Name: Sweet Potato Black Bean Breakfast Burritos Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Mexican-inspired
Ingredients: 6 8-inch whole wheat tortillas; 3 medium sweet potatoes; 1 (15 ounce) can black beans, rinsed and drained; 1/2 teaspoon cumin; 1/4 teaspoon chili powder; few dashes of red pepper flakes, optional; 6 large eggs or 8 large egg whites; 1 avocado, diced; 1/2 cup shredded Mexican or Colby Jack cheese; 1/3 cup red enchilada sauce

There’s something truly comforting about the flavors and textures in this Sweet Potato Black Bean Breakfast Burritos Recipe. Sweet, creamy sweet potatoes paired with hearty black beans and fluffy eggs wrapped in warm tortillas make for an energizing start to any morning. Let me walk you through why this recipe quickly became one of my favorites to prep on weekends!

Two halves of a wrap are placed standing on a white plate with a decorated edge. The wrap's outer layer is a light brown whole wheat tortilla. Inside, there are four visible layers: a bottom layer of orange sauce, followed by chunks of light beige tofu mixed with small black beans, and topped with bright green avocado pieces, giving a mix of soft and smooth textures. The plate is set on a white marbled surface with a soft focused background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sweet Potato Black Bean Breakfast Burritos Recipe
Top Tip
How to Serve Sweet Potato Black Bean Breakfast Burritos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Potato Black Bean Breakfast Burritos Recipe

Why You'll Love This Recipe

I fell in love with this Sweet Potato Black Bean Breakfast Burritos Recipe because it balances wholesome ingredients and bold flavors effortlessly. Plus, it’s so versatile and makes breakfast prep a breeze when mornings get hectic.

Perfect balance of flavors: The sweet potatoes offer a mild sweetness that pairs beautifully with spicy black beans and creamy avocado.
Protein-packed and filling: Eggs and black beans provide lasting energy to power through your morning.
Easy meal prep and freezer-friendly: I usually make a batch on Sunday to grab-and-go all week long.
Customizable to your taste: Spice it up or add cheese or salsa to suit your cravings every time.

Ingredients & Why They Work

Each ingredient in this Sweet Potato Black Bean Breakfast Burritos Recipe brings something special. From sweet potatoes that add texture and natural sweetness to black beans that add a hearty, earthy flavor, these ingredients blend for a mouthwatering meal. I find that choosing fresh, firm sweet potatoes and rinsed black beans can really set you up for success.

Flat lay of three medium whole sweet potatoes with skins, one small white bowl of black beans, a few whole uncracked large brown eggs, one peeled and diced ripe avocado, one small mound of shredded colby jack cheese, one small white bowl of red enchilada sauce, three plain whole wheat tortillas stacked and slightly fanned, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweet potatoes: Soft, naturally sweet and full of fiber, they make the perfect base that holds the burrito filling together.
Black beans: Provide protein and a creamy texture that contrasts nicely with the sweet potatoes.
Cumin & chili powder: These spices bring a subtle smoky warmth, essential for that classic burrito flavor.
Eggs or egg whites: Fluffy and protein-rich, they add lightness and keep it nutritious.
Avocado: Adds creaminess and healthy fats, rounding out the texture perfectly.
Whole wheat tortillas: Nutty flavor and fiber-filled make these tougher tortillas that wrap everything up without falling apart.
Mexican or Colby Jack cheese: For a melty, savory touch that I find irresistible.
Red enchilada sauce: A zesty finish that livens up every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Sweet Potato Black Bean Breakfast Burritos Recipe depending on my mood or what I have on hand. This dish is its own little canvas you can personalize easily.

Variation: Sometimes I swap scrambled eggs for tofu scramble to make it vegan-friendly, and it still satisfies my breakfast cravings perfectly.
Extra spice: If you’re a heat lover like me, I add pickled jalapeños or hot sauce inside before rolling for a nice kick.
Add veggies: Bell peppers or sautéed onions add an extra crunch and sweetness that complements the earthy beans.

Step-by-Step: How I Make Sweet Potato Black Bean Breakfast Burritos Recipe

Two halves of a burrito are shown on a white plate with a white marbled background. Each half has three visible layers inside: the outer layer is a light brown soft tortilla wrap with a slightly rough texture. Inside, there is a thick orange spread that looks like sauce or mashed beans. On top of the orange layer, there are black beans and small pieces of diced green avocado, adding a fresh and chunky texture. The layers are tightly packed, showing a mix of soft, creamy, and firm textures with earthy and bright colors. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook and prep the sweet potatoes

I start by piercing the sweet potatoes with a fork a few times and popping them in the microwave for about 6 to 8 minutes until they’re fully soft. You’ll see they’re done when a fork slides in effortlessly. I like microwaving for speed, but roasting at 375°F for 45 minutes is another tasty option that adds caramelized notes. Once cooled, I peel the skin off and mash the flesh with a fork, setting it aside to build the burrito filling.

