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Sweet Potato and Black Bean Breakfast Burritos on a plate
Andre Lewis

Sweet Potato and Black Bean Breakfast Burritos

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Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb sweet potatoes peeled and cut into 1/2-inch cubes
  • 1 large poblano pepper seeded and diced
  • 1 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp fine salt divided
  • 8 large eggs
  • 1/4 cup whole milk
  • 1 tsp butter for the egg pan
  • 1 can 15 oz black beans, drained, rinsed and dried well
  • 6 oz Monterey Jack cheese shredded
  • 8 flour tortillas 10 inches across

Method
 

  1. Heat oven to 425°F. Toss sweet potato and poblano with oil, cumin, and 1/4 teaspoon salt on sheet pan. Roast 25 to 30 minutes, turning once, until tender and browned.
  2. Reduce oven to 350°F; butter a 9-by-13-inch dish. Whisk eggs, milk, and remaining salt; pour into dish. Bake 14 to 18 minutes until just set and center 160°F. Cut into short strips.
  3. Spread vegetables and egg strips in shallow containers; refrigerate within 2 hours and chill fully before assembly. Refrigerate beans and cheese too.
  4. Divide vegetables, eggs, beans, and cheese evenly among tortillas. Fold sides in; roll tightly. Wrap separately; bag and freeze up to 2 months for best quality.
  5. Unwrap one frozen burrito completely; loosely wrap in damp paper towel. Microwave on microwave-safe plate at 50 percent power 3 minutes; turn and heat at full power in 1-minute intervals to 165°F in center, usually 2 to 4 minutes more.
  6. Rest 1 minute. For firmer tortilla, toast in dry skillet over medium 1 to 2 minutes per side. Recheck middle if any part feels cool.