Description
A delicious and nutritious breakfast option, these Sweet Potato Breakfast Burritos are packed with flavor and healthy ingredients, perfect for busy mornings or weekend brunches.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 large eggs
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or your choice)
- 4 large tortillas
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes, or until tender.
- While the sweet potatoes are roasting, crack the eggs into a bowl and whisk them together. In a non-stick skillet, scramble the eggs over medium heat until fully cooked. Set aside.
- Once the sweet potatoes are done, mix them with the black beans and scrambled eggs in a large bowl. Stir in half of the shredded cheese for added creaminess.
- Lay a tortilla flat and spoon a generous amount of the sweet potato mixture onto the center. Sprinkle with the remaining cheese, then fold in the sides and roll it up tightly. Repeat with the remaining tortillas.
Notes
- For a vegan option, replace eggs with scrambled tofu.
- Use gluten-free tortillas if you’re avoiding gluten.
- Swap black beans for pinto beans or chickpeas for a different flavor.
- Add spices like chili powder or garlic powder for extra kick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking and Scrambling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 200mg
Keywords: Sweet Potato, Breakfast, Burritos, Healthy, Vegetarian