Make-Ahead Sweet Potato and Black Bean Burritos

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Wash, peel, and dice 4 lbs of sweet potatoes into 1/2-inch cubes. In a large bowl, toss the diced sweet potatoes with 1 tbsp of vegetable oil, 1 tbsp of garlic powder, 1 tsp of salt, and 1/2 tsp of black pepper.

Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until they are fork-tender and lightly browned. Remove from the oven.

While the potatoes roast, crack 24 large eggs into a large bowl and whisk with 1 tsp of salt and 1/2 tsp of black pepper until fully combined.

Heat 1 tbsp of vegetable oil in a large non-stick skillet over medium-low heat. Pour in the whisked eggs and cook, stirring gently, for 5 minutes until soft curds form and they are just set. Remove from heat immediately to prevent drying.

To prepare for Day 2: Measure out exactly half of the roasted sweet potatoes (2 lbs) and half of the scrambled eggs (equivalent to 12 eggs). Place them into separate airtight containers, allow them to cool completely, then cover and store in the refrigerator.

Drain and rinse 2 cans of black beans. Set aside 1 can't worth (about 1.5 cups) for tomorrow, and use the other 1.5 cups for today's burritos.

Assemble 6 burritos for today: Lay out 6 large whole wheat tortillas on a clean surface. Evenly distribute the remaining 2 lbs of roasted sweet potatoes, the remaining 12 scrambled eggs, 1.5 cups of drained black beans, and 1/2 cup of mild salsa across the center of the tortillas.

Fold the left and right sides of each tortilla inward over the filling, then roll tightly from the bottom up to seal the burritos. Wrap each burrito in foil to keep warm or store for a quick grab-and-go meal.