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 to use up leftover roasted veggies and was amazed by how satisfying and flavorful they turned out. Now they are a regular weekend brunch favorite in 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 (optional): 100 g
- Eggs (optional): 4 large
- Salsa (optional): For garnish
- Fresh Coriander (Cilantro) (optional): Chopped
- Hot Sauce (optional): For garnish
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:
- Roast for 2025 minutes stirring halfway until sweet potatoes are tender and slightly caramelized.
- Cook Black Beans:
- Meanwhile 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.
- (Optional) Scramble Eggs:
- 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.
- Seal Burritos:
- Fold in the sides and roll up each tortilla tightly to form a burrito.
- (Optional) Toast Burritos:
- Toast burritos seam-side down in a skillet for 12 minutes for a crispy finish. Serve hot.
Save My kids loved helping roll up the burritos and adding their favorite toppings. It became a fun family breakfast tradition especially before busy school days.
Required Tools
Baking sheet skillet mixing bowl knife and cutting board spatula
Allergen Information
Contains gluten (tortillas) and dairy (cheese if used) as well as eggs if added. Substitute gluten-free tortillas and plant-based cheese or eggs to make allergy-friendly.
Nutritional Information
Calories per serving with cheese and eggs: 435. Total fat: 15 g. Carbohydrates: 58 g. Protein: 16 g.
Save Enjoy these burritos fresh or make ahead for busy mornings. They are filling flavorful and perfect with a splash of hot sauce.
Kitchen Guide
- → Can I prepare the roasted vegetables ahead of time?
Yes, roasting the sweet potatoes, onion, and bell pepper in advance is a great way to save time. Store them in the refrigerator for up to three days and assemble when ready.
- → How can I make this dish vegan-friendly?
Simply omit the cheese and eggs, or substitute them with plant-based alternatives to keep the dish plant-based and still flavorful.
- → What spices enhance the flavor of the filling?
Ground cumin, smoked paprika, and chili powder create a warm and smoky flavor profile that complements the sweetness of the potatoes and the earthiness of the beans.
- → Is toasting the burrito necessary?
Toasting is optional but adds a crispy texture and helps seal the burrito, enhancing the overall eating experience.
- → Can I add other vegetables to this dish?
Absolutely. Greens like spinach or kale can be added during assembly for extra color, texture, and nutrients.