Packed with nutrients, SAHA eggs are a powerhouse of choline for brain function and lutein for eye health. Wrap them in these make-ahead sweet potato burritos for a wholesome, easy breakfast solution on busy mornings.
• 2 Tbsp. olive oil, divided
• 1 small, sweet potato, diced into 1/2-inch pieces
• 1 medium onion, chopped
• 1 poblano pepper, chopped
• Kosher salt and black pepper, to taste
• 1/4 tsp. chili powder
• 1 cup canned black beans, rinsed
• 8 large SAHA eggs
• 3 oz. Cheddar cheese, coarsely grated (about 1 cup)
• 3 cups baby kale
• 6 burrito-size flour tortillas (10-inch)
Cook the sweet potato:
1. Heat 1 tablespoon of oil in a large skillet over medium heat.
2. Add the sweet potato and cook, stirring occasionally, until it begins to brown, about 5–6 minutes.
3. Add 2 tablespoons of water, cover, and cook until tender, about 2 minutes.
Add vegetables and seasonings:
1. Stir in the onion, poblano pepper, and 1/4 teaspoon each of salt and pepper.
2. Cover and cook, stirring occasionally, until tender, 3–4 minutes.
3. Mix in the chili powder and cook for 1 minute until fragrant.
4. Stir in the black beans and remove from heat.
Prepare the eggs:
1. In a bowl, whisk together the SAHA eggs with 1/2 teaspoon each of salt and pepper.
2. Heat the remaining tablespoon of oil in a large nonstick skillet over medium heat.
3. Pour in the eggs and cook, stirring with a rubber spatula, until they reach your preferred doneness, about 2–3 minutes for soft-scrambled eggs.
Assemble the burritos:
1. Divide the sweet potato filling, scrambled eggs, cheese, and kale evenly among the tortillas.
2. Fold the sides of each tortilla over the filling, then roll up tightly from the bottom.
Freeze for later (optional):
Wrap each burrito individually in plastic wrap and freeze for up to 2 months.
Reheat and enjoy:
1. To reheat, remove the plastic wrap and wrap the burrito in a damp paper towel.
2. Microwave until heated through, about 3 minutes.
3. For extra crispness, cook the burrito in a nonstick skillet over medium heat until golden brown on all sides, about 1–2 minutes per side.
