reheating methods. Serve with salsa or chipotle sauce for dipping.
Notes
Using Hashbrowns
For a quicker alternative to fresh potatoes, you can substitute 2 heaping cups of hashbrowns in place of the cubed russet potato.
Reheating Methods
Microwave: If reheating a burrito (either frozen or thawed), unwrap it and place it on a microwave-safe plate. Microwave for 2-3 minutes, flipping it halfway through for even heating.
Oven: To reheat burritos in the oven, wrap them in foil and bake at 425 degrees Fahrenheit for 30 minutes. If the burrito is thawed, 25-30 minutes should suffice; if frozen, increase the time to 35-40 minutes.
Air Fryer or Skillet: To achieve a crispy exterior, spritz the burrito with oil and air fry at 350 degrees Fahrenheit for 4 minutes. Alternatively, heat a skillet over medium heat with some butter and pan-fry the burrito for 2 minutes on each side until golden. For frozen burritos, you may need to microwave them for an additional 1-2 minutes after crisping to ensure they are heated through.
Cook techniques
Roasting Vegetables
Roasting is a cooking method that involves cooking food evenly in an oven. In this recipe, vegetables like potatoes, bell peppers, and onions are tossed in olive oil and seasonings, then roasted at a high temperature to achieve a tender inside and a slightly crispy, caramelized exterior.
Whisking Eggs
Whisking eggs involves beating them until they are smooth and well combined. This technique is essential for creating a light and fluffy egg mixture that will cook evenly when poured over the roasted vegetables.
Baking Eggs
Baking eggs refers to cooking the whisked eggs in the oven. In this recipe, the egg mixture is poured onto vegetables, allowing it to set while gently cooked with residual heat. This method ensures a soft and creamy texture.
Wrapping Burritos
Wrapping a burrito involves placing the filling inside a large tortilla and rolling it up tightly. This technique helps to contain the ingredients and makes it easy to eat. Properly folding the tortilla prevents spills and keeps the burrito intact.
Freezing Burritos
Freezing burritos involves storing wrapped burritos in a freezer-safe container or foil to preserve freshness. This method allows for meal prep and easy access to quick meals. They can be stored for up to three months.
Reheating Techniques
Reheating techniques include various methods for warming frozen or refrigerated burritos. Options include microwaving for quick cooking, baking for an evenly heated meal, and air frying or pan frying for added crispiness. Each method has its benefits depending on the desired texture and time available.
FAQ
Can I substitute the vegetables in this recipe?
Yes, you can customize the vegetable selection based on your preferences or what you have on hand. Other vegetables like zucchini, mushrooms, or spinach can work well.
Is it necessary to use Better Than Bouillon Roasted Garlic Base?
While it enhances the flavor of the dish, it is optional. You can omit it or substitute it with other seasonings if desired.
How long do the burritos last in the refrigerator?
The burritos can be stored in the refrigerator for 3-4 days when properly wrapped.
Can I use a different type of cheese?
Absolutely! You can use any cheese of your choice, such as cheddar, Monterey Jack, or pepper jack for a spicier flavor.
What is the best way to reheat frozen burritos?
For frozen burritos, you can either microwave them or bake them in the oven. Microwaving is faster, while baking provides a better texture. Air frying is also a great option for crispiness.
Can I make these burritos vegetarian?
Yes, you can make these burritos vegetarian by ensuring that your refried beans are meat-free. You can also add more vegetables or omit the cheese if you prefer.
Conclusion
The Sheet Pan Veggies provide a flavorful, versatile base for delicious burritos that are easy to prepare and can be enjoyed throughout the week. With the combination of roasted vegetables, scrambled eggs, and the addition of refried black beans and smoked gouda, these burritos are not only filling but also packed with nutrients. Freezing options allow for quick meals, making them ideal for busy mornings or on-the-go lunches.
Veggie & Egg Breakfast Bowls
Transform these ingredients into hearty breakfast bowls by serving the veggie and egg mixture over quinoa or brown rice, topped with avocado and salsa.
Southwest Stuffed Peppers
Use the same filling to stuff halved bell peppers, top with cheese, and bake until the peppers are tender for a colorful, healthy meal.
Breakfast Quesadillas
Fill flour tortillas with the veggie and egg mixture, add cheese, and grill until crispy for breakfast quesadillas that are perfect for sharing or meal prep.
Oven-Baked Frittata
Turn this mixture into a frittata by whisking in a little milk and baking in a skillet until set. Slice into wedges for a delicious brunch option.
Additional Filling Variations
Experiment with different vegetables such as zucchini, asparagus, or mushrooms, and swap out smoked gouda for other favorite cheeses like cheddar or pepper jack for added flavor.
Healthy Wraps
Use whole grain or gluten-free wraps as an alternative to tortillas, and add fresh greens or hummus for an extra nutrient boost.
