There’s something so comforting about a warm, hearty breakfast burrito that fills you up just right. This Sweet Potato Black Bean Breakfast Burritos Recipe combines creamy sweet potatoes with protein-packed black beans and fluffy eggs, making it a perfect way to jump-start your day with flavor and nutrition.
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Why You'll Love This Recipe
When I first made these Sweet Potato Black Bean Breakfast Burritos, I was amazed at how easy they were to throw together for busy mornings. Beyond just convenience, every bite offers a balance of creamy, savory, and mildly spicy flavors that brighten up your breakfast routine without being overly complicated.
- Wholesome Ingredients: Sweet potatoes and black beans bring fiber and protein together in a filling combo.
- Meal Prep Friendly: They freeze beautifully, so you can make a batch and enjoy them all week.
- Customizable: You can easily swap in low carb tortillas or tweak the spice level to suit your taste.
- Comforting & Nutritious: It’s the kind of breakfast that feels indulgent but fuels your whole morning.
Ingredients & Why They Work
Each ingredient in this Sweet Potato Black Bean Breakfast Burritos Recipe plays a starring role. The sweet potatoes add natural sweetness and creaminess, while the black beans amp up the protein and fiber. Eggs provide fluffy, light texture, and the enchilada sauce brings a little kick that ties everything together.
- Whole wheat tortillas: They hold everything together well and have a nice nutty flavor; warming them slightly makes rolling so much easier.
- Sweet potatoes: Microwaving is a time-saver, but oven-roasting gives deeper flavor—try whichever suits your schedule.
- Black beans: Canned and rinsed to save time, they add a creamy earthiness that balances the sweet potatoes.
- Cumin, chili powder, red pepper flakes: Simple spices that bring warmth and subtle heat without overpowering the dish.
- Eggs or egg whites: Scrambled soft and fluffy, they add protein and make the filling more substantial.
- Avocado: Adds creaminess and freshness—don’t skip it!
- Shredded cheese: Melts perfectly into the warm burrito for that irresistible gooey texture.
- Red enchilada sauce: Provides just the right zesty kick and moistens the filling beautifully.
Make It Your Way
I love swapping out the cheese for a dairy-free alternative when friends come over who are sensitive, and honestly, you barely notice. You can also add a handful of fresh spinach or sautéed peppers to sneak in more veggies, which I do when I want an extra boost of nutrients. The beauty of this recipe is how forgiving it is—you can make it your own without fuss.
- Variation: Last weekend, I added some chopped fresh cilantro and a squeeze of lime juice before rolling the burritos—totally brightened the flavors and gave a zip of freshness I’d recommend trying.
- For Vegan Friends: Swap out eggs and cheese for scrambled tofu and vegan cheese to keep things plant-based and still delicious.
- Make It Spicy or Mild: Adjust the chili powder and red pepper flakes to control heat; I usually keep it moderate so everyone can enjoy.
Step-by-Step: How I Make Sweet Potato Black Bean Breakfast Burritos Recipe
Step 1: Cook and Mash Sweet Potatoes
Start by piercing the sweet potatoes with a fork several times—this helps steam escape while cooking. Pop them in the microwave for about 4-6 minutes, depending on size, or bake them at 375°F for around 45 minutes if you have extra time. Once soft, let them cool a bit, then peel off the skins and mash the flesh in a bowl. The natural sweetness is a perfect base layer in your burritos.
Step 2: Prepare Black Bean Mixture
In a large bowl, combine drained black beans with the cumin, chili powder, and optional red pepper flakes. Mix gently so you don’t break up the beans too much. I like to taste this mixture at this stage and add a pinch of salt or extra spices if I feel it needs a little more punch.
Step 3: Scramble Your Eggs
Whisk your eggs or egg whites until smooth. Heat a skillet over medium-low and grease it lightly with cooking spray. Pour in the eggs and let them sit for a minute before stirring gently and folding them over every few minutes. Your goal is fluffy, tender eggs—not rubbery. Once cooked, set aside so you can assemble without rushing.
Step 4: Assemble Burritos
Warm your tortillas for about 10-20 seconds in the microwave—they’ll be more pliable and easier to roll. Spread a layer of mashed sweet potato on each tortilla, then layer on scrambled eggs, diced avocado, black bean mixture, and shredded cheese. Drizzle with about a tablespoon of enchilada sauce each, then season lightly with salt and pepper. Fold the sides in, then roll up tightly to create a neat burrito.
Step 5: Heat and Serve
If you’re eating right away, a quick 5-10 minute warm-up in a 300°F oven makes the cheese melty and the burrito extra cozy. Otherwise, a minute or two in the microwave works too. Serve with sour cream, Greek yogurt, salsa, or your favorite hot sauce. Honestly, dipping is half the fun!
Top Tip
Over many breakfasts making these burritos for my family, I’ve learned a few tricks that saved me time and boosted flavor every time. These tips help avoid the most common pitfalls and keep your burritos from turning soggy or falling apart.
- Warm Your Tortillas: This softens them just enough to wrap around the filling without cracking, making rolling much smoother.
- Don’t Overcook Your Eggs: Keep them soft and fluffy by cooking on medium-low heat and folding gently—a texture like this balances nicely with the hearty sweet potato.
- Mash Sweet Potatoes Well: Smooth mashed sweet potatoes spread easily and help the burrito stick together, so don’t skip the mashing step.
- Use Just Enough Sauce: A little enchilada sauce goes a long way; too much can make the burrito soggy. One tablespoon per burrito usually hits the right spot.
How to Serve Sweet Potato Black Bean Breakfast Burritos Recipe
Garnishes
My favorite garnish is simply a dollop of cool Greek yogurt or sour cream to counter the spice, plus a handful of fresh chopped cilantro for a pop of color and flavor. Sometimes I sprinkle some crumbled queso fresco for a fresh, tangy bite. If you love heat, a few slices of pickled jalapeños do wonders.
