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 for a weekend brunch with friends and everyone loved how filling and delicious they were. The sweet potatoes and beans make them extra hearty without needing meat.
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 (optional): 100 g
- Large eggs (optional): 4 for extra protein
- Salsa: (optional) as desired
- Fresh coriander (cilantro): chopped (optional)
- Hot sauce: (optional)
Instructions
- Prep and 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 20–25 minutes stirring halfway until sweet potatoes are tender and slightly caramelized.
- Prepare 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.
- 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.
- Crispy finish (optional):
- Toast burritos seam-side down in a skillet for 1–2 minutes for a crispy finish. Serve hot.
Save My kids always ask for these burritos on school mornings and they love customizing their own with salsa and cilantro. They're perfect for sharing at the breakfast 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/eggs for allergy-friendly options. Always check labels for allergens.
Nutritional Information
Calories: 435 Total Fat: 15 g Carbohydrates: 58 g Protein: 16 g (per serving with cheese and eggs)
Save Try these burritos with a splash of hot sauce or fresh salsa for extra flavor. They make busy mornings so much easier!
Recipe Questions
- → Can I make this dish vegan?
Yes, simply omit the cheese and eggs or substitute with plant-based alternatives for a vegan-friendly option.
- → What spices enhance the flavor in this dish?
Ground cumin, smoked paprika, and chili powder provide a smoky and warm flavor that complements the sweet potatoes and black beans.
- → How can I store leftovers properly?
Wrap burritos tightly in foil and refrigerate for up to three days. Reheat thoroughly before serving to retain flavors.
- → Is it possible to add more greens to this meal?
Yes, adding spinach or kale during assembly boosts nutrients and adds fresh texture to the burrito.
- → What are some good garnishes for this dish?
Fresh cilantro, salsa, and hot sauce add bright and spicy notes that enhance the overall taste.
- → Can I use gluten-free tortillas?
Absolutely, gluten-free tortillas are a great alternative to accommodate dietary needs without sacrificing flavor.