Save to Pinterest A hearty flavorful vegetarian breakfast burrito packed with roasted sweet potatoes black beans and simple budget-friendly ingredients. Perfect for meal prep or a satisfying start to the day.
I first made these burritos to bring a vibrant twist to breakfast. The mix of sweet potatoes and black beans quickly became a favorite for its balance of taste and nutrition.
Ingredients
- Sweet potatoes: 2 medium peeled and diced (about 400 g)
- Red onion: 1 small diced
- Red bell pepper: 1 diced
- Garlic: 2 cloves minced
- Black beans: 1 can (400 g) drained and rinsed
- Olive oil: 2 tbsp
- Ground cumin: 1 tsp
- Smoked paprika: 1 tsp
- Chili powder: 1/2 tsp
- Salt and black pepper: to taste
- Flour tortillas: 4 large (25 cm / 10-inch)
- Shredded cheddar cheese: 100 g optional
- Eggs: 4 large optional for extra protein
- Salsa: optional
- Fresh coriander (cilantro): chopped optional
- Hot sauce: optional
Instructions
- Preheat Oven:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Roast Vegetables:
- Toss diced sweet potatoes red onion and bell pepper with olive oil cumin smoked paprika chili powder salt and pepper. Spread evenly on the baking sheet.
- Cook Vegetables:
- Roast for 20–25 minutes stirring halfway until sweet potatoes are tender and slightly caramelized.
- Prepare Beans:
- In a skillet over medium heat add a splash of oil and saute garlic for 1 minute. Add black beans and cook until heated through about 3 minutes. Season with a pinch of salt and pepper.
- Scramble Eggs (optional):
- Scramble eggs in a separate pan if using.
- Warm Tortillas:
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble Burritos:
- Divide roasted vegetables black beans (and scrambled eggs if using) among tortillas. Top with shredded cheddar cheese salsa and coriander if desired.
- Wrap:
- Fold in the sides and roll up each tortilla tightly to form a burrito.
- Crispy Finish (optional):
- Toast burritos seam-side down in a skillet for 1–2 minutes for a crispy finish. Serve hot.
Save to Pinterest Last weekend my family enjoyed these burritos together before heading out for a hike. It was a warm and energizing way to start our morning.
Required Tools
Baking sheet skillet mixing bowl knife and cutting board spatula
Notes
Add spinach or kale for more greens. Wrap tightly in foil and refrigerate for up to 3 days then reheat. Pair with light tomato salsa or avocado for freshness.
Nutritional Information
Calories: 435 Total Fat: 15 g Carbohydrates: 58 g Protein: 16 g (per serving with cheese and eggs)
Save to Pinterest Enjoy these burritos fresh for breakfast or pack them for a quick energizing lunch. Their flavor and texture really shine when reheated in a skillet.
Common Recipe Questions
- → What type of sweet potatoes work best?
Medium-sized sweet potatoes with firm flesh roast evenly, providing a tender yet slightly caramelized texture perfect for wrapping.
- → Can I make this burrito vegan-friendly?
Yes, simply omit the eggs and cheddar cheese or substitute with plant-based alternatives for a fully vegan option.
- → How do I keep the tortilla pliable for wrapping?
Warm tortillas briefly in a dry skillet or microwave to soften them and prevent cracking when rolling.
- → What spices complement the sweet potatoes and beans?
A blend of cumin, smoked paprika, chili powder, salt, and pepper brings warmth and a mild smoky flavor that enhances the natural sweetness of the potatoes.
- → Is it possible to prepare this in advance?
Yes, you can roast the vegetables and cook the beans ahead of time, then assemble and wrap the burritos when ready to eat for easy meal prep.
- → How can I add extra greens to the filling?
Incorporate spinach or kale during the roasting step or add fresh greens as a topping for added texture and nutrients.