Heat olive oil in a medium skillet over medium heat.

Add diced sweet potato, chopped onion, and chopped bell pepper to the skillet.

Saute the vegetables for about 8 minutes, stirring occasionally, until the sweet potato is tender and the onions are translucent.

Add chopped spinach and chili powder to the skillet.

Saute for another 2 minutes.

Increase the heat to medium-high.

Add the beaten eggs and egg whites to the skillet.

Cook for about 3 minutes, stirring frequently, until the eggs are cooked through.

Turn off the heat and let the mixture cool for about 10 minutes.

Tear off four 16-inch rectangles of foil.

Place one tortilla on top of each foil rectangle.

Divide the egg and vegetable mixture evenly among the tortillas.

Sprinkle shredded cheddar cheese evenly over the filling in each tortilla.

Fold the edges of each tortilla in towards the center.

Roll the tortilla forward tightly to wrap the burrito.

Wrap each burrito tightly in foil.

Place the wrapped burritos in a zip-top freezer bag and freeze for up to 3 months (optional).

To serve, preheat the oven to 400°F (200°C).

Place a wrapped burrito on a baking sheet and bake for 35 minutes.

Use tongs to transfer the wrapped burrito to a paper bag for on-the-go eating.

If reheating in the microwave, remove the foil first.