Pin Recipe 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.
I first made these breakfast burritos during a busy work week, and they quickly became a family favorite for easy, filling breakfasts we could grab on the go.
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)
- Large eggs: 4 (optional)
- Salsa: for serving (optional)
- Fresh coriander (cilantro): chopped, for garnish (optional)
- Hot sauce: for serving (optional)
Instructions
- Prepare the oven:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Roast vegetables:
- Toss diced sweet potatoes, red onion, and red bell pepper with olive oil, cumin, smoked paprika, chili powder, salt, and black pepper. Spread evenly on the baking sheet.
- Bake:
- Roast for 20–25 minutes, stirring halfway, until sweet potatoes are tender and caramelized.
- Cook 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 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 soft and pliable.
- Assemble burrito:
- Divide roasted vegetables, black beans, and scrambled eggs (if using) among tortillas. Top with cheese, salsa, and coriander if desired.
- Roll burrito:
- Fold in sides and roll up each tortilla tightly to form a burrito.
- Toast burritos (optional):
- Toast seam-side down in a skillet for 1–2 minutes for a crispy finish. Serve hot.
Pin Recipe We like to prep a batch together on Sunday night, so everyone has a delicious homemade breakfast ready for school and work throughout the week.
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. Always check product labels for potential allergens.
Nutritional Information
Calories: 435. Total Fat: 15 g. Carbohydrates: 58 g. Protein: 16 g per serving (with cheese and eggs).
Pin Recipe Enjoy these breakfast burritos as a filling start to your day or a make-ahead brunch treat. The flavors are sure to energize your morning.
Recipe FAQs
- → What spices are used to season the sweet potatoes?
Cumin, smoked paprika, chili powder, salt, and black pepper are used to season the sweet potatoes before roasting.
- → Can I make this burrito vegan?
Yes, by omitting the cheese and eggs or using plant-based alternatives, the burrito can be made vegan-friendly.
- → How do you prepare the black beans for the filling?
Black beans are drained, rinsed, then gently sautéed with minced garlic and lightly seasoned with salt and pepper.
- → What are some optional garnishes to add flavor?
Salsa, fresh cilantro, and hot sauce are great garnishes to enhance the burrito's flavor profile.
- → How long does it take to roast the vegetables?
The sweet potatoes, onion, and bell pepper are roasted at 200°C (400°F) for 20–25 minutes until tender and caramelized.
- → Can these burritos be prepared in advance?
Yes, they can be wrapped tightly in foil and refrigerated for up to 3 days, then reheated before serving.