Freezer Breakfast Burritos with Sweet Potato Hash and Black Beans

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Ingredients

1 tablespoon extra-virgin olive oil
½ sweet yellow onion, diced
2 garlic cloves, pressed or minced
¾ pound sweet potatoes, peeled and sliced into ½-inch or smaller cubes (to yield about 2 cups cubed sweet potato)
1 red bell pepper, chopped
¼ to ½ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon freshly ground pepper
8 eggs
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 ½ teaspoons extra-virgin olive oil
4 ounce log of goat cheese, at room temperature (or buy herbed goat cheese and omit the following herbs)
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
8 (8-inch) whole-grain or flour tortillas
Hot sauce, and/or salsa, preferably a smoky/chipotle variety

As published by Cookie and Kate.

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