Save A hearty flavorful vegetarian breakfast burrito packed with roasted sweet potatoes black beans and simple budgetfriendly ingredients. Perfect for meal prep or a satisfying start to the day.
I first made these burritos for a busy workweek and loved having a hearty breakfast ready to grab every morning. They quickly became a favorite thanks to the delicious TexMex flavors and how simple they are to make.
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 & black pepper: to taste
- Flour tortillas: 4 large (25 cm 10inch)
- Shredded cheddar cheese: 100 g optional
- Eggs: 4 large optional for extra protein
- Salsa: optional
- Fresh coriander (cilantro): chopped optional
- Hot sauce: optional
Instructions
- Prepare 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.
- Roast vegetables:
- Roast for 2025 minutes stirring halfway until sweet potatoes are tender and slightly caramelized.
- Cook black 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.
- 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.
- Roll & serve:
- Fold in the sides and roll up each tortilla tightly to form a burrito. Toast burritos seamside down in a skillet for 12 minutes for a crispy finish if desired. Serve hot.
Save My family always looks forward to weekends when I make these burritos fresh for breakfast. They love customizing their burritos with salsa hot sauce and plenty of cilantro.
Required Tools
Baking sheet skillet mixing bowl knife and cutting board spatula
Allergen Information
Contains gluten (flour tortillas) and dairy (cheese if used) as well as eggs if added. Consider glutenfree tortillas and plantbased cheese or eggs for allergyfriendly 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 the perfect way to start your day or fuel up for busy mornings. Enjoy them fresh or prep ahead for easy breakfasts all week.
Recipe FAQs
- → How do I roast the sweet potatoes evenly?
Cut sweet potatoes into uniform cubes and toss with oil and spices before spreading them in a single layer on a lined baking sheet. Stir halfway through roasting to ensure even caramelization.
- → Can I make this dish vegan?
Yes, simply omit the cheese and eggs or replace them with plant-based alternatives for a vegan-friendly version without sacrificing flavor.
- → What spices enhance the black beans and vegetables?
Ground cumin, smoked paprika, chili powder, and a pinch of salt and pepper add warmth and depth to the beans and roasted veggies.
- → Is it best to toast the burrito after assembling?
Toasting burritos seam-side down in a skillet for 1–2 minutes creates a crispy exterior that enhances texture and flavor.
- → How can I store leftovers safely?
Wrap burritos tightly in foil and refrigerate for up to three days. Reheat thoroughly before serving to maintain freshness.