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 breakfast burritos during a busy work week, wanting something substantial yet easy to grab in the morning. The roasted sweet potatoes and black beans were such a hit that even my non-vegetarian friends asked for seconds!
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 & black pepper: to taste
- Flour tortillas: 4 large (25 cm / 10-inch)
- Shredded cheddar cheese (optional): 100 g
- Eggs (optional): 4 large (for extra protein)
- Salsa (optional): as desired
- Fresh coriander (cilantro, optional): chopped
- Hot sauce (optional): as desired
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 20–25 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 s auté 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.
- Fold & roll:
- 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.
Save The last time I made these for my family, my kids helped pile in the fillings and each made their own. It became a fun breakfast tradition, and now we all look forward to burrito mornings together.
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
Per serving (with cheese and eggs): Calories 435, Total Fat 15 g, Carbohydrates 58 g, Protein 16 g
Save These breakfast burritos are delicious hot or cold. Enjoy their flavor-packed goodness on busy mornings or relaxing weekends!
Recipe FAQ
- → Can I make this burrito vegan?
Yes, simply omit the cheese and eggs or replace them with plant-based alternatives to keep it vegan-friendly.
- → What spices bring out the flavor?
Ground cumin, smoked paprika, and a touch of chili powder create a smoky, warm profile that complements the sweet potatoes and beans.
- → How can I add more greens?
Incorporate fresh spinach or kale into the roasted vegetables for an extra nutrient boost and vibrant color.
- → Is it possible to prepare these ahead of time?
Yes, assemble and wrap tightly in foil then refrigerate for up to three days. Reheat before serving for convenience.
- → What are good accompaniments for this dish?
Fresh tomato salsa, sliced avocado, or hot sauce pair well to add brightness and extra flavor layers.