Pin 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.
When I first made these breakfast burritos, they quickly became a weekend staple. The combination of sweet potatoes and savory spices always brings my family to the kitchen for a cozy, delicious start to the day.
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 (optional): 100 g
- Large eggs (optional): 4
- Salsa (optional): for garnish
- Fresh coriander (cilantro) (optional): chopped
- Hot sauce (optional): for garnish
Instructions
- Preheat and prepare:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Roast vegetables:
- Toss sweet potatoes, red onion, and bell pepper with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread evenly on the baking sheet.
- Bake:
- Roast for 20–25 minutes, stirring halfway, until sweet potatoes are tender and slightly caramelized.
- Prepare beans:
- In a skillet over medium heat, add oil and sauté garlic for 1 minute. Add black beans and cook until heated through, about 3 minutes. Season with salt and pepper.
- Scramble eggs (optional):
- If using, scramble eggs in a separate pan.
- 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 cheese, salsa, and coriander as desired.
- Roll up:
- Fold in sides and roll up each tortilla tightly to form a burrito.
- Toast (optional):
- Toast burritos seam‑side down in a skillet for 1–2 minutes for extra crispiness. Serve hot.
Pin The kids love helping roll up their own burrito and picking their favorite toppings. It’s a great way to sneak in extra veggies during breakfast together.
Required Tools
Baking sheet, skillet, mixing bowl, knife and cutting board, spatula
Allergen Information
Contains gluten (tortillas) and dairy (cheese, if used). Contains eggs if added. Use gluten‑free tortillas and plant‑based cheese/eggs for allergy‑friendly options, and always check labels.
Nutritional Information
Per burrito (with cheese & eggs): Calories 435, Total Fat 15 g, Carbohydrates 58 g, Protein 16 g
Pin Try making a double batch and freezing for busy weekday mornings. The vibrant flavors and hearty filling make every bite worth savoring!
Recipe Q&A
- → What spices complement roasted sweet potatoes in this dish?
Ground cumin, smoked paprika, and chili powder create a warm, smoky flavor profile that enhances the natural sweetness of roasted sweet potatoes.
- → How can the black beans be prepared for optimal texture?
Sautéing black beans with minced garlic and a pinch of salt warms them through, maintaining their shape and adding a subtle savory note.
- → What are good optional additions to enhance protein content?
Scrambled eggs and shredded cheddar cheese can be added to increase protein and add creamy richness to the filling.
- → How can I achieve a crispy exterior on these wraps?
After assembling, lightly toasting the wraps seam-side down in a hot skillet for 1-2 minutes yields a crispy, golden finish.
- → Are there ways to make this meal vegan-friendly?
Omit eggs and cheddar cheese, or substitute with plant-based alternatives, while keeping the roasted vegetables and beans intact.
- → Is this meal suitable for meal prep and reheating?
Yes, wrapping burritos tightly in foil and refrigerating for up to 3 days works well. Reheat thoroughly before serving.