Step 2: Mix and season the black beans

Next, I toss rinsed black beans with cumin, chili powder, and a few dashes of red pepper flakes if I’m feeling spicy. This step is key to transforming plain beans into flavorful filling that complements the sweet potatoes perfectly. Set this mixture aside for assembly.

Step 3: Scramble the eggs or egg whites

Beat your eggs or egg whites in a medium bowl and cook over medium-low heat in a lightly sprayed skillet, gently folding every few minutes. This slow cooking gives you fluffy eggs that add a delicious light texture to the burritos. Once cooked through, remove the eggs from heat.

Step 4: Warm tortillas and assemble

I find warming the tortillas in the microwave for 15-20 seconds makes them so much easier to roll without cracking. Spread mashed sweet potato evenly on each tortilla, then layer on scrambled eggs, black bean mixture, diced avocado, and shredded cheese. A spoonful of red enchilada sauce drizzled over the filling brings it all together and adds a bright, tangy finish. Roll up the burritos tightly, tucking in the ends as you go.

Step 5: Serve or store

To enjoy immediately, warm the burrito in the oven at 300°F for 5-10 minutes or zap it in the microwave for a minute or two. Serve with sour cream, Greek yogurt, salsa, or your favorite hot sauce for extra flavor punches.

Top Tip

Through my many breakfasts making this recipe, I realized that a few simple tweaks keep these burritos tasting fresh and delicious every time. These tips helped me perfect the process and avoid common hiccups.

Don’t skip warming the tortillas: Wrapping cold tortillas always ended with cracks and mess. Warming makes rolling a breeze.
Control the moisture: Mash sweet potatoes well to get rid of excess watery bits, so the burritos won’t get soggy.
Cook eggs low and slow: High heat gave me rubbery eggs until I slowed it down for fluffier texture.
Drizzle sauce thoughtfully: Too much enchilada sauce can make wrapping messy, so I keep it to about a tablespoon per burrito.

How to Serve Sweet Potato Black Bean Breakfast Burritos Recipe

Sweet Potato Black Bean - Serving Suggestion

Garnishes

I’m a big fan of topping my burritos with a dollop of Greek yogurt or sour cream for creaminess, chopped fresh cilantro for brightness, and a squeeze of lime juice to cut through the richness. Sometimes I add sliced jalapeños or a handful of pico de gallo for a fresh, spicy crunch.

Side Dishes

Pairing these burritos with a simple green salad or roasted potatoes rounds out the meal without overwhelming the delicious filling flavors. For a brunch gathering, black beans with sautéed peppers or a fresh fruit salad add color and texture.

Creative Ways to Present

For special occasions, I’ve wrapped these burritos in parchment paper, tied them with colorful twine, and placed them in a basket for a festive brunch spread. Another fun idea is to slice the burritos into bite-sized rounds for party appetizers – so easy to enjoy without the mess.

Make Ahead and Storage

Storing Leftovers

I wrap leftover burritos tightly in foil or plastic wrap and keep them in the fridge for up to 3 days. My trick is to warm them gently in the oven to get them heated evenly without drying out.

Freezing

Freezing these burritos works wonderfully for quick breakfasts. I wrap each burrito individually in parchment and then aluminum foil before storing in a freezer-safe bag. They keep well for up to 2 months without losing flavor.

Reheating

For reheating from frozen, I either microwave for 2-3 minutes or warm in a 325°F oven wrapped in foil for about 15 minutes. This prevents sogginess and keeps the fillings warm and delicious.

Frequently Asked Questions:

Can I make this Sweet Potato Black Bean Breakfast Burritos Recipe vegan?

Absolutely! Instead of eggs, try using scrambled tofu or chickpea flour scramble, and skip the cheese or use a vegan alternative for a delicious plant-based version of this burrito.

How do I prevent tortillas from tearing when rolling?

Warming your tortillas briefly in the microwave or on a dry skillet makes them more pliable and less likely to tear. Also, avoid overfilling the burrito to keep it tight and easier to roll.

Can I prepare the filling a day ahead?

Yes! You can prepare and store the mashed sweet potatoes, black bean mixture, and scrambled eggs separately in the fridge. Just assemble the burritos fresh in the morning and warm before serving for best results.

Is this recipe good for meal prep?

Definitely. This Sweet Potato Black Bean Breakfast Burritos Recipe is perfect for meal prep because it stores and freezes well, making busy mornings hassle-free with ready-made, wholesome breakfasts.

Final Thoughts

This Sweet Potato Black Bean Breakfast Burritos Recipe holds a special place in my kitchen routine because it’s nourishing, tasty, and adaptable – just what I want to start my day right without fuss. I truly hope you give it a try and find it as satisfying and versatile as I do. Trust me, your busy mornings will thank you!