Sweet Potato & Black Bean Breakfast Burritos: A Healthy and Hearty Start

Breakfast burritos are the perfect way to start the day. They’re filling, flavorful, and easy to grab when you’re in a rush. This version, packed with roasted sweet potatoes, black beans, eggs, and a little spice, is not just delicious—it’s also healthy and full of good stuff to keep you going.

What I love most about these burritos is that you can make a big batch, freeze them, and have breakfast ready in minutes. Let’s break it down step by step so you can whip up your own!

Ingredients You’ll Need

For the filling:

• 1 large sweet potato, peeled and diced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cumin
• ½ teaspoon chili powder (optional, for a little heat)
• ½ cup black beans (canned, drained, and rinsed)
• 4 large eggs
• ¼ cup milk (or water)
• 2 tablespoons butter or oil (for cooking eggs)
• ¼ cup shredded cheese (cheddar, Monterey Jack, or your favorite)
• ¼ cup salsa
• ¼ cup chopped cilantro (optional)

For assembling:

• 4 large flour tortillas
• ½ avocado, sliced (optional)
• Hot sauce (if you like a little extra kick)

Step 1: Roast the Sweet Potatoes

Sweet potatoes add natural sweetness and a hearty texture to the burritos. Roasting them brings out even more flavor.

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the diced sweet potatoes with olive oil, salt, pepper, cumin, and chili powder.
3. Spread them out on a baking sheet in a single layer.
4. Roast for 20–25 minutes, stirring halfway, until they’re tender and slightly crispy on the edges.

Step 2: Cook the Eggs

Scrambled eggs make the burrito creamy and satisfying.

1. In a bowl, whisk the eggs with the milk and a pinch of salt.
2. Heat a pan over medium-low heat and add butter or oil.
3. Pour in the eggs and cook, stirring gently, until they’re soft and fluffy. Don’t overcook them—you want them slightly creamy.

Step 3: Heat the Black Beans

Black beans add protein and texture to the burrito.

1. In a small pan, heat the black beans over low heat for 3–5 minutes. You don’t need to cook them, just warm them up.
2. If you like extra flavor, stir in a pinch of cumin and a splash of lime juice.

Step 4: Assemble the Burritos

Now comes the fun part—putting everything together!

1. Warm up the tortillas for a few seconds in a dry pan or microwave to make them easier to roll.
2. Lay out each tortilla and divide the fillings evenly:
   • A scoop of roasted sweet potatoes
   • A spoonful of black beans
   • Scrambled eggs
   • Shredded cheese
   • A drizzle of salsa
   • A sprinkle of cilantro (if using)
   • A few slices of avocado (if using)
3. Fold in the sides, then roll the burrito tightly from the bottom up.

Step 5: Toast (Optional but Recommended!)

To get a nice crispy outside, heat a pan over medium heat and toast the burritos for 1–2 minutes per side. This helps seal them and adds extra texture.

Step 6: Serve or Store for Later

You can eat your burrito right away or wrap it up for later. If you’re making extra for meal prep:

• Fridge: Wrap in foil and store for up to 3 days.
• Freezer: Wrap tightly in foil or plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months.

To reheat, just microwave for 1–2 minutes (or longer if frozen) or warm in a pan for a crispy finish.

A Few Extra Tips

• Want it spicier? Add jalapeños or hot sauce.
• Prefer a vegan version? Skip the eggs and cheese, and add extra beans or tofu scramble.
• Making a big batch? Double the recipe and stock up your freezer!

These sweet potato and black bean breakfast burritos are hearty, healthy, and super satisfying. Try them out and let me know how they turn out!