Name: Sweet Potato Black Bean Breakfast Burritos Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Mexican-inspired
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; 1/2 teaspoon cumin; 1/4 teaspoon chili powder; Few dashes of red pepper flakes, if desired; 6 large eggs or 8 large egg whites; 1 avocado, diced; 1/2 cup shredded Mexican or Colby Jack cheese; 1/3 cup red enchilada sauce

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.

Two halves of a whole wheat tortilla wrap are placed side by side on a white plate with a subtle decorative edge. Each wrap half reveals layers inside: a soft tan-brown tortilla outer shell, an inner layer of black beans, chunks of green avocado, and an orange sauce or spread. The filling looks moist and colorful, with the bright green avocado pieces contrasting against the darker beans and orange layer inside the wrap. The plate sits on a white marbled surface with a slight pattern visible underneath the plate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sweet Potato Black Bean Breakfast Burritos Recipe
Top Tip
How to Serve Sweet Potato Black Bean Breakfast Burritos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Potato Black Bean Breakfast Burritos Recipe

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.

Flat lay of three medium sweet potatoes, a few whole black beans scattered on a white ceramic plate, six large whole eggs with clean shells arranged neatly, a diced ripe avocado in a small white ceramic bowl, a small white ceramic bowl filled with shredded Mexican cheese, a small white ceramic bowl containing red enchilada sauce, a small white ceramic bowl with ground cumin and chili powder powders side by side, six whole 8-inch whole wheat tortillas stacked evenly on a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

Two pieces of a wrap are placed on a white plate with a white marbled background. Each wrap has three visible layers: the outer layer is a light brown, soft tortilla; inside, there is a layer of bright orange sauce or spread; the innermost layer shows a mix of black beans and chunks of fresh green avocado, along with small pieces of light-colored tofu or another soft filling mixed with the beans. The wraps are cut in half to show the colorful filling inside. Photo taken with an iphone --ar 2:3 --v 7

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:

Can I make these burritos vegan?

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.

How long do these burritos last in the freezer?

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.

Can I use regular eggs instead of egg whites?

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.

What’s the best way to warm tortillas for rolling?

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!