Sweet Potato and Black Bean Breakfast Burrito
Loaded with roasted sweet potato, black beans, scrambled eggs, and avocado. This is the breakfast burrito that actually keeps you full until lunch.
Breakfast · Prep 15 min · Cook 25 min · Serves 2 · Easy · By Tina · Published
Ingredients
- 2 large flour tortillas, burrito-size
- 1 medium sweet potato, cubed
- 200 g black beans, canned, drained
- 4 eggs, scrambled
- 1 avocado, sliced
- 1 lime
- 1 tsp cumin
- 0.5 tsp smoked paprika
- hot sauce, to taste
- 1 tbsp olive oil
- salt, to taste
Most breakfast burritos are just scrambled eggs wrapped in a tortilla. Fine, but not exciting. This one has substance.
Roasted sweet potato gives you that creamy, slightly sweet base. Black beans add protein and earthiness. The scrambled eggs tie it together, and the avocado and lime crema on top make it feel like something you would pay too much for at a brunch spot.
I meal prep the sweet potato and beans on Sunday, so weekday assembly takes about 5 minutes. This is my grab-and-go breakfast when I actually need to, you know, function.
Pro Tips
- Roast the sweet potato in cubes at high heat until the edges caramelize. This is the flavor.
- Scramble the eggs soft — slightly underdone. They keep cooking in the warm burrito.
- Warm the tortilla in a dry pan until pliable. Cold tortillas crack and tear.
- Roll it tight. Tuck the sides in first, then roll from the bottom. Practice makes perfect.
Serving
Wrap in foil for on-the-go eating, or slice in half and serve with extra hot sauce and lime crema on the side.
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