Chipotle-Lime Sweet Potato and Black Bean Breakfast Burritos

Preheat your oven to 425°F (220°C). Wash and peel 2 medium sweet potatoes, then dice them into small 1/2-inch cubes to ensure they cook quickly and evenly.

On a large baking sheet, toss the diced sweet potatoes with 2 TBSP olive oil, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them in a single layer, ensuring they aren't crowded so they roast rather than steam.

Roast the sweet potatoes for 18-20 minutes, flipping halfway through, until the edges are caramelized and crisp. This caramelization provides the essential texture contrast for the burrito.

While the potatoes roast, place 1 tsp cumin seeds in a small dry skillet over medium heat. Toast for 1-2 minutes until fragrant and slightly darkened. Remove from heat and crush them using a mortar and pestle or the flat side of a chef's knife.

Prepare the chipotle-lime crema: In a small bowl, whisk together 0.5 cup Greek yogurt, 1 TBSP lime juice, 1 tsp lime zest, and 1 finely minced chipotle pepper with 1 tsp of its adobo sauce. Set aside to let the flavors meld.

Wash 0.5 red onion, 1 jalapeño, and 1 bunch of cilantro. Finely dice the onion and the jalapeño (removing seeds for milder heat). Roughly chop 1/4 cup of the cilantro leaves.

Heat 1 TBSP oil in a medium skillet over medium heat. Add the diced red onion and jalapeño; sauté for 3-4 minutes until softened.

Drain and rinse 15 oz of black beans. Add the beans to the skillet along with the crushed toasted cumin and 2 minced garlic cloves. Cook for 5 minutes, using a fork to lightly mash about a quarter of the beans to create a creamy texture. Season with a pinch of salt.

In a medium bowl, whisk 6 large eggs with a pinch of salt and pepper. Heat 1 TBSP oil in a non-stick pan over medium-low heat. Add the eggs and scramble gently for 2-3 minutes until just set and still slightly moist.

Grate 4 oz of Monterey Jack cheese from the block. Peel, pit, and dice 1 whole avocado.

Warm 4 large flour tortillas in a dry pan for 30 seconds per side until pliable.

Assemble the burritos: Spread 2 TBSP of the chipotle crema onto the center of each tortilla. Layer with 1/4 of the black bean mixture, 1/4 of the roasted sweet potatoes, 1/4 of the scrambled eggs, 1 oz of grated cheese, 1/4 of the diced avocado, and 1 TBSP of chopped cilantro.

Fold the sides of the tortilla inward, then roll tightly from the bottom up. Serve immediately while warm.