Preheat oven to 425°F (220°C). Gather all ingredients.

Spread sweet potatoes on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.

Roast sweet potatoes until tender and browned, about 15-20 minutes. Let cool to room temperature.

Heat remaining olive oil in a large skillet over medium-low heat. Whisk eggs and milk together, season with salt and pepper, pour into the skillet, and cook, stirring frequently, for about 2-3 minutes. Sprinkle cheese over eggs and continue to cook until eggs are no longer runny, about 3 more minutes. Remove from heat and let cool to room temperature.

Wrap tortillas in a dish cloth and microwave for 30 seconds to 1 minute until pliable.

To assemble each burrito: Spread about 1/4 cup sweet potatoes, 1/3 cup scrambled eggs, 1/4 cup black beans, and 2 tablespoons chorizo (optional) in a horizontal line across the middle of the tortilla, leaving about 2 inches on either side. Drizzle with 1-2 tablespoons salsa verde.

Fold left and right sides over the filling, then tightly roll from the bottom of the tortilla to form a burrito. Wrap tightly in plastic wrap or aluminum foil. Repeat for all tortillas and freeze for up to 1 month (or refrigerate for three days).