
Freezer Breakfast Burritos with Sweet Potato Hash and Black Beans
Ingredients (20)
- 1 tablespoon extra-virgin olive oil
- 1/2 sweet yellow onion, diced
- 2 garlic cloves, pressed or minced
- 3/4 pound sweet potatoes, peeled and sliced into 1/2-inch or smaller cubes (to yield about 2 cups cubed sweet potato)
- 1 red bell pepper, chopped
- 1/4 to 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 8 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 1/2 teaspoons extra-virgin olive oil
- 4 ounce log of goat cheese, at room temperature (or buy herbed goat cheese and omit the following herbs)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1 can (14 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
- 8 8-inch whole grain tortillas
- Hot sauce, and/or salsa preferably a smoky/chipotle variety
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at Cookie and Kate