The accessibility of frozen food is great for fast mornings when you are running late, or if you have a hard time eating breakfast. Make these burritos in advance, wrap them in foil, and place in the freezer to heat up and grab on-the-go!
Makes 2-3 burritos (can easily double or triple the recipe)
Whole wheat tortillas
1 sweet potato, cubed
½ onion, sliced
1 tablespoon coconut oil , divided
½ teaspoon cumin
1 teaspoon chili powder
Salt and pepper, to taste
1 handful kale, washed and torn into bite-sized pieces
1 cup canned black beans, rinsed and drained
½ cup shredded sharp cheddar cheese
Fresh salsa or enchilada red sauce, for topping
- Preheat oven to 375. Toss sweet potato in ½ tbsp coconut oil and season with salt and pepper in cast-iron skillet. Roast for 15-20 minutes until beginning to crisp.
- Place on stove over medium heat and add sliced onions, the spices, and the rest of the coconut oil. Sauté until onions begin to caramelize and potatoes are soft. Add in kale for the last 5 minutes. Remove from heat.
- In separate small pan over medium heat, scramble eggs and black beans together with salt and pepper. When eggs are done, remove from heat.
- Layer tortillas with potato mixture, egg-black bean mixture, cheese and cilantro. If eating immediately, top with salsa. If freezing, let cool completely before wrapping in foil to prevent freezer burn.