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 tried these when searching for an easy breakfast that didn&t feel bland. The sweet potato perfectly balances the savory beans. They became my weekend favorite to share with family, and are a hit with kids (especially when topped with salsa).
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)
- Cheddar cheese: 100 g shredded (optional)
- Eggs: 4 large (optional, for extra protein)
- Salsa: optional, for garnish
- Fresh coriander (cilantro): chopped, optional
- Hot sauce: optional, for garnish
Instructions
- Roast the 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 and roast for 20 to 25 minutes, stirring halfway, until sweet potatoes are tender and slightly caramelized.
- Prepare the 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 among tortillas. Top with shredded cheese, salsa, and coriander if desired.
- Roll and toast:
- Fold in the sides and roll up each tortilla tightly to form a burrito. (Optional) Toast burritos seam-side down in a skillet for 1 to 2 minutes for a crispy finish. Serve hot.
Save My family gathers on Sundays to build their own burritos. Everyone chooses their favorite salsa and toppings, making breakfast both fun and delicious for everyone.
Required Tools
Baking sheet, skillet, mixing bowl, knife and cutting board, spatula
Allergen Information
Contains gluten (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 allergens.
Nutritional Information
Each serving (with cheese and eggs): 435 calories, 15 g total fat, 58 g carbohydrates, 16 g protein
Save Serve burritos hot, fresh from the skillet. Wrap extras for a quick grab-and-go breakfast throughout the week.
Recipe FAQs
- → Can I make this burrito vegan?
Yes, omit the cheese and eggs or use plant-based alternatives to keep this dish vegan-friendly without sacrificing flavor.
- → What spices enhance the roasted vegetables?
Ground cumin, smoked paprika, chili powder, salt, and black pepper give the sweet potatoes and peppers a warm, smoky, and slightly spicy kick.
- → How can I store and reheat these burritos?
Wrap the burritos tightly in foil or plastic wrap and refrigerate for up to 3 days. Reheat in the oven or microwave until warmed through.
- → Are there good substitutions for the tortillas?
Gluten-free tortillas or large lettuce leaves can be used as alternatives based on dietary needs or preferences.
- → What garnishes work well with this burrito?
Fresh salsa, chopped coriander (cilantro), and hot sauce add bright, fresh flavors that complement the savory filling components.