Spinach and Black Bean Breakfast Burritos

1. 1
   Whisk the **eggs** in a large bowl with salt, pepper, and **cumin** until fully combined.
2. 2
   Sauté the **spinach** in a large non-stick skillet over medium heat until wilted, then remove from the pan.
3. 3
   Scramble the eggs in the same skillet over medium-low heat until soft curds form, being careful not to overcook them.
4. 4
   Lay out the **tortillas** and divide the eggs, **black beans**, spinach, and **cheddar cheese** among them.
5. 5
   Fold in the sides of each tortilla and roll tightly to secure the filling inside.
6. 6
   Wrap each burrito individually in foil or plastic wrap for storage.
7. 7
   Heat the **olive oil** in a large pot over medium heat and sauté the **onion** until translucent, about 5 minutes.⏱ 5 min
8. 8
   Add the **garlic** and cook for one minute until fragrant, then stir in the cubed **sweet potatoes**.
9. 9
   Pour in the **vegetable broth** and the dried **lentils**, ensuring everything is submerged.
10. 10
    Bring the mixture to a boil, then reduce heat to low and cover the pot.
11. 11
    Simmer for 30-40 minutes until the lentils are tender and the sweet potatoes are soft enough to mash with a fork.⏱ 40 min
12. 12
    Season with salt and pepper to taste before portioning into meal prep containers.