Start your day with a burst of flavor by making these make-ahead sweet potato and chorizo breakfast burritos. Packed with nutritious ingredients, these burritos are the perfect combination of sweet, savory, and spicy. The sweet potatoes add a touch of natural sweetness, while the chorizo brings a smoky and spicy kick. With a little bit of prep work, you can have these delicious burritos ready to grab and go in the morning, saving you time during those busy weekdays. Enjoy a filling and satisfying breakfast that will keep you energized throughout the day.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces chorizo sausage, casing removed
- 1 small onion, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 8 large flour tortillas
- 1/4 cup chopped fresh cilantro
- Salsa, for serving
Directions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cubed sweet potatoes with olive oil, salt, and black pepper. Spread them out evenly on a baking sheet and roast for about 25-30 minutes, or until they are tender and slightly crispy, stirring occasionally.
- While the sweet potatoes are roasting, heat a skillet over medium heat and add the chorizo sausage. Cook until browned and crumbly, breaking it up with a spatula as it cooks. Remove the cooked chorizo from the skillet and set it aside.
- In the same skillet, sauté the diced onion, red bell pepper, and green bell pepper until they are softened and slightly caramelized, about 5-7 minutes. Set aside.
- In a large mixing bowl, whisk together the eggs, milk, ground cumin, paprika, and garlic powder until well combined.
- Heat a non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring occasionally, until the eggs are softly scrambled but still slightly moist. Remove from heat.
- To assemble the burritos, warm the flour tortillas in the microwave or on a hot skillet for a few seconds to make them more pliable.
- Divide the roasted sweet potatoes, cooked chorizo, sautéed vegetables, scrambled eggs, shredded cheddar cheese, and chopped cilantro evenly among the tortillas, placing the fillings on one side of each tortilla.
- Fold in the sides of the tortillas and roll them up tightly, tucking in the fillings as you go.
- Wrap each burrito tightly in aluminum foil and place them in a resealable plastic bag or airtight container. Store in the refrigerator for up to 3 days or freeze for up to 1 month.
- To reheat, remove the foil from the burrito and microwave on high for 1-2 minutes, or until heated through. Alternatively, you can bake the foil-wrapped burritos in a preheated oven at 350°F (175°C) for 15-20 minutes.
- Serve the reheated burritos with salsa and enjoy!
