Go Back
- Sweet potatoes - Eggs - Black beans - Tortillas - Cheese options - Avocado slices - Salsa for serving - Olive oil - Spices (smoked paprika, salt, pepper) For these sweet potato breakfast burritos, you need a few key ingredients. Sweet potatoes are the star of the show. Their natural sweetness pairs well with savory flavors. I like to use medium sweet potatoes, about two should be enough. Next, you’ll need eggs. They add protein and fluffiness. I recommend using large eggs to get the best texture. Black beans are a great addition too. They provide fiber and a hearty feel. Don’t forget the tortillas! I prefer whole wheat for a wholesome bite. You can also customize your burritos. Cheese adds creaminess; cheddar or pepper jack works great. For a fresh twist, add avocado slices. You can serve with salsa for an extra kick. Now, let’s talk about seasonings. Olive oil helps roast the sweet potatoes beautifully. I add smoked paprika for depth and a pinch of salt and pepper for flavor. You can find the full recipe at the end to help you gather everything you need. - Preheat the oven: Start by preheating your oven to 400°F (200°C). This makes sure it's hot for roasting. - Roast the sweet potatoes: In a large bowl, mix the diced sweet potatoes with olive oil, salt, pepper, and smoked paprika. Toss well to coat. Spread the sweet potatoes on a baking sheet in one layer. Roast them for 25-30 minutes. Flip them halfway to ensure even cooking. They should be tender and caramelized. - Scramble the eggs: While the sweet potatoes roast, crack the eggs into a bowl. Whisk in the milk, salt, and pepper. Heat a non-stick skillet over medium heat. Pour in the egg mix. Cook gently, stirring often, until the eggs are fluffy. - Warm the tortillas: Next, warm your tortillas. Heat a dry skillet on low and place the tortillas inside. Heat for about 30 seconds on each side. You can also wrap them in a damp paper towel and microwave for 20-30 seconds until soft. - Layering ingredients: Take a warm tortilla and layer it with roasted sweet potatoes, scrambled eggs, black beans, and a sprinkle of cheese. Add a few avocado slices on top for creaminess. - Wrapping technique: To wrap the burrito, fold in the sides of the tortilla first, then roll it up tightly from the bottom to the top. This keeps all the tasty fillings inside. Enjoy creating this dish! You can find the Full Recipe for more details. To achieve perfectly roasted sweet potatoes, start by cutting them into even cubes. This helps them roast evenly. Toss them with olive oil, salt, pepper, and smoked paprika in a bowl. Spread them on a baking sheet. Roast at 400°F for 25-30 minutes. Flip them halfway through to get that nice caramelized look. When scrambling eggs, whisk them with milk for fluffiness. Heat a non-stick skillet over medium heat. Pour in your egg mix and stir gently. Cook until they are soft and fluffy. Remove them from the heat when they are just set. This keeps them creamy! The best method for wrapping burritos is to fold the sides in first. Then, roll from the bottom up tightly. This keeps all the filling inside. Make sure to not overfill. It helps prevent spills. To avoid spills when wrapping, use a large tortilla. Ensure it is warm and pliable. This makes wrapping easier. If it feels stiff, warm it in a skillet or microwave before filling. Garnishing with cilantro adds color and flavor. Sprinkle chopped cilantro on top of each burrito for a fresh touch. It makes the dish pop visually! For serving ideas, pair your burritos with salsa. A side of fresh salsa adds a nice kick. It also complements the sweetness of the potatoes. Enjoy with your favorite drink for a full meal experience. {{image_4}} You can change the beans in your burritos. Use pinto beans or lentils for variety. If you want to add protein, try chicken or turkey. You can even use tofu for a plant-based option. Different veggies can also change the taste. Spinach, bell peppers, or zucchini work well. Just chop them and add them to the mix. If you need gluten-free options, use corn tortillas. They taste great and hold the filling well. You can also make vegan burritos. Replace eggs with scrambled tofu and use plant-based cheese. This way, everyone can enjoy these tasty burritos. Want more flavor? Add spices like cumin or chili powder. They bring warmth and depth. You can also try hot sauce or salsa verde. Drizzle some on top before serving. This adds a kick and makes each bite exciting. To keep your Sweet Potato Breakfast Burritos fresh, follow these tips: - Refrigeration tips: Place any leftover burritos in an airtight container. They will stay good for about 3-4 days in the fridge. Make sure to let them cool down before sealing the container. - Freezing for longer storage: For longer storage, wrap each burrito tightly in plastic wrap. Then, place them in a freezer bag. They can last up to 3 months in the freezer. Just remember to label the bag with the date. When it's time to enjoy your leftovers, use these methods: - Best methods to reheat the burritos: The microwave is quick and easy. Heat each burrito for about 1-2 minutes. Alternatively, you can reheat them in a skillet over medium heat. This will give them a crispy outside. - Keeping the texture intact: If using a microwave, cover the burrito with a damp paper towel. This helps keep the tortilla soft and prevents it from drying out. Get creative with your leftover burritos: - Creative ways to enjoy leftover burritos: You can slice them into bite-sized pieces and serve them as a fun appetizer. Another idea is to chop them up and mix them into a breakfast hash with eggs and veggies. - Ideas for side dishes to complement: Pair your burritos with a simple salad or fresh fruit. A side of yogurt or sour cream can add creaminess, too. Enjoy them with a refreshing drink like iced tea or lemonade. You can prepare these burritos in advance. Start by roasting the sweet potatoes. Once cooked, let them cool. Next, scramble the eggs and mix in the beans and cheese. - Storage: Wrap each burrito tightly in foil or plastic wrap. - Refrigerate: Store in the fridge for up to three days. - Freezing: For longer storage, freeze the wrapped burritos. They can last up to three months. When ready to eat, just reheat in the microwave or oven. This makes breakfast easy on busy mornings. Yes! Feel free to get creative with the veggies. You can swap sweet potatoes for: - Bell peppers - Spinach - Zucchini - Mushrooms These options add flavor and nutrition. Just chop and sauté them before adding to your burrito. These burritos pair well with many sides. Consider serving with: - Fresh fruit (like berries or melon) - A green salad with light dressing - Yogurt for a creamy side - Smoothies for a refreshing drink Each option adds a nice touch to your meal. Enjoy experimenting with what you like! This blog covered how to make Sweet Potato Breakfast Burritos. We explored key ingredients, step-by-step instructions, and helpful tips. I shared ideas for variations and storage tips, too. Incorporating sweet potatoes and black beans makes these burritos tasty and filling. You can easily adjust the recipe to fit your diet and spice preference. Enjoy making these burritos at home, and use your favorite flavors to make them unique!

