Freezer Breakfast Burritos with Sweet Potato Hash and Black Beans

Ingredients (20)

• 1 tablespoon extra-virgin olive oil
• 1/2 sweet yellow onion, diced
• 2 garlic cloves, pressed or minced
• 3/4 pound sweet potatoes, peeled and sliced into 1/2-inch or smaller cubes (to yield about 2 cups cubed sweet potato)
• 1 red bell pepper, chopped
• 1/4 to 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 8 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 1/2 teaspoons extra-virgin olive oil
• 4 ounce log of goat cheese, at room temperature (or buy herbed goat cheese and omit the following herbs)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1 can (14 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
• 8 8-inch whole grain tortillas
• Hot sauce, and/or salsa preferably a smoky/chipotle variety