Sweet Potato Black Bean Breakfast Burritos

These vibrant and nourishing Sweet Potato Black Bean Breakfast Burritos bring together the wholesome flavors of the American Southwest with a healthy breakfast twist. Born from the fusion of traditional Mexican breakfast burritos and modern plant-forward cooking, these colorful wraps are perfect for busy mornings, meal prep enthusiasts, and anyone looking for a protein-rich start to their day.

Ingredients

For 4 servings:

Main Ingredients

  • 2 medium sweet potatoes (500g/1.1 lbs), cubed
  • 2 cans black beans (400g/15 oz each), drained and rinsed
  • 8 large eggs or 500g (18 oz) firm tofu for vegan version
  • 4 large tortillas (10-inch/25cm diameter)

Seasonings

  • 2 tablespoons (30ml) olive oil
  • 2 teaspoons (10g) ground cumin
  • 1 teaspoon (5g) chili powder
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) smoked paprika
  • Salt and black pepper to taste

Toppings

  • 2 ripe avocados, diced
  • 1 cup (240ml) fresh salsa
  • Fresh cilantro/coriander
  • Hot sauce (optional)

Instructions

Step 1: Prepare Sweet Potatoes

  1. Preheat oven to 425°F/220°C
  2. Toss sweet potato cubes with 1 tablespoon olive oil and half the seasonings
  3. Roast for 25-30 minutes, stirring halfway, until tender and slightly crispy

Step 2: Prepare Beans

  1. Heat remaining oil in a large skillet over medium heat
  2. Add black beans and remaining seasonings
  3. Cook for 5-7 minutes, stirring occasionally
  4. Slightly mash some beans for better texture

Step 3: Prepare Protein

For Eggs:

  1. Whisk eggs with salt and pepper
  2. Scramble in a non-stick pan until just set

For Tofu:

  1. Crumble tofu into small pieces
  2. Sauté with turmeric and black salt for eggy flavor
  3. Cook until slightly golden, about 7-8 minutes

Step 4: Assembly

  1. Warm tortillas slightly
  2. Layer eggs/tofu, sweet potatoes, and black beans
  3. Add diced avocado and salsa
  4. Sprinkle with fresh cilantro
  5. Roll tightly, tucking in sides
  6. Optional: Grill seam-side down for 2-3 minutes

Nutritional Information

Per burrito (with eggs):

  • Calories: 580
  • Protein: 24g
  • Carbohydrates: 68g
  • Fiber: 15g
  • Fat: 26g
  • Iron: 4mg
  • Vitamin A: 12000IU

Total Time:

  • Prep: 15 minutes
  • Cook: 35 minutes
  • Total: 50 minutes

Pro Tips and Tricks

  1. Roast extra sweet potatoes with different seasonings for meal prep
  2. Mash some black beans for better burrito cohesion
  3. Warm tortillas before filling to prevent cracking
  4. Let ingredients cool slightly before assembly to prevent soggy tortillas
  5. Use parchment paper for easier rolling and storage

Variations and Substitutions

  1. Tortilla Options:
  • Whole wheat tortillas
  • Gluten-free wraps
  • Spinach tortillas
  • Low-carb alternatives
  1. Protein Alternatives:
  • Tempeh scramble
  • Chickpeas
  • Quinoa
  • Plant-based scrambled egg alternatives
  1. Additional Add-ins:
  • Sautéed bell peppers
  • Caramelized onions
  • Vegan cheese
  • Pickled jalapeños

Frequently Asked Questions

Can I freeze these burritos?

Yes! Wrap individually in parchment paper, then foil. Freeze for up to 3 months. Reheat in microwave for 2-3 minutes or oven at 350°F/175°C for 20 minutes.

How do I prevent my burritos from getting soggy?

Let all fillings cool completely before assembly and avoid excess liquid from salsa or other wet ingredients.

Can I make these keto-friendly?

Replace tortillas with egg wraps or large lettuce leaves, and reduce sweet potato quantity or substitute with cauliflower.

What’s the best way to reheat them?

For best texture, reheat in a dry skillet over medium heat for 2-3 minutes per side, or in an air fryer at 350°F/175°C for 5-7 minutes.

Storage and Make-Ahead Tips

Immediate Storage

  • Store assembled burritos in an airtight container for up to 3 days
  • Keep components separate for up to 5 days
  • Store avocado with lime juice to prevent browning

Freezer Instructions

  1. Cool all ingredients completely
  2. Assemble burritos without avocado and fresh salsa
  3. Wrap individually in parchment paper, then foil
  4. Label with date and contents
  5. Freeze for up to 3 months

Meal Prep Suggestions

  1. Roast sweet potatoes and prepare beans on Sunday
  2. Pre-portion ingredients in containers
  3. Make egg/tofu scramble fresh when possible
  4. Prep multiple batches of seasonings in advance

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