Sweet Potato Breakfast Burritos

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)

 

Method

Heat 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.

Add 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.

Meanwhile, 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 done-ness, 2 to 3 minutes for soft-scrambled eggs. 

Divide filling, cheese, and kale among tortillas. For each burrito, fold sides over filling, then roll up from bottom. 

If desired, individually wrap burritos with plastic and freeze up to 2 months. 

To 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. 

 

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