Make-Ahead Freezer Breakfast Burritos

Preheat oven to 425 degrees F (220 degrees C). (5 minutes)

Spread sweet potatoes on a baking sheet and drizzle with 1 tablespoon olive oil. Season generously with salt and pepper, then toss to coat. (3 minutes)

Roast sweet potatoes until tender and slightly browned, about 15-20 minutes. Allow to cool to room temperature. (20 minutes)

Heat remaining olive oil in a large skillet over medium-low heat. Whisk eggs and milk together in a medium bowl, and season with salt and pepper. Pour eggs into the pan and cook, stirring frequently with a rubber spatula, until they begin to set, approximately 2-3 minutes. (5 minutes)

Sprinkle cheese over eggs and continue to cook, stirring frequently, until eggs are no longer runny, about 3 minutes more. Remove from heat and let cool to room temperature. (5 minutes)

Wrap tortillas in a clean dish cloth and microwave for 30 seconds to 1 minute, until pliable. To assemble each burrito: Spread about ¼ cup sweet potatoes, ⅓ cup scrambled eggs, ¼ cup black beans, and 2 tablespoons chorizo in a horizontal line across the middle of the tortilla, leaving about 2 inches on either side. Drizzle with 1 to 2 tablespoons salsa verde. (10 minutes)

Fold left and right sides over the filling, then tightly roll from the bottom of the tortilla to form a burrito. Tightly wrap in plastic wrap or aluminum foil. Repeat with remaining tortillas, and freeze for up to 1 month. Alternatively, refrigerate for up to three days. (15 minutes)

To serve: Remove burrito from plastic or foil and place on a plate in the microwave. Microwave on high for 4 to 5 minutes, until filling is hot and tortilla is tender. Serve immediately with your favorite hot sauce or salsa. If reheating from the refrigerator, microwave on high for 1 ½ to 2 minutes.