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
Scale
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
- 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
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
