Sweet Potato Breakfast Burrito!

Ingredients

• 1 tablespoon olive oil
• 1 medium sweet potato
• 1/2 medium onion
• 1 jalapeno (with or without seeds)
• 1/4 cup cilantro
• pinches salt and pepper
• 1/2 cup part-skim shredded cheddar cheese
• 2 eggs
• 2 tablespoons 1% milk
• 6-8 whole wheat tortillas

Instructions

1. Preheat oven to 425˚ and bring a medium/large pot of water to a simmer.
2. To prep, dice onions and jalapeno. Peel sweet potato and cube into 1/2″ pieces.
3. In a pan, heat 1/2 tablespoon of oil over medium heat. Saute onion and pepper. Stir in sweet potato and continue to cook until sweet potato pieces are tender, about 4-5 minutes. Add salt, pepper, and cilantro. Remove from heat and set aside.
4. In a separate pan, heat over medium low remaining olive oil. Whisk together eggs and milk, then pour into heated pan. Scramble eggs.
5. Turn off pot of water. Taking one tortilla at a time, dip in hot water for 3-4 seconds. Place on a cutting board and scoop one spoonful of sweet potato filling, egg, and a pinch of cheese on top.
6. Roll tight and place seam side down on a baking sheet covered in parchment paper. Repeat until all the filling is used. Drizzle each piece with oil.
7. Bake for 12-15 minutes until the whole wheat tortilla is a light brown color.

Serves: 1-2

http://naturallyella.com/2011/10/21/sweet-potato-breakfast-taquitos/