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a lightly toasted flour tortilla burrito cut in half, revealing orange roasted sweet potato cubes, whole black beans, distinct short flat rectangular pale-yellow strips cut from a thin smooth baked egg sheet with straight cut edges rather than scrambled egg curds, small green poblano pieces and melted white cheese on an ordinary plate
Andre Lewis

Sweet Potato and Black Bean Breakfast Burritos

Roast the sweet potato until its edges brown before it goes anywhere near a tortilla. That little bit of drying keeps the burrito filling from turning wet after freezing, especially alongside whole black beans and tender strips of baked egg. Baking the eggs in a thin sheet also makes it easy to give every burrito a similar amount instead of finding the last tortilla has nothing left but beans. Let the fillings stop steaming in shallow containers, chill them promptly and assemble with cold ingredients so moisture doesn't collect inside the wrapping. A microwave gets a frozen burrito hot through the center, and a short turn in a dry skillet brings back the pleasant, lightly toasted outside.
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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 a sheet pan; roast for 25 to 30 minutes, turning once, until tender and browned.
  2. Reduce oven to 350°F. Butter a 9-by-13-inch baking dish, whisk eggs with milk and remaining salt, pour into the dish and bake for 14 to 18 minutes until just set and 160°F in the center. Cut into short strips.
  3. Spread vegetables and egg strips in shallow containers, refrigerate within 2 hours and chill completely before assembly. Refrigerate the beans and cheese too.
  4. Divide vegetables, egg strips, beans and cheese evenly across the tortillas. Fold in the sides and roll tightly; wrap each burrito separately, put in a freezer bag and freeze for up to 2 months for best quality.
  5. To reheat one from frozen, remove all wrapping and loosely wrap in a damp paper towel. Microwave on a microwave-safe plate at 50 percent power for 3 minutes, turn, then heat at full power in 1-minute intervals, usually 2 to 4 more minutes, until the center reaches 165°F.
  6. Rest for 1 minute, then toast in a dry skillet over medium heat for 1 to 2 minutes per side if you want a firmer tortilla. Check the middle again if any part still feels cool.