Make-Ahead Sweet Potato and Chorizo Breakfast Burritos

Ingredients

  • 2 medium sweet potatoes, scrubbed and cut into 1/2-inch cubes
  • 3green onions, chopped
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (14 ounce) package Mexican-style chorizo
  • 1 tablespoon butter
  • 8eggs
  • 8 (10 inch) flour tortillas
  • ½ cup salsa
  • 1 (4 ounce) package queso fresco, crumbled
  • Directions

  • Step 1

    Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • Step 2

    Place sweet potatoes and green onions on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine and spread out evenly.

  • Step 3

    Roast in the preheated oven until soft, about 25 minutes.

  • Step 4

    Meanwhile, cook chorizo in a medium skillet over medium-high heat, breaking apart with a wooden spoon, 8 to 10 minutes. Drain any excess fat; transfer chorizo to a bowl and set aside to cool. Wipe out the skillet and return it to the stove.

  • Step 5

    Whisk eggs in a bowl. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set, 3 to 5 minutes. Scrape eggs into a bowl and let cool.

  • Step 6

    Line up tortillas in assembly-line fashion. Divide chorizo between the 8 tortillas. Top each with a portion of sweet potato-onion mixture, scrambled eggs, 1 tablespoon salsa, and queso fresco. Fold the bottom of each tortilla up over the filling, then fold in both sides and roll up burritos.

  • Step 7

    Flip burritos so they are seam side-down. Wrap each individually with aluminum foil and place into a resealable plastic bag.

  • Cook's Note:

    These reheat more evenly when thawed. To reheat a thawed burrito, remove from aluminum foil and wrap in a paper towel. Heat in the microwave at 30% power for 2 to 3 minutes, or until warmed through. For frozen, heat at 30% power for 5 minutes, or until warmed through, turning over halfway through.

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