Freezer Breakfast Burritos
Roasted Spiced Sweet Potatoes: Preheat the oven to 425°F. Wash and cut 3 small sweet potatoes into 1/2-inch to 1-inch chunks, yielding about 4 cups of potato chunks. In a bowl, toss sweet potato chunks with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon cayenne powder, 1/2 teaspoon cumin powder, and 1/2 teaspoons garlic powder. Transfer to a baking sheet and roast until the pieces are golden brown and tender all the way through, about 20 minutes, tossing the pieces halfway through to cook them evenly. Remove from oven and let cool.
Sweet and Savory Caramelized Onions: Cut two medium yellow onions in half through the root, then cut into thin half-moons. In a large skillet, heat 3 tablespoons olive oil over medium, then add onions. Cook, stirring gently until onions are translucent and tender, but not browning, about 20 minutes. If onions are browning in spots, reduce heat slightly. Add 2 tablespoons of apple cider vinegar, and continue cooking, still stirring every few minutes, about 10 more minutes. Add 1/4 cup water, then cook 10 more minutes. Onions should be golden and tender. Remove from skillet and let cool.
Wilted Spinach: Peel and finely chop 2 cloves of garlic. Heat 1 tablespoon olive oil in a large skillet over medium heat, then add garlic. Sizzle the garlic for about a minute, just until it begins to smell good, then increase to high heat and add 16 ounces of fresh baby spinach, 1/4 teaspoon finely ground black pepper and 1/2 teaspoon of salt. Cook, stirring constantly, until spinach is wilted, then remove from heat and let cool slightly. Transfer to a colander and gently press to release excess liquid. Let cool.