Dice the sweet potatoes and pour into a large pot of water. Boil until the sweet potatoes are soft enough to split with a fork. Strain and melt butter in the empty pot. Add the sweet potatoes back to the pot and mash them up.
Cook the rice as you normally would; heat the water to a boil, then add the rice to the water and stir, reduce heat to low and cover. Leave it simmering on low for 15-20 minutes, then set it aside.
Heat a medium saute pan to medium heat and then add oil to the pan. Chop up the onions and green peppers, then mince the garlic using a garlic press, or chop it finely. Cook the onions, garlic and green peppers til the onions are translucent, or about 5 minutes.
Drain a 52 oz can of black beans and cook in spices. After it's heated through set it aside. Chop up the bacon and cook it til it's done. Drain on paper towels. Scramble 24 eggs and add in 2 tablespoons of sriracha, or more to taste.
Combine everything in a very large bowl, mashing the beans as you mix. Dump about half a cup of the mix into each tortilla and fold each burrito. You can wrap each in tinfoil and place them in freezer bags to reheat later.
