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 still remember the first time I made these breakfast burritos for my family: everyone loved the combination of sweet, smoky, and savory flavors wrapped in a warm tortilla. They have since become a favorite choice for weekend brunch and quick weekday breakfasts.
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
- Eggs (optional): 4 large
- Salsa (optional): for garnish
- Fresh coriander (cilantro, optional): chopped, 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.
- Bake until tender:
- 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.
- 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 and toast:
- Fold in the sides and roll up each tortilla tightly to form a burrito. Toast burritos seam-side down in a skillet for 1–2 minutes for a crispy finish. Serve hot.
Save These burritos are now our go-to family breakfast for busy mornings, especially when we want everyone to eat something tasty and nourishing before heading out.
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. Check labels for potential allergens.
Nutritional Information
Calories: 435, Total Fat: 15 g, Carbohydrates: 58 g, Protein: 16 g (per serving, with cheese and eggs)
Save Enjoy these vibrant breakfast burritos warm with your favorite salsa or hot sauce. They're sure to become a regular part of your morning routine.
Kitchen Tips & Answers
- → How do I roast the sweet potatoes for best flavor?
Dice the sweet potatoes evenly, toss with olive oil and spices, then roast at 200°C (400°F) for 20–25 minutes, stirring halfway until tender and slightly caramelized.
- → Can I make the filling ahead of time?
Yes, roast the vegetables and cook the beans in advance. Store separately in the refrigerator and assemble burritos when ready to serve.
- → What are good alternatives for the cheese and eggs?
For a vegan or allergy-friendly version, omit cheese and eggs or use plant-based substitutes like vegan cheese and tofu scramble.
- → How do I get a crispy finish on the burritos?
After assembling, toast the burritos seam-side down in a skillet for 1–2 minutes until lightly browned and crispy.
- → What sides or garnishes complement this dish?
Fresh salsa, chopped cilantro, hot sauce, avocado slices, or a light tomato salsa enhance the flavors and add freshness.
- → Is it possible to add greens to the burrito filling?
Absolutely; spinach or kale can be added during roasting or sautéed separately for extra nutrients and color.