Side Dishes
I usually serve these burritos with fresh salsa or pico de gallo on the side and maybe some roasted potatoes or a simple green salad for a balanced meal. When I want to keep things extra simple, sliced fruit like mango or berries pairs beautifully.
Creative Ways to Present
For brunch parties, I line the burritos up on a large platter with little bowls of toppings—guacamole, hot sauce, shredded lettuce, and chopped tomatoes—so everyone can customize their own. It feels festive and welcoming. I also tried cutting them in half diagonally and securing with toothpicks for easy grab-and-go finger food that’s perfect for busy mornings or picnics.
Make Ahead and Storage
Storing Leftovers
After making a batch, I wrap each burrito tightly in foil or plastic wrap and store them in an airtight container in the fridge. They keep well for 3-4 days, which is great for quick breakfasts or lunch on busy days.
Freezing
Freezing these burritos is a game-changer if you like to meal prep. I individually wrap each burrito in foil and pop them in a freezer bag. When I want one, I just take it out the night before to thaw or microwave gently from frozen. The texture holds up surprisingly well!
Reheating
I prefer reheating wrapped burritos in the oven at 300°F for about 10 minutes to keep the tortilla crispy outside and warm fillings inside. If you’re short on time, a quick zap in the microwave works—just cover with a damp paper towel to keep the tortilla from drying out.
Frequently Asked Questions:
You can absolutely make this Sweet Potato Black Bean Breakfast Burritos Recipe vegan by replacing the eggs with scrambled tofu and swapping out the cheese for a vegan alternative. The black beans and sweet potatoes keep the filling hearty and satisfying.
When properly wrapped and stored in an airtight container or freezer bag, these burritos keep their best quality for up to 2 months in the freezer. Beyond that, they’re still safe to eat but flavor and texture might start to decline.
Yes! Using whole eggs adds richness and a fuller flavor. Feel free to use 6 large eggs instead of 8 egg whites to keep the right texture and volume in the filling.
Warming tortillas for 10-20 seconds in the microwave wrapped in a damp paper towel softens them and prevents cracking. Alternatively, you can heat them on a dry skillet for a few seconds each side, which adds a slight toastiness.
Final Thoughts
Honestly, this Sweet Potato Black Bean Breakfast Burritos Recipe has become one of my go-to mornings when I want something filling but still fresh and flavorful. It’s great for family breakfasts, meal prep, or even a lazy weekend brunch. I hope you enjoy making this recipe as much as I enjoy sharing it—here’s to delicious, wholesome mornings ahead!
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Sweet Potato Black Bean Breakfast Burritos Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 6 burritos
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Low Lactose
Description
Delicious and healthy Sweet Potato, Black Bean & Egg White Breakfast Burritos that are protein-packed, freezer-friendly, and perfect for meal prep. These burritos combine creamy mashed sweet potatoes, seasoned black beans, fluffy scrambled egg whites, diced avocado, cheese, and enchilada sauce all wrapped inside warm whole wheat tortillas for a satisfying start to your day.
Ingredients
Main Ingredients
- 6 8-inch whole wheat tortillas (can also use low carb)
- 3 medium sweet potatoes
- 1 (15 ounce) can black beans, rinsed and drained
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- Few dashes of red pepper flakes, if desired
- 6 large eggs or 8 large egg whites
- 1 avocado, diced
- ½ cup shredded Mexican or Colby Jack cheese
- ⅓ cup red enchilada sauce
Instructions
- Cook the sweet potatoes: Pierce sweet potatoes several times with a fork. Microwave on high for 6 minutes or until cooked through, or roast in the oven at 375 degrees Fahrenheit for 45 minutes until fork tender. Once cooked, remove skins and mash the sweet potatoes in a medium bowl; set aside.
- Prepare the black beans: In a large bowl, combine rinsed and drained black beans with cumin, chili powder, and optional red pepper flakes. Stir well and set aside.
- Scramble the eggs: Beat eggs or egg whites in a medium bowl. Spray a skillet with nonstick cooking spray and heat over medium-low. Cook the eggs, folding every few minutes until fluffy and fully cooked. Remove from heat.
- Warm the tortillas: Warm tortillas for 10-20 seconds in the microwave to make them easier to roll.
- Assemble the burritos: Lay out the warm tortillas and evenly spread mashed sweet potato on each. Distribute scrambled eggs, diced avocado, black beans, and shredded cheese on top. Drizzle about 1 tablespoon of enchilada sauce over each and season with salt and pepper if desired. Fold the ends and roll up the burritos tightly.
- Warm before serving: To serve warm, place the burritos on a baking sheet and heat in the oven at 300 degrees Fahrenheit for 5-10 minutes or microwave for 1-2 minutes. Serve with sour cream, Greek yogurt, salsa, or hot sauce as desired.
Notes
- These burritos are freezer-friendly and great for meal prepping—wrap individual burritos tightly in foil or plastic wrap and freeze for up to 2 months. Reheat thoroughly before eating.
- You can substitute low carb tortillas if preferred for a lower carbohydrate option.
- To keep the burritos vegetarian and high protein, use egg whites instead of whole eggs.
- Adjust the spice level by omitting or adding more red pepper flakes.
- For a dairy-free version, omit the shredded cheese or use a plant-based cheese alternative.
Nutrition
- Serving Size: 1 burrito
- Calories: 398 kcal
- Sugar: 5.5 g
- Sodium: 350 mg
- Fat: 13.8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54.3 g
- Fiber: 10.5 g
- Protein: 18.1 g
- Cholesterol: 70 mg
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