Make-Ahead Sweet Potato and Chorizo Breakfast Burritos
Description
The sweetness from the sweet potatoes is the perfect complement to the spicy chorizo inside these make-ahead breakfast burritos you can freeze and thaw.
Ingredients
•
2 medium sweet potatoes, scrubbed and cut into 1/2-inch cubes
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3 green onions, chopped
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2 tablespoons olive oil
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1 (14 ounce) package Mexican-style chorizo
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8 eggs
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1 tablespoon butter
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8 (10 inch) flour tortillas
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1/2 cup salsa
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1 (4 ounce) package queso fresco, crumbled
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2
Place sweet potatoes and green onions on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine and spread out evenly.
3
Roast in the preheated oven until soft, about 25 minutes.
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.
5
Whisk eggs in a medium bowl until smooth. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set, 3 to 5 minutes. Scrape scrambled eggs into a clean bowl and let cool.
6
Line up tortillas in assembly-line fashion. Divide chorizo between 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 filling, then fold in both sides and roll up burritos.
7
Flip burritos so they are seam-side down. Wrap each individually with aluminum foil and place into a resealable plastic bag.