Prep-and-Freeze Morning Burritos
These Prep-and-Freeze Morning Burritos pack roasted sweet potatoes, creamy eggs, pepper Jack, black beans, and vegan chorizo into soft tortillas for a balanced, satisfying bite. Each wrap hits notes of smoky heat and tangy salsa verde, perfect for busy weekdays or a grab-and-go weekend brunch. Freeze ahead and reheat for a warm, hearty breakfast any time.
- Prep30 mins
- Cook30 mins
- Serves6
- DifficultyEasy
- 1
Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C).
- 2
Spread the sweet potatoes on a baking sheet and drizzle with 1 tablespoon olive oil. Season generously with salt and pepper, then toss to coat evenly.
- 3
Roast the sweet potatoes until tender and browned, 15 to 20 minutes. Let them cool to room temperature.
- 4
Heat the remaining olive oil in a large skillet over medium-low heat. Whisk the eggs and milk together in a medium bowl and season with salt and pepper. Pour the eggs into the pan and cook, stirring frequently with a rubber spatula, until they start to set, about 2 to 3 minutes. Sprinkle the cheese over the eggs and continue cooking, stirring frequently, until the eggs are no longer runny, about 3 minutes more. Remove from the heat and let cool to room temperature.
- 5
Wrap the 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 in a horizontal line across the center of the tortilla, leaving about 2 inches on both sides. Drizzle with 1 to 2 tablespoons salsa verde.
- 6
Fold the left and right sides over the filling, then roll tightly from the bottom of the tortilla to form a burrito. Wrap tightly in plastic wrap or aluminum foil. Repeat with the remaining tortillas, and freeze for up to 1 month. Alternatively, refrigerate for up to 3 days.
- 7
To serve: Remove the burrito from the plastic or foil and place it on a plate in the microwave. Microwave on high for 4 to 5 minutes, until the filling is hot and the tortilla is tender. Serve immediately with your choice of hot sauce or salsa. If reheating from the refrigerator, microwave on high for 1 1/2 to 2 minutes.
- Calories 600.73 kcal High
- Protein 31.03 g Good Source
- Carbs 55.01 g Moderate
- Total Fat 28.88 g High
- Saturated Fat 12.28 g High
- Trans Fat 0.03 g High
- Cholesterol 273.12 mg High
- Sodium 1177.9 mg High
- Fiber 4.73 g Moderate
- Sugar 3.43 g Moderate
- Added Sugar 1.02 g Low Source
- Calcium 498.9 mg Good Source
- Iron 3.72 mg Good Source
- Potassium 329.24 mg Low Source
- Vitamin A 62.67 mcg_rae Low Source
- Vitamin C 0.26 mg Low Source
- Vitamin D 2.18 mcg Moderate
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
About This Recipe
Prep and Freeze Morning Burritos is a Tex Mex breakfast recipe made with 11 ingredients. It takes about 1 hr, serves 6, and is rated easy. Key ingredients include Black Beans, Eggs, Hot Sauce, and Large Flour Tortilla. Each serving provides about 600.73 kcal, and is a good source of protein.
Recipe Questions
- What is Prep-and-Freeze Morning Burritos?
- It is a Tex-Mex burrito recipe made with 11 ingredients, usually served for breakfast.
- What is Prep-and-Freeze Morning Burritos made of?
- The main ingredients are Black Beans, Eggs, Hot Sauce, Large Flour Tortilla, Milk. The full list of 11 is above.
- What goes well with Prep-and-Freeze Morning Burritos?
- Explore these Tex-Mex side-dish recipes.
- How long does it take to make Prep-and-Freeze Morning Burritos?
- About 1 hr in total: 30 mins to prepare and 30 mins to cook.
- How many calories are in one serving?
- One serving provides about 600.73 kcal. The full nutrition breakdown is above.
- Is Prep-and-Freeze Morning Burritos easy to make?
- This recipe is rated easy, with 11 ingredients and 7 steps.
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