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Sweet Potato Rosemary Breakfast Burritos


  • Author: Liz Moody

Ingredients

Scale

5 cups cubed potatoes, skin on (I like a mix of new potatoes and sweet potatoes)⁣

6 tablespoons pasture-raised butter, divided⁣

1 yellow onion, chopped⁣

1 tablespoon fresh rosemary⁣, chopped

1 can black beans, rinsed and drained⁣

3/4 teaspoon onion powder⁣

3/4 teaspoon garlic powder⁣

1/4 teaspoon chipotle powder ⁣

8 pasture-raised eggs, beaten⁣

Salsa of choice ⁣

5 tortillas of choice⁣


Instructions

  1. Cook the potatoes. Place the potatoes in a large pot and add cold water, until they’re covered. Add a generous amount of salt and bring to a boil for about 10 minutes, until JUST barely fork tender. Then, drain the potatoes.
  2. Place a skillet over high heat with 4 tablespoons of the butter. Toss in the drained potatoes and the onion and cook for 10 minutes. Tip: don’t stir too often, so you get brown and crispy edges. Once crispy, remove from the heat and place into a large bowl. Toss in the fresh rosemary and a pinch of salt.⁣ Set aside and wipe out the skillet with paper towel. 
  3. Place the skillet over low heat and add the beans, onion powder, garlic powder, chipotle powder, and a good shake of salt. Cook until warmed through. Then, pour into a separate bowl, set aside, and wipe out the pan. 
  4. Return the heat to medium-high heat and melt the remaining 2 tablespoons of butter to scramble the eggs. Once scrambled, add salt to taste. 
  5. Warm the tortillas by placing them in the microwave for 15 seconds or until pliable. Then, divide the potatoes, beans, and eggs evenly amongst the tortillas. Add a spoonful of salsa to each. Mix the ingredients together in the tortilla, then fold in sides and roll.
  6. Wrap in foil and freeze for up to 6 months. Reheat in the oven by keeping it wrapped in the foil or reheat in the microwave by removing the foil, wrapping in a damp paper towel, and heating at 30 second increments. Enjoy!