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Make-Ahead Sweet Potato and Chorizo Breakfast Burritos

Make-Ahead Sweet Potato and Chorizo Breakfast Burritos

Cost $15, save $20

Source: Recommended by CookPal

  • 25 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • 🍠 2 medium sweet potatoes, scrubbed and cut into 1/2-inch cubes
    • 🧅 3 green onions, chopped
    • 2 tablespoons olive oil
    • ½ teaspoon garlic powder
    • 🧂 ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 1 (14 ounce) package Mexican-style chorizo
    • 🧈 1 tablespoon butter
    • 🌮 8 (10 inch) flour tortillas
    • 8 tablespoons salsa
    • 1 (4 ounce) package queso fresco, crumbled

STEPS

1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2

Place sweet potatoes and green onions on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine and spread out evenly.

3

Roast in the preheated oven until soft, about 25 minutes.

4

Meanwhile, cook chorizo in a medium skillet over medium-high heat, breaking apart with a wooden spoon, 8 to 10 minutes. Drain any excess fat and transfer chorizo to a bowl to cool.

5

Wipe out the skillet and return it to the stove. Whisk eggs in a medium bowl until smooth. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set, 3 to 5 minutes. Transfer scrambled eggs to a clean bowl and let cool.

6

Line up tortillas in assembly-line fashion. Divide chorizo between 8 tortillas. Top each with a portion of sweet potato-onion mixture, scrambled eggs, 1 tablespoon salsa, and queso fresco.

7

Fold the bottom of each tortilla up over filling, then fold in both sides and roll up burritos. Flip burritos so they are seam-side down.

8

Wrap each burrito individually with aluminum foil and place them into a resealable plastic bag.

NUTRIENTS

Per 1 serving

🔥

634

Calories

  • 27
    Protein
  • 51
    Carbs
  • 35
    Fats

💡 Store in the fridge for up to 3 days or freeze for later use. Thaw frozen burritos in the fridge overnight.For reheating, wrap the burrito in a damp paper towel and microwave for 2 minutes or until heated through.Add extra hot sauce or salsa for a spicier kick!Customize the fillings with additional vegetables like bell peppers or spinach for added nutrition.