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.
I first made these burritos on a busy weekend when I wanted something filling yet easy. They quickly became a go-to for breakfast, lunch, and even dinner because everyone enjoys them.
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
- Fresh coriander (cilantro): optional, chopped
- Hot sauce: optional
Instructions
- Preheat Oven:
- 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 20–25 minutes, stirring halfway, until sweet potatoes are tender and slightly caramelized.
- Cook 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.
- 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 Burritos:
- Fold in the sides and roll up each tortilla tightly to form a burrito.
- Toast Burritos (Optional):
- Toast burritos seam-side down in a skillet for 1–2 minutes for a crispy finish. Serve hot.
Save These burritos were a hit one Saturday morning when my family wanted a fun breakfast together. Now, we love customizing each burrito so everyone gets their favorite add-ins.
Required Tools
Baking sheet, skillet, mixing bowl, knife and cutting board, spatula
Allergen Information
Contains gluten (flour tortillas) and dairy (cheese, if used), and eggs if added. Substitute gluten-free tortillas and plant-based cheese/eggs for allergy-friendly options. Always check product labels for potential allergens.
Nutritional Information
Per serving (with cheese and eggs): 435 calories, 15 g fat, 58 g carbohydrates, 16 g protein
Save Enjoy these breakfast burritos hot for the best flavor and texture. They’re sure to start your day off right.
Recipe Questions
- → How do I roast the sweet potatoes for best flavor?
Toss diced sweet potatoes with olive oil and spices, then roast at 200°C (400°F) for 20-25 minutes until tender and caramelized, stirring halfway through.
- → Can I prepare the filling in advance?
Yes, the roasted vegetables and black bean mixture can be made ahead and stored in the fridge for up to 3 days, making meal prep easy.
- → What spices enhance the black bean and vegetable filling?
Ground cumin, smoked paprika, and chili powder add warmth and depth, balancing the natural sweetness of the potatoes and richness of black beans.
- → Are there options to make this dish vegan?
Omit cheese and eggs or substitute them with plant-based alternatives to keep the dish fully plant-based without sacrificing flavor.
- → How can I add extra protein to this dish?
Scrambled eggs can be included for an extra protein boost, or consider adding tofu or tempeh for a vegan-friendly option.
- → What is the best way to warm tortillas?
Warm flour tortillas in a dry skillet or microwave until pliable, making them easier to roll and fold without cracking.