![](https://cdn.statically.io/img/www.allrecipes.com/thmb/W9ivLIauvYBVkLFN-dALNAjGxTE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5605556-872006b32a0b4428a2ca2bbebc3e8887.jpg)
Ingredients
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2 medium sweet potatoes, scrubbed and cut into 1/2-inch cubes
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3 green onions, chopped
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2 tablespoons olive oil
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½ teaspoon garlic powder
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½ teaspoon salt
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¼ teaspoon ground black pepper
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1 (14 ounce) package Mexican-style chorizo
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1 tablespoon butter
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8 eggs
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8 (10 inch) flour tortillas
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½ cup salsa
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1 (4 ounce) package queso fresco, crumbled
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Place sweet potatoes and green onions on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine and spread out evenly.
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Roast in the preheated oven until soft, about 25 minutes.
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Meanwhile, cook chorizo in a medium skillet over medium-high heat, breaking apart with a wooden spoon, 8 to 10 minutes. Drain any excess fat; transfer chorizo to a bowl and set aside to cool. Wipe out the skillet and return it to the stove.
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Whisk eggs in a bowl. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set, 3 to 5 minutes. Scrape eggs into a bowl and let cool.
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Line up tortillas in assembly-line fashion. Divide chorizo between the 8 tortillas. Top each with a portion of sweet potato-onion mixture, scrambled eggs, 1 tablespoon salsa, and queso fresco. Fold the bottom of each tortilla up over the filling, then fold in both sides and roll up burritos.
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Flip burritos so they are seam side-down. Wrap each individually with aluminum foil and place into a resealable plastic bag.
Cook's Note:
These reheat more evenly when thawed. To reheat a thawed burrito, remove from aluminum foil and wrap in a paper towel. Heat in the microwave at 30% power for 2 to 3 minutes, or until warmed through. For frozen, heat at 30% power for 5 minutes, or until warmed through, turning over halfway through.
Nutrition Facts (per serving)
634 | Calories |
35g | Fat |
51g | Carbs |
27g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 634 | |
% Daily Value * | |
Total Fat 35g | 45% |
Saturated Fat 12g | 61% |
Cholesterol 238mg | 79% |
Sodium 1431mg | 62% |
Total Carbohydrate 51g | 19% |
Dietary Fiber 4g | 15% |
Total Sugars 5g | |
Protein 27g | 54% |
Vitamin C 3mg | 3% |
Calcium 188mg | 14% |
Iron 5mg | 26% |
Potassium 650mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.