These Sweet Potato Breakfast Burritos are packed with yummy flavors! They combine creamy sweet potatoes, eggs, and spices all wrapped in a soft tortilla.
Trust me, you won’t be able to stop at just one! I love having them warm, maybe with a dash of hot sauce for a little kick. Perfect for a filling start to your day!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! They provide a nice sweetness and creaminess. If you’re short on sweet potatoes, you could use regular potatoes or even butternut squash as an alternative.
Eggs: Large eggs are classic in this recipe, but you can easily swap them for egg whites or a plant-based egg substitute if you prefer. Tofu can also work well for a vegan option!
Black Beans: These add protein and fiber. If beans aren’t your thing, feel free to use any other type of protein, like cooked quinoa or crumbled tempeh.
Spinach/Kale: Fresh greens are a great way to add nutrients. You could substitute with other leafy greens like Swiss chard or even frozen spinach if that’s what you have on hand.
Tortillas: Flour tortillas work great, but corn tortillas or whole wheat options are good substitutes for a healthier choice!
How Do I Cook Sweet Potatoes Perfectly?
Roasting sweet potatoes enhances their flavor, making them caramelized and tender. Here’s a simple way to get it just right:
- Preheat your oven to 425°F (220°C).
- Cut sweet potatoes into even small cubes for uniform cooking.
- Toss with olive oil, cumin, smoked paprika, salt, and pepper.
- Lay them out in a single layer on a baking sheet to ensure they roast rather than steam.
- Roast for 20-25 minutes, stirring halfway through for even browning.
Keep an eye on them; they should be golden brown and fork-tender when done!
Sweet Potato Breakfast Burritos
Ingredients You’ll Need:
- 2 medium sweet potatoes, peeled and diced into small cubes
- 1 tbsp olive oil (or cooking oil of choice)
- 6 large eggs
- 1/4 cup milk (optional, for fluffier eggs)
- 1/2 cup black beans, rinsed and drained
- 1 cup fresh spinach or kale, chopped
- 1 avocado, sliced
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder (optional, for heat)
- Salt and pepper, to taste
- 4 large flour tortillas (10-inch size)
- Fresh cilantro, chopped (optional garnish)
- Salsa or hot sauce (optional, for serving)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 20-25 minutes to cook, giving you a total of around 40-45 minutes from start to finish. Perfect for a satisfying breakfast!
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
Preheat your oven to 425°F (220°C). In a bowl, toss the diced sweet potatoes with olive oil, ground cumin, smoked paprika, chili powder (if you like a bit of heat), and season with salt and pepper. Spread the sweet potatoes out in a single layer on a baking sheet. Roast them in the oven for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through to ensure even cooking. Once they are nice and golden, remove them from the oven and set aside.
2. Cook the Eggs:
While the sweet potatoes are roasting, crack the eggs into a bowl and whisk them together. You can add milk here if you want fluffier scrambled eggs. Heat a lightly oiled skillet over medium heat and pour in the eggs. Scramble them gently, cooking until just set but still moist. Once done, take the skillet off the heat and set it aside.
3. Warm the Beans and Greens:
In the same pan used for the eggs, quickly toss in the rinsed black beans and chopped spinach or kale. Sauté them just until the greens are wilted and everything is heated through. If you’d like, you can mix this directly with the roasted sweet potatoes for a flavorful combination, or keep them separate.
4. Prepare the Tortillas:
To warm the tortillas, you can either place them in a skillet for 30 seconds on each side or wrap them in a damp paper towel and microwave for 20 seconds until they’re pliable. This will make them easier to roll up.
5. Assemble the Burritos:
Lay one tortilla flat on your working surface. Start layering: add a scoop of scrambled eggs, followed by a good portion of the roasted sweet potatoes, the bean and greens mixture, and finish with slices of avocado. If you like, sprinkle some fresh cilantro on top.
6. Roll Up:
To roll the burrito, fold in the sides of the tortilla, then roll tightly from one end to enclose all the delicious filling. Repeat this step with the remaining tortillas and fillings until you have all your burritos ready.
7. Serve:
Slice each burrito in half for easier handling, and serve them warm. You can add a side of salsa or some hot sauce for an extra kick. Enjoy your hearty and nutritious sweet potato breakfast burritos!
These burritos are perfect for breakfast, and they also make a great meal prep option! Enjoy the yummy and satisfying flavors!
Can I Use Pre-Cooked Sweet Potatoes?
Yes, you can use pre-cooked sweet potatoes to save time! Just heat them in a skillet until warmed through and then mix them with the spices before assembling your burritos.
What Can I Substitute for Eggs?
If you want a vegan option, you can replace the eggs with scrambled tofu or a plant-based egg substitute. Season them similarly for added flavor!
How Do I Store Leftover Burritos?
Store any leftover burritos in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or in a skillet over low heat until warmed through.
Can I Freeze the Burritos?
Absolutely! These burritos freeze well. Wrap them tightly in foil or plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. To reheat, thaw them in the fridge overnight, then heat in the oven or microwave until heated through.
