Make-Ahead Breakfast Burritos

In a large nonstick skillet, heat the oil over medium heat. Add the turkey, then the paprika, chili powder, cumin and garlic powder, and season with salt and pepper. Cook and stir, breaking up the meat and distributing the spices as you go, until the turkey is cooked through and any liquid is gone, 5 to 6 minutes.  

Add the eggs to the pan. Cook and stir until the eggs are almost set, about 1 minute. Stir in the chilies, then set the pan aside, off the heat, and let the residual heat from the pan finish cooking the eggs.  

Arrange six (roughly 16-inch) pieces of aluminum foil on a large work surface. Center a tortilla on each piece. Divide the beans between the tortillas (about ¼ cup per tortilla), then smear the beans into a roughly 6- by 3-inch strip down the center of each tortilla. Scatter a handful of cheese across the beans on each tortilla, using all of the cheese, then divide the turkey and egg mixture into six portions and arrange a portion down the center of each tortilla over the cheese, leaving a 2-inch border clear on all sides of each tortilla while you work. Season with hot sauce to taste, if using. 

Arrange a tortilla so the filling runs left to right in front of you. Starting with the sides of the tortilla, fold the left and right ends of the tortilla in. Then fold the edge of the tortilla closest to you over the filling and continue rolling until all the filling is sealed inside the tortilla, tucking in any tortilla edges as you go, finishing with the loose edge of the tortilla on the bottom, so the weight of the burrito keeps it closed. Repeat with the remaining burritos. Let the burritos sit for a moment; the heat of the meat mixture should steam the tortillas enough that the burritos will seal themselves shut. Wrap each burrito well in foil. 

If you’re eating the burritos immediately, preheat the oven to 350°F. To refrigerate the burritos overnight, simply put them in the fridge in the foil. To freeze the wrapped burritos, let cool on the counter for 15 minutes. Transfer the burritos to gallon-size zip-top bags and freeze up to 2 months. 

To serve burritos immediately, heat them in their foil in an oven or toaster oven for 5 to 10 minutes, until the cheese is melted, or about 15 minutes if the burritos have been refrigerated overnight. To reheat frozen burritos, thaw them in the refrigerator overnight, then bake them in their foil on a baking sheet in a preheated 350-degree oven or toaster oven for 15 to 20 minutes, or until piping hot inside.