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 hectic workweek. They kept me satisfied every morning and made breakfast exciting with their bold flavors. They have since become a staple for weekend brunch at our house!
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 for garnish
- Fresh coriander: chopped optional for garnish
- Hot sauce: optional for garnish
Instructions
- Roast vegetables:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. 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 for 20 to 25 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 saute garlic for 1 minute. Add black beans and cook until heated through about 3 minutes. Season with a pinch of salt and pepper.
- Cook 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. 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 to 2 minutes for a crispy finish. Serve hot.
Save My family gathers on Sundays to wrap burritos together. Everyone chooses their own toppings and we love sharing stories over these delicious breakfasts.
Required Tools
Baking sheet skillet mixing bowl knife cutting board and spatula are all you need for quick prep and assembly.
Allergen Information
Contains gluten (flour tortillas) and dairy (cheese if used). Substitute gluten-free tortillas and plant-based cheese or eggs for allergy-friendly options. Always check product labels for allergens.
Nutritional Information
Each burrito (with cheese and eggs) provides roughly 435 calories 15 g fat 58 g carbohydrates and 16 g protein.
Save Enjoy these burritos hot with your favorite salsa and toppings. They make breakfast delicious and convenient every time!
Recipe FAQs
- → How do I roast the sweet potatoes evenly?
Dice sweet potatoes into uniform pieces and toss thoroughly with oil and spices. Spread them out in a single layer on a lined baking sheet, stirring halfway through to ensure even caramelization.
- → Can I prepare the components ahead of time?
Yes, roasted vegetables and cooked beans keep well refrigerated for up to three days, making this burrito great for meal prep and quick assembly later.
- → What spices create the best flavor balance?
Ground cumin, smoked paprika, and chili powder provide a warm, smoky, and mildly spicy profile that complements the sweetness of the potatoes and earthiness of the beans.
- → How can I make this dish vegan?
Simply omit eggs and cheese or substitute with plant-based alternatives to maintain the same satisfying texture and taste.
- → What sides pair well with this burrito?
Light tomato salsa, fresh avocado slices, or a crisp green salad add freshness and balance the hearty flavors of the burrito.
- → Is it necessary to toast the burrito after assembly?
Toasting is optional but recommended for a crispy exterior and helps the fillings meld together, adding extra texture.