Breakfast Burritos

Preheat the oven to 400 degrees F. Coat a large baking sheet with oil. Arrange the diced potatoes, chopped onion, diced bell pepper, chopped jalapenos, and crumbled sausage in separate sections on the sheet. Drizzle with oil and season the vegetables with salt and pepper. Roast for 30 minutes, then flip the potatoes and roast for another 5 to 10 minutes until everything is tender and golden.

Scatter the baby spinach over the roasted vegetables and return to the oven for 5 minutes until wilted. Remove the sheet pan and mix everything together. Stir in the drained black beans.

Whisk the eggs in a bowl and season with salt and pepper. Heat a large frying pan over medium-high heat with a little oil. Pour in the eggs and let them set for 20 to 30 seconds before stirring in large curds. Remove from heat while the eggs are still slightly wet.

Lay a tortilla on a piece of foil. Place about one-eighth of the vegetable filling down the center. Add a spoonful of salsa, one-eighth of the scrambled eggs, a handful of shredded cheese, and any desired toppings. Fold in the sides and roll tightly from the bottom up. Wrap in the foil. Repeat for all 8 burritos.

To serve immediately, warm the foil-wrapped burritos in a 350 degree F oven for 5 minutes. To freeze, place wrapped burritos in the freezer. Reheat frozen burritos in a 350 degree F oven for 30 to 40 minutes, turning halfway, or unwrap and microwave for about 3 minutes.