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 burritos for a weekend brunch with friends, and they were a huge hit. The roasted sweet potatoes add a hint of caramelized sweetness and the black beans make each bite filling and delicious.
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
- Eggs (optional): 4 large, for extra protein
- Salsa (optional): as desired
- Fresh coriander (cilantro, optional): chopped
- Hot sauce (optional): as desired
Instructions
- Prep Oven:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Roast Vegetables:
- 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.
- Prep 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.
- 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:
- Fold in the 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 a crispy finish. Serve hot.
Save These breakfast burritos have become a staple for busy mornings in our home. My kids love customizing theirs with extra salsa and cheese, making breakfast a fun and tasty moment together.
Required Tools
Baking sheet, skillet, mixing bowl, knife and cutting board, spatula
Allergen Information
Contains gluten (flour tortillas) and dairy (cheese, if used). Contains eggs if added. Substitute gluten-free tortillas and plant-based cheese/eggs for allergy needs.
Nutritional Information
Calories: 435. Total Fat: 15 g. Carbohydrates: 58 g. Protein: 16 g (values per serving with cheese and eggs)
Save Take these breakfast burritos on the go for a satisfying and nutritious meal any time. They make busy mornings brighter and tastier!
Recipe FAQs
- → Can I make this burrito vegan?
Yes, simply omit the cheese and eggs or replace them with plant-based alternatives for a vegan-friendly version.
- → What spices enhance the flavor of the filling?
Ground cumin, smoked paprika, and chili powder add warm, smoky, and slightly spicy notes that complement the sweet potatoes and black beans.
- → How do I ensure the sweet potatoes roast evenly?
Cut the sweet potatoes into uniform pieces and spread them evenly on the baking sheet, stirring halfway through roasting.
- → Can I prepare this dish ahead of time?
Yes, the filling can be roasted and stored in the fridge for up to three days. Assemble burritos just before serving for best texture.
- → What are good garnishes for extra flavor?
Fresh coriander, salsa, and hot sauce provide brightness and heat, enhancing the overall taste of the burrito.
- → Is it possible to make this gluten-free?
Use gluten-free tortillas and opt for dairy-free cheese or omit cheese to suit dietary needs.