Save 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 breakfast burritos for a weekend brunch and was amazed by how satisfying they tasted. The sweet potatoes paired so well with black beans, and even non-vegetarians loved them!
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)
- Cheddar cheese: 100 g shredded (optional)
- Eggs: 4 large (optional, for extra protein)
- Salsa: optional
- Fresh coriander (cilantro): chopped, optional
- Hot sauce: optional
Instructions
- Roast Vegetables:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. 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 and roast for 20–25 minutes, stirring once, until sweet potatoes are tender and caramelized.
- Heat Black Beans:
- In a skillet over medium heat, add a splash of oil and sauté garlic for 1 minute. Add black beans and cook until heated through, about 3 minutes. Season with a pinch of salt and pepper.
- Prepare 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.
- Fold & Serve:
- Fold in the sides and roll up each tortilla tightly to form a burrito.
- Toast Burritos (Optional):
- Toast burritos seam-side down in a skillet for 1–2 minutes for a crispy finish. Serve hot.
Save My family always requests these when we do brunch at home. It has become a routine to make an extra batch for grab-and-go breakfasts during the week.
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. Substitute gluten-free tortillas and plant-based cheese/eggs for allergy-friendly options. Always check product labels for potential allergens.
Nutritional Information
Calories: 435, Total Fat: 15 g, Carbohydrates: 58 g, Protein: 16 g (per serving, with cheese and eggs)
Save This burrito is sure to brighten your morning and keep you full all day. Customize with your favorite toppings for even more flavor.
Recipe Questions & Answers
- → Can I make this dish vegan?
Yes, omit the cheese and eggs or substitute with plant-based alternatives for a vegan-friendly option.
- → How do I store leftovers?
Wrap tightly in foil or an airtight container and refrigerate for up to 3 days. Reheat before serving.
- → What spices enhance the flavor?
Ground cumin, smoked paprika, and chili powder create a smoky, mildly spicy profile that complements the sweet potatoes and beans.
- → Can I add extra greens?
Yes, incorporating spinach or kale during roasting adds nutrients and color.
- → Is it possible to make this gluten-free?
Substitute the flour tortillas with gluten-free wraps to accommodate gluten intolerance.
- → What toppings pair well with this burrito?
Fresh salsa, cilantro, and hot sauce add brightness and a spicy kick to balance the filling.