Sweet Potato Breakfast Burritos

Name: Sweet Potato Breakfast Burritos
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 2 tbsp. olive oil, divided; 1 small sweet potato, cut into 1/2-inch pieces; 1 medium onion, chopped; 1 poblano pepper, chopped; Kosher salt and pepper; 1/4 tsp. chili powder; 1 c. canned black beans, rinsed; 8 large eggs; 3 oz. Cheddar cheese, coarsely grated (about 1 cup); 3 c. baby kale; 6 burrito-size flour tortillas (10-inch)

Just heat and eat!

By Tina MartinezPublished: Sep 20, 2023

1 Rating

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mike garten

Yields:

6 serving(s)

Total Time:

1 hr 20 mins

Cal/Serv:

455

Eggs contain choline to support brain function and lutein and zeaxanthin to promote eye health. Crack them into these make-ahead breakfast burritos that are perfect for busy mornings.

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Ingredients

2 Tbsp. olive oil, divided
1 small sweet potato, cut into 1/2-inch pieces
1 medium onion, chopped
1 poblano pepper, chopped
Kosher salt and pepper
1/4 tsp. chili powder
1 cup canned black beans, rinsed
8 large eggs
3 oz. Cheddar cheese, coarsely grated (about 1 cup)
3 cups baby kale
6 burrito-size flour tortillas (10-inch)

Directions

1. Step 1Heat 1 tablespoon oil in large skillet on medium. Add sweet potato and cook, stirring occasionally, until beginning to brown, 5 to 6 minutes. Add 2 tablespoons water, cover, and cook until tender, 2 minutes.
2. Step 2Add onion, poblano, and 1/4 teaspoon each salt and pepper; cover and cook, stirring occasionally, until tender, 3 to
  4 minutes. Stir in chili powder and cook until fragrant, 1 minute. Stir in black beans and remove from heat.
3. Step 3Meanwhile, in bowl, beat eggs with 1/2 teaspoon each salt and pepper. Heat remaining tablespoon oil in large nonstick skillet on medium. Add eggs and cook, stirring with rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for soft-scrambled eggs.
4. Step 4Divide filling, cheese, and kale among tortillas. For each burrito, fold sides over filling, then roll up from bottom.
5. Step 5If desired, individually wrap burritos with plastic and freeze up to 2 months.
6. Step 6To reheat, remove and discard plastic. Wrap burrito in damp paper towel and microwave until heated through, about 3 minutes. Heat large nonstick skillet on medium and cook burrito until golden brown and crisp, 1 to 2 minutes per side.

NUTRITIONAL INFORMATION (per serving): About 455 calories, 21 g fat (7.5 g saturated), 262 mg cholesterol, 1,131 mg sodium, 48 g carbohydrate, 5 g fiber, 4.5 g sugar (0 g added sugar), 21 g protein

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