Oven-Baked Feta Eggs & Chipotle Black Bean BReakfast Burritos
Servings: 8
Ingredients
For the Chipotle Sauce:
- 1 cup Plain Greek Yogurt
- 1/2 can Chipotles in Adobo Sauce or to taste
- 1/2 cup Water
- 1 tsp. EACH: Cumin, Onion Powder, Paprika, & Salt
- 1 tbsp. Olive Oil
- Juice of 1 Lemon
For the Roasted Veggies:
- 4 Yukon Gold Potatoes or sweet potatoes, peeled and chopped
- 2 Red Bell Peppers chopped
- 1 Red Onion chopped
- 3 tbsp. Olive Oil
- 1 tsp. Salt
For the Baked Feta Eggs:
- 12 large Eggs
- 1 7-8 oz Feta block
- 1 tbsp. Olive Oil
- 1/2 tsp. Salt
- 1/2 tsp. Black Pepper
For the Homemade Burrito-Sized Tortillas:
- 3 cups All Purpose Flour
- 2 tsp. Baking Powder
- 1 tsp. Salt
- 6 tbsp. Softened Butter
- 1 cup Hot Water
For Assembling:
- 1 can Black Beans
Instructions
For the Chipotle Sauce:
- Combine all ingredients in a high speed blender to pulse until smooth. Season with salt and black pepper to taste. For a thicker sauce, add more greek yogurt to personal preference.
For the Roasted Veggies:
- Preheat oven to 425F. Line a large baking pan with parchment paper.
- Add all the veggies to the prepared pan and generously drizzle with olive oil. Season with salt and black pepper. Toss to combine, then roast for 25-30 minutes, until tender.
For the Baked Feta Eggs:
- Grease a 8″ pie plate or baking dish with butter. Add the eggs directly to the pan with the feta. Season with salt and black pepper. Drizzle with olive oil.
- Bake for 15-20 minutes with the veggies, until eggs are mostly set but still jiggly towards the center.
- Mash with a fork until desired scrambled eggs texture.
For the Homemade Tortillas:
- In a bowl, combine the flour, baking powder, and salt. Mix well. Add the softened butter and hot water, mix until a shaggy dough.
- Turn out the dough on a clean surface to knead 1-2 minutes, until a smooth ball. Cover and let rest 10 minutes.
- Cute the dough into 8 equal-sized pieces, then roll into smooth balls.
- On a very floured surface, use a rolling pin to roll out each ball into a thin, round tortilla that is close to 1/8" inch thick.
- Heat a skillet over medium high heat. Add a small drizzle of olive oil to cook each tortilla for 30-45 seconds on each side, until little bubbles begin to form.
For the Chipotle Black Beans:
- Add the drained black beans to a food processor. Pulse until mostly mashed. Add 1/2 cup of the chipotle sauce and pulse a few more times to combine.
To Assemble the Burritos:
- Evenly distribute the roasted veggies, scrambled feta eggs, and chipotle black beans between each of the warmed tortillas. Add an extra drizzle of the chipotle sauce, if desired.
- Roll up tightly and cook for 30-45 seconds in a skillet over medium high heat on each side, until golden.
- Wrap in parchment paper once completely cooled to store in them fridge or freezer.
