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.
When I first made these burritos on a busy weekday morning my family devoured them in minutes and kept asking for more. The combination of roasted sweet potatoes and hearty beans quickly became a favorite breakfast staple 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)
- Cheddar cheese: 100 g shredded (optional)
- Eggs: 4 large (optional for extra protein)
- Salsa: optional
- Fresh coriander (cilantro): chopped optional
- Hot sauce: optional
Instructions
- Roast Vegetables
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Season & Bake
- 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.
- Roasting
- 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.
- Optional 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.
- Roll Burritos
- Fold in the sides and roll up each tortilla tightly to form a burrito.
- Toast For Crispiness
- Optional: Toast burritos seam-side down in a skillet for 1–2 minutes for a crispy finish. Serve hot.
Save My kids love helping fill and roll the burritos especially on weekends when we make them together for a fun family breakfast.
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 allergens.
Nutritional Information
Per serving: Calories 435 Total Fat 15 g Carbohydrates 58 g Protein 16 g
Save Enjoy a delicious hearty veggie burrito that's easy to customize. It's perfect for busy mornings or relaxed family weekends.
Recipe Guide
- → How do I achieve tender roasted sweet potatoes?
Peel and dice the sweet potatoes evenly, toss them with oil and spices, then roast at 200°C (400°F) for 20–25 minutes, stirring halfway until tender and caramelized.
- → Can I make this burrito vegan?
Yes, simply skip the eggs and cheese or use plant-based alternatives to keep the burrito vegan friendly without sacrificing flavor.
- → What spices enhance the black beans and vegetables?
Cumin, smoked paprika, chili powder, salt, and pepper create a well-rounded, smoky, and mildly spicy flavor that complements the beans and roasted vegetables.
- → How can I warm tortillas without drying them out?
Warm tortillas briefly in a dry skillet or microwave wrapped in a damp paper towel to keep them pliable for easy folding.
- → Is it possible to prepare these burritos ahead of time?
Yes, wrap burritos tightly in foil and refrigerate for up to 3 days. Reheat gently to maintain texture and flavor.