Make-Ahead Sweet Potato and Chorizo Breakfast Burritos

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. (5 minutes)

In a large bowl, toss the cubed sweet potatoes and chopped green onions with olive oil, garlic powder, salt, and pepper until evenly coated. Spread the mixture onto the prepared baking sheet in a single layer. (5 minutes)

Roast in the preheated oven until the sweet potatoes are tender and slightly caramelized, about 25 minutes. (25 minutes)

While the sweet potatoes are roasting, cook the chorizo in a medium skillet over medium-high heat, breaking it apart with a wooden spoon until fully cooked and slightly browned, about 8 to 10 minutes. Drain any excess fat and transfer the chorizo to a separate bowl to cool slightly. (10 minutes)

In a medium bowl, whisk the eggs until light and frothy. Melt the butter in the same skillet over medium heat. Pour in the whisked eggs and scramble gently until they are just set but still slightly moist, about 3 to 5 minutes. Transfer the scrambled eggs to another bowl and let them cool slightly. (5 minutes)

Warm the tortillas lightly in a dry skillet or microwave for about 15 seconds each to make them more pliable. (3 minutes)

Assemble the burritos: Lay out the warm tortillas on a clean surface. Divide the cooked chorizo evenly among the tortillas, placing it down the center. Top with a portion of the roasted sweet potato mixture, followed by the scrambled eggs, a generous spoonful of fresh salsa, and a sprinkle of crumbled queso fresco. (10 minutes)

Fold in the sides of each tortilla towards the center, then fold the bottom edge up and over the filling. Roll the burrito tightly from the bottom up, keeping the sides tucked in. (3 minutes)

For make-ahead storage, wrap each burrito individually in aluminum foil, ensuring they are tightly sealed. Place the wrapped burritos in a large resealable plastic bag or airtight container. Refrigerate for up to 3 days or freeze for longer storage. (5 minutes)

To reheat, remove the foil and microwave for 1-2 minutes, or bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.