1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sweet potato and cook, stirring occasionally, until beginning to brown, about 5 to 6 minutes. Add 2 tablespoons water, cover, and cook until tender, about 2 minutes.

2. Add chopped onion, poblano pepper, and 1/4 teaspoon each of salt and pepper. Cover and cook, stirring occasionally, until vegetables are tender, about 3 to 4 minutes. Stir in chili powder and cook until fragrant, about 1 minute. Add black beans, stir, and remove from heat.

3. In a bowl, beat eggs with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add eggs and cook, stirring gently with a spatula, until softly scrambled, about 2 to 3 minutes.

4. Divide sweet potato mixture, scrambled eggs, cheese, and kale evenly among tortillas.

5. Fold in the sides of each tortilla, then roll tightly from the bottom to form burritos.

6. Wrap each burrito tightly in plastic wrap or foil and place in a freezer-safe bag. Freeze for up to 2 months.

7. To reheat, remove wrapping, wrap burrito in a damp paper towel, and microwave for about 3 minutes until heated through.

8. For a crisp exterior, heat a skillet over medium heat and cook burrito for 1 to 2 minutes per side until golden and crispy.