Preheat your oven to 425°F (220°C). Chop your choice of seasonal vegetables, toss with olive oil, salt, and pepper. Spread on a sheet pan and bake for about 25–30 minutes until golden and tender.

While the veggies roast, crack 12 eggs into a mixing bowl and whisk well. Pour into a greased baking dish and bake alongside vegetables for 10 minutes. Stir gently and bake for another 5–7 minutes until fully set.

Assemble burritos by placing a tortilla flat, adding eggs, veggies, smoky gouda cheese, and refried beans. Fold sides snugly and roll from the bottom.

Wrap each burrito tightly in foil or parchment paper. Store in a labeled zip-top bag in the freezer for up to three months.

To reheat, remove foil, microwave for 2 minutes, and pan-fry each side for a crispy finish.