Sweet Potato & Black Bean Breakfast Burritos
“Hearty, satisfying & freezer-friendly – your new go-to breakfast!”
Ingredients
- 2 medium sweet potatoes, cubed
- 1 can (15 oz) black beans, drained
- 4 large eggs, scrambled
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/4 cup fresh cilantro, chopped
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- Salt and pepper to taste
- Salsa for serving
- Sour cream for serving
- Hot sauce (optional)
Instructions
- Roast the sweet potatoes: Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
- Season the black beans: In a pan, heat remaining oil over medium heat. Add onions and bell peppers, cook for 3 minutes until softened. Add black beans, cumin, paprika, garlic powder, and a splash of water. Simmer for 5 minutes.
- Scramble the eggs: In a non-stick pan over medium-low heat, scramble the eggs until just set but still moist. Season with salt and pepper.
- Warm the tortillas: Wrap tortillas in a damp paper towel and microwave for 20-30 seconds until warm and pliable.
- Assemble the burritos: On each tortilla, layer scrambled eggs, roasted sweet potatoes, seasoned black beans, cheese, and cilantro. Fold in the sides and roll up tightly.
- Serve or store: Serve immediately with salsa and sour cream. To freeze, wrap in foil and store in a freezer bag for up to 2 months. Reheat from frozen in the oven or microwave.
Pro Tips for Perfect Burritos
- Make sure tortillas are warm – cold tortillas crack and break
- Don’t overfill – leave room at the edges for folding
- Press the burrito seam-side down in the pan for a few seconds to seal
- Let burritos cool completely before freezing to prevent ice crystals
- Double-wrap in foil then plastic wrap for best freezer storage
Delicious Variations
- Greener Version: Add spinach or kale to the eggs for extra nutrition
- Spicy Kick: Add jalapeños, pepper jack cheese, and extra hot sauce
- Protein Boost: Add crispy bacon, chorizo, or shredded chicken
- Veggie Deluxe: Add roasted mushrooms, zucchini, and avocado
- Breakfast Potatoes: Replace sweet potato with hash browns for a classic twist
Serving & Storage
Fresh Serving: Serve immediately with warm salsa, sour cream, and hot sauce on the side.
Freezer Method: Wrap each burrito in foil, then place in a freezer bag. Label with the date. Freeze for up to 2 months.
Reheating: From frozen: remove foil, wrap in paper towel, microwave 2-3 minutes. From thawed: microwave 1-2 minutes.
Meal Prep: Make a batch on Sunday, grab one each morning, and enjoy a stress-free breakfast all week!