Name: Make-Ahead Sweet Potato and Chorizo Breakfast Burritos
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Sweet potatoes, scrubbed and cut into 1/2-inch cubes - 2 medium; Green onions, chopped - 3; Olive oil - 2 tablespoons; Garlic powder - ½ teaspoon; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Mexican-style chorizo - 1 (14 ounce) package; Butter - 1 tablespoon; Eggs - 8; Flour tortillas - 8 (10 inch); Salsa - ½ cup; Queso fresco, crumbled - 1 (4 ounce) package

Make-Ahead Sweet Potato and Chorizo Breakfast Burritos

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Make-Ahead Sweet Potato and Chorizo Breakfast Burritos

1. Sweet potatoes, scrubbed and cut into 1/2-inch cubes - 2 medium

2. Green onions, chopped - 3

3. Olive oil - 2 tablespoons

4. Garlic powder - ½ teaspoon

5. Salt - ½ teaspoon

6. Ground black pepper - ¼ teaspoon

7. Mexican-style chorizo - 1 (14 ounce) package

8. Butter - 1 tablespoon

9. Eggs - 8

10. Flour tortillas - 8 (10 inch)

11. Salsa - ½ cup

12. Queso fresco, crumbled - 1 (4 ounce) package

How to cook deliciously - Make-Ahead Sweet Potato and Chorizo Breakfast Burritos

1. Stage

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

2. Stage

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.

3. Stage

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

4. Stage

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. Stage

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.

6. Stage

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.

7. Stage

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