Pin It 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.
The first time I made these burritos, everyone loved waking up to the warming flavors and the filling combination of sweet potato and beans. They became a staple in our weekend breakfast rotation.
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)
- Cheddar Cheese: 100 g shredded (optional)
- Eggs: 4 large (optional, for extra protein)
- Salsa: Optional garnish
- Fresh Coriander (Cilantro): Chopped, optional garnish
- Hot Sauce: Optional garnish
Instructions
- Prepare Oven:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Toss 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 20–25 minutes, stirring halfway, until sweet potatoes are tender and slightly caramelized.
- Sauté Black Beans:
- Meanwhile, 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.
- Prepare 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 Burritos:
- Fold in the sides and roll up each tortilla tightly to form a burrito.
- Crisp Burritos (Optional):
- Toast burritos seam-side down in a skillet for 1–2 minutes for a crispy finish. Serve hot.
Pin It Sharing these burritos with my family always brings smiles to the breakfast table. They're easy to customize, and everyone likes choosing their own favorite toppings.
Required Tools
Baking sheet, skillet, mixing bowl, knife and cutting board, spatula
Nutritional Information
Per serving (with cheese and eggs): 435 calories, 15 g total fat, 58 g carbohydrates, 16 g protein
Notes
For a vegan version, omit cheese and eggs, or use plant-based alternatives. Add spinach or kale for extra greens. Great for meal prep: wrap burritos tightly in foil and refrigerate for up to 3 days, then reheat. Pair with light tomato salsa or avocado slices for extra freshness.
Pin It Try these burritos with homemade salsa for a refreshing finish. They make a fantastic start to your day or a filling lunch on busy afternoons.
Recipe FAQs
- → How do I achieve caramelized sweet potatoes?
Roast diced sweet potatoes at 200°C (400°F) for 20–25 minutes, stirring halfway to ensure even browning and tender, slightly caramelized edges.
- → Can I make this burrito vegan?
Yes, simply omit eggs and cheese or substitute with plant-based alternatives to keep it vegan-friendly.
- → What spices enhance the flavor of the beans and vegetables?
Cumin, smoked paprika, chili powder, salt, and pepper create a warm, smoky profile that complements the natural sweetness and earthiness of the ingredients.
- → Is it better to use fresh or canned black beans?
Canned black beans are convenient and work well when drained and rinsed, providing consistent texture and flavor.
- → How can I make these burritos crispy?
After assembling, toast the burritos seam-side down in a skillet for 1–2 minutes to develop a crispy, golden crust.
- → What are good garnishes to enhance flavor?
Fresh coriander, salsa, and a splash of hot sauce brighten the burrito with fresh and tangy notes.