Delicious and Convenient Make-Ahead Sweet Potato and Chorizo Breakfast Burritos

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

1. Preheat your oven to 425°F (220°C).
2. 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.
3. 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.
4. 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.
5. In a large mixing bowl, whisk together the eggs, milk, ground cumin, paprika, and garlic powder until well combined.
6. 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.
7. 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.
8. 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.
9. Fold in the sides of the tortillas and roll them up tightly, tucking in the fillings as you go.
10. 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.
11. 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.
12. Serve the reheated burritos with salsa and enjoy!

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