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On-The-Go Burrito Ready in 30 min · Yield 2 people
Cooking your bacon and sweet potatoes in the oven at the same time saves you a ton of stovetop real estate, and the roasted potato cubes stay creamy inside while getting properly tender. Make sure that bacon gets fully crisp before you chop it, since it's basically your structural ingredient here and will soften when the burrito heats up.
On-The-Go Burrito Print / PDF Cook mode
Yield: 2 people Prep: 10 min Cook: 20 min Total: 30 min
Skills you’ll practice: Dicing & Mincing ,Roasting ,Sautéing ,Seasoning & Balance
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Ingredients Dipping Sauces (Optional)
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1 Preheat your oven to 400 degrees F. 2 Line a rimmed baking sheet with foil. 3 Place bacon on the covered sheet, and bake for 15-20 minutes. ( Flipping the strips halfway through the cooking time) Make sure the bacon is crisp, this makes the difference. Set bacon aside. 4 Peel and dice your sweet potato into tiny cubes. See video for a visual. Toss in olive oil and sprinkle with salt and pepper. Bake in the 400 degree oven for 20 minutes or until roasted and soft. ( You can have your bacon and the sweet potatoes in the oven at the same time, to make it faster) 5 Prepare your scrambled eggs using the tips and recipe below: 6 Prepare the peppers, by cutting the tops off and removing the seeds. Cut into small pieces and sautee in a skillet with olive oil for 3-4 minutes. (Just to soften them a bit) 7 Prepare the ranch dip: In a blender, mix the sour cream, ranch mix, jalepenos, salt, and pepper. Blend until smooth. Set aside. 8 Build your burrito. On the large tortilla, place half of the srambled eggs. 9 Add the sweet potato cubes, 2 bacon strips, sweet peppers. 10 Sprinke with shredded cheese, and microwave for 30 seconds. 11 Fold your burrito ( see video for how) and wrap in foil. You can eat the burritos, or freeze the burrito for later. (last about 1 week.) Once you remove from freezer, take off the foil and wrap in a paper towel. Microwave for 3 minutes. Your turn
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