Freezer-Friendly Breakfast Burritos

Gather all necessary ingredients and preheat the oven to its highest temperature setting, 425 degrees F (220 degrees C).

Place sweet potatoes on a baking sheet and lightly anoint them with 1 tablespoon of olive oil. Enhance their flavor with a generous seasoning of salt and pepper, then mix well to coat the sweet potatoes evenly.

Allow the sweet potatoes to roast in the oven until they reach your desired level of tenderness and a rich, caramelized brown color, approximately 15 to 20 minutes. Once cooked, let them cool down to room temperature.

In a large skillet, heat the remaining olive oil over medium-low heat. In a separate bowl, whisk together eggs and milk until well combined, then add a pinch of salt and pepper to taste. Pour the egg mixture into the skillet and cook, stirring constantly with a rubber spatula, until it begins to thicken and set, around 2 to 3 minutes. Sprinkle shredded cheese over the eggs and continue cooking, stirring frequently, until they reach your desired consistency, about 3 minutes more. Remove the skillet from heat and let it cool down to room temperature.

Wrap tortillas in a dishcloth and microwave them for 30 seconds to 1 minute, until they become pliable and easy to work with. To assemble each burrito, place a horizontal line across the middle of the tortilla and fill it with about ¼ cup of sweet potatoes, ⅓ cup of scrambled eggs, ¼ cup of black beans, and 2 tablespoons of chorizo. Drizzle the filling with 1 to 2 tablespoons of salsa verde.

Fold in the left and right sides of the tortilla over the filling, then tightly roll it from the bottom up to form a compact burrito. Wrap the burrito in plastic wrap or aluminum foil and repeat with the remaining tortillas, freezing them for up to 1 month. Alternatively, refrigerate them for up to three days.

To serve, remove the burrito from its wrapping and place it on a plate. Microwave it on high for 4 to 5 minutes, until the filling is hot and the tortilla is tender. Serve immediately with your preferred hot sauce or salsa. If reheating from the refrigerator, microwave it on high for 1 ½ to 2 minutes.