Sweet Potato Breakfast Burritos

Start your day off right with these delicious Sweet Potato Breakfast Burritos! Packed with roasted sweet potatoes, fluffy scrambled eggs, black beans, and creamy avocado, they are a nutritious and satisfying breakfast option. This easy recipe combines flavorful ingredients, making it perfect for busy mornings. Click through to discover how to make these burritos that are not only tasty but also a hit with family and friends!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

Salt and freshly ground black pepper to taste

1 teaspoon smoked paprika

4 large eggs

¼ cup milk (or plant-based milk alternative)

1 cup black beans, rinsed and drained

½ cup shredded cheese (choose between cheddar or pepper jack for added spice)

4 large whole wheat tortillas

½ avocado, thinly sliced

Fresh cilantro, chopped (for garnish)

Salsa (for serving)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to ensure it's hot and ready for roasting.

    Roast the Sweet Potatoes: In a large mixing bowl, combine diced sweet potatoes with olive oil, salt, pepper, and smoked paprika. Toss until evenly coated. Spread the sweet potatoes across a baking sheet in a single layer. Roast in the oven for approximately 25-30 minutes, or until they are tender and display a lovely caramelized exterior, flipping them halfway through the cooking time to ensure even roasting.

      Scramble the Eggs: While the sweet potatoes are roasting, crack the eggs into a bowl and whisk in the milk along with a pinch of salt and pepper for flavor. In a non-stick skillet heated to medium, pour in the egg mixture. Cook gently while stirring continuously until the eggs are fluffy and scrambled to your preference.

        Warm the Tortillas: As the sweet potatoes and eggs are cooking, it’s time to warm the tortillas. You can do this by heating a dry skillet over low heat and placing the tortillas in for about 30 seconds on each side, or alternatively, wrap them in a damp paper towel and microwave for about 20-30 seconds until soft and pliable.

          Assemble the Burritos: Take one warm tortilla and layer it with a generous amount of roasted sweet potatoes, scrambled eggs, a scoop of black beans, and a sprinkle of your choice of cheese. Top with a few avocado slices for creaminess.

            Wrap Them Up: To encapsulate your filling, fold in the sides of the tortilla first, then roll it up tightly from the bottom to the top, ensuring the delicious fillings are secured inside.

              Serve with Style: Arrange the burritos seam side down on a serving plate. Garnish each burrito with a sprinkle of freshly chopped cilantro for added freshness, and serve with your favorite salsa on the side for dipping.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4