Ingredients
Equipment
Method
- To make the sweet potato hash, heat the olive oil in a large skillet over medium heat. Add the onion and sweet potato and cook 5-6 minutes until they start to soften. Add the garlic and chili powder and cook a minute until fragrant. Season with a pinch of salt. Add 2 tablespoons of water and cover the skillet. Cook until sweet potatoes are cooked through, 8-10 minutes. Remove from heat.
- To make the scrambled eggs, whisk the eggs, milk, and salt together in a bowl. Heat another skillet over medium heat and spray with cooking spray. Add the eggs and cook, stirring occasionally, until soft curds form. Remove from heat.
- To make the smashed avocado, smash the avocado, lime juice, cilantro and salt together in a bowl with a fork or potato masher.
- Spread each tortilla with a spoonful of smashed avocado and top it with equal portions of scrambled eggs. Top the eggs with some sweet potato hash, shredded cheese, and a dash of hot sauce (if desired). Roll the tortillas up burrito style: fold the side closest to you over the filling, then fold both sides in towards the center and roll up.
- If desired, toast the burritos in a skillet before eating. Heat a skillet over medium heat and lightly spray with olive oil. Add the burritos to the skillet, cover, and heat 2 minutes until golden brown. Flip the burritos, cover the skillet, and cook another 2 minutes on the second side. Remove from pan. Enjoy the burritos with your favorite salsa or sour cream, if desired.
- Burritos can be stored in the refrigerator for 3-4 days or in the freezer for 3 months.
Notes
These burritos are a great option for meal prepping. You can make a batch on the weekend and have a healthy breakfast ready to go all week long.