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.
One morning when I had leftover sweet potatoes and black beans from dinner I decided to wrap them in a warm tortilla for breakfast and it was an instant favorite. It's now my go-to when I want something filling fresh and not too heavy after a busy week.
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: 100 g (optional)
- Eggs: 4 large (optional for extra protein)
- Salsa: Optional garnish
- Fresh coriander (cilantro): Chopped optional
- Hot sauce: Optional garnish
Instructions
- Prepare for roasting:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Season 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.
- Roast vegetables:
- Roast for 2025 minutes stirring halfway until sweet potatoes are tender and slightly caramelized.
- Prepare black beans:
- 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 and finish:
- 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 12 minutes for a crispy finish. Serve hot.
Save Whenever my family visits these burritos are always in high demand for breakfast and everyone enjoys customizing with their favorite toppings right at the table.
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 or eggs for allergy-friendly options and always check product labels carefully.
Nutritional Information
Each burrito with cheese and eggs contains approximately 435 calories 15 g total fat 58 g carbohydrates and 16 g protein for a balanced start to the morning.
Save Customize these breakfast burritos for your taste and enjoy a warm filling meal any day of the week.
Recipe FAQs
- → How do I roast the sweet potatoes and vegetables?
Dice sweet potatoes, red onion, and bell pepper, toss with olive oil and spices, then roast at 200°C for 20–25 minutes until tender and caramelized.
- → Can I make this without eggs or cheese?
Yes, omit eggs and cheese or substitute with plant-based alternatives for a vegan-friendly version.
- → What spices complement the black beans and vegetables?
Ground cumin, smoked paprika, chili powder, salt, and pepper enhance the flavors of the beans and roasted veggies.
- → How can I keep the burritos fresh for later?
Wrap burritos tightly in foil and refrigerate for up to 3 days. Reheat in a skillet or microwave before serving.
- → Can I add greens to the filling?
Yes, spinach or kale can be mixed into the filling for added nutrients and color.
- → What sides pair well with this dish?
Light tomato salsa or fresh avocado slices complement the flavors nicely and add freshness.