Start the day off right with Black Bean and Sweet Potato Breakfast Burritos. Make and freeze them ahead of time for a hearty meal on the go!

Recipe for

Black Bean and Sweet Potato Breakfast Burritos

Ingredients:

• 1    large sweet potato, diced into ½” cubes, about 2 cups
• 1    tablespoon preferred vegetable oil
• 1¼ teaspoons fine sea salt, divided
• ½   teaspoon black pepper, divided
• 1    can Wild Harvest^Ⓡ Black Beans, drained and rinsed
• 1    teaspoon ground chipotle pepper
• ½   teaspoon ground cumin
• 6   large eggs
• 1   tablespoon butter
• ½  cup shredded Cheddar cheese
• 4   burrito-sized flour tortillas
• 4   green onions, thinly sliced

Directions:

1. Preheat oven to 400℉.
2. On a large baking sheet, toss together sweet potato, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast 15-20 minutes until tender.
3. In a small saucepan, stir together black beans, chipotle, cumin, and 2 tablespoons water. Warm over low heat 5-7 minutes.
4. In a medium bowl beat eggs with remaining ¾ teaspoon salt and remaining ¼ teaspoon pepper.
5. In a large non-stick skillet, melt butter over medium-low heat. Add eggs and cook, stirring constantly, until just cooked and not runny. Stir in cheese, cover, and take off heat.
6. Lay tortillas on a countertop. Divide sweet potato cubes among the center of the tortillas. Top with black beans, eggs, and green onions. Fold in sides and roll up.
7. Wrap in aluminum foil and bake until hot, about 10 minutes, or brown in a nonstick skillet in a little oil.
8. Alternatively, wrap burritos in foil or parchment paper and freeze for a quick breakfast on the run. To reheat, place a burrito in the refrigerator overnight to thaw, then heat in the microwave for 1-2 minutes or until heated through (if wrapped in foil, remove the foil before microwaving). To thaw from frozen, defrost in the microwave for 5 minutes, then warm on high heat for 1-2 minutes or until hot.