Make-Ahead Sweet Potato and Chorizo Breakfast Burritos

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2
Place sweet potatoes and green onions on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine and spread out evenly.

Step 3
Roast in the preheated oven until soft, about 25 minutes.

Step 4
Meanwhile, cook chorizo in a medium skillet over medium-high heat, breaking apart with a wooden spoon, 8 to 10 minutes. Drain any excess fat; transfer chorizo to a bowl and set aside to cool. Wipe out the skillet and return it to the stove.

Step 5
Whisk eggs in a bowl. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set, 3 to 5 minutes. Scrape eggs into a bowl and let cool.

Step 6
Line up tortillas in assembly-line fashion. Divide chorizo between the 8 tortillas. Top each with a portion of sweet potato-onion mixture, scrambled eggs, 1 tablespoon salsa, and queso fresco. Fold the bottom of each tortilla up over the filling, then fold in both sides and roll up burritos.

Step 7
Flip burritos so they are seam side-down. Wrap each individually with aluminum foil and place into a resealable plastic bag.