Save to Pinterest 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 during a busy workweek and quickly realized they kept me energized and full right through lunchtime. They are a go-to for weekends or anytime you want to enjoy a nutritious 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: 100 g, optional
- Eggs: 4 large, optional for extra protein
- Salsa: optional garnish
- Fresh coriander (cilantro): chopped, optional garnish
- Hot sauce: optional garnish
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.
- Bake:
- Roast for 20–25 minutes, stirring halfway, until sweet potatoes are tender and slightly caramelized.
- Prepare Beans:
- Meanwhile, 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.
- Scramble Eggs (Optional):
- Scramble eggs in a separate pan if using for extra protein.
- 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.
- Wrap:
- 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 to Pinterest This burrito quickly became a family favorite for weekend brunches. Everyone enjoys customizing their own with extra toppings and it is a great way to get more veggies in at breakfast time.
Required Tools
Baking sheet, skillet, mixing bowl, knife and cutting board, spatula
Allergen Information
Contains gluten (flour tortillas) and dairy (cheese, if used), and eggs if added. Substitute with 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 to Pinterest Enjoy these delicious burritos fresh or make ahead for busy mornings. Breakfast just got a flavorful upgrade!
Recipe Questions & Answers
- → How do I roast the sweet potatoes for best flavor?
Toss diced sweet potatoes with olive oil and spices, then roast at 200°C (400°F) for 20-25 minutes until tender and slightly caramelized, stirring halfway.
- → Can I prepare the filling in advance?
Yes, the roasted vegetables and cooked beans can be made ahead and stored refrigerated for up to three days, making meal prep easy.
- → What spices enhance the flavor in this burrito?
Ground cumin, smoked paprika, chili powder, salt, and pepper create a balanced, smoky, and mildly spicy flavor profile.
- → Are there options to make this dish vegan?
Simply omit the cheese and eggs or replace them with plant-based alternatives to keep it vegan-friendly.
- → How can I add more greens to this meal?
Incorporate fresh spinach or kale either in the roasting process or as a garnish for extra nutrients and color.
- → What’s the best way to warm tortillas without drying?
Warm tortillas quickly in a dry skillet or microwave until soft and pliable to avoid cracking while assembling.