This was an ad hoc recipe that we tossed together based on our pantry:
1. Preheat oven to 425. Line two quarter sheetpans with foil, then spray foil surface lightly with neutral veg oil (e.g., canola). On the side, prepare the spice blend in a small prep bowl: 3/4 tsp smoked paprika, 1/8 (or less) tsp cayenne pepper, 1/8 tsp allspice, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Dice 1.5 cups each eggplant (about 1/3 of a large one) and peeled sweet potato, placing in separate mixing bowls (we used 3/4 inch dice). Slice one large shallot vertically in 1/4 inch slices, then place half in each bowl. For the eggplant bowl, add about 2 tsp canola oil plus 1/2 the seasoning blend. Toss until eggplant/shallot is coated, then place in a single layer on one of the foil-lined sheetpans. Repeat the same method for the sweet potato/shallot. Place both sheet pans in the oven and roast until eggplant and sweet potato are fully cooked and nicely browned (about 20 mins for eggplant, 23-25 mins for sweet potato, tossing midway).
3. Towards the end of the vegetable roasting, scramble three eggs (we added about 1 Tbsp milk plus a dash of Chilula sauce to the raw egg mixture before cooking). In a separate large nonstick pan, heat two large tortillas (no oil).
4. Assemble the burrito: distribute 1/2 of the roasted eggplant/shallot, 1/2 the roasted sweet potato/shallot, and 1/2 of the cooked scrambled egg along the midline of each tortilla, leaving about 1.5 inches from the edge empty so that you can properly wrap the burrito. (May 2023)
Cooking Adventures 