Description
These Sweet Potato, Black Bean & Egg White Breakfast Burritos are a healthy and protein-packed start to your day. Made with whole wheat tortillas, mashed sweet potatoes, seasoned black beans, fluffy egg whites, creamy avocado, and melted cheese, they’re flavorful, satisfying, and freezer-friendly for easy meal prep.
Ingredients
Scale
Main 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
Instructions
- Cook the sweet potatoes: Pierce sweet potatoes a few times with a fork. Microwave on high for about 6 minutes or until soft (may take up to 10 minutes depending on size). Alternatively, roast in a 375°F oven for 45 minutes until fork tender. Let cool, peel skins, then mash in a medium bowl and set aside.
- Prepare the black beans: In a large bowl, combine rinsed black beans with cumin, chili powder, and red pepper flakes if using. Stir well and set aside.
- Cook the eggs: Beat eggs or egg whites in a medium bowl. Heat a skillet over medium-low and spray with nonstick cooking spray. Cook eggs, folding occasionally, until fluffy and fully cooked. Remove from heat.
- Warm tortillas: Slightly warm the tortillas in the microwave for 10-20 seconds to make them more pliable for rolling.
- Assemble the burritos: Spread mashed sweet potato evenly on each tortilla. Layer scrambled eggs, diced avocado, black beans, and shredded cheese on top. Drizzle about 1 tablespoon of enchilada sauce on each. Add salt and pepper to taste. Fold the ends in and roll up each burrito tightly.
- Heat before serving: Warm burritos on a baking sheet in a 300°F oven for 5-10 minutes or microwave for 1-2 minutes. Serve with sour cream, Greek yogurt, salsa, or hot sauce as desired.
Notes
- For meal prep, these burritos freeze well. Wrap individually in foil and freeze. Reheat in oven or microwave when ready to eat.
- You can substitute low-carb tortillas or gluten-free tortillas if desired.
- Add extra veggies like bell peppers or spinach for more nutrients.
- Adjust spice level by increasing or omitting red pepper flakes.
- Use cheese alternatives for a lower-fat or lactose-free version.
Nutrition
- Serving Size: 1 burrito
- Calories: 398 kcal
- Sugar: 5.5 g
- Sodium: 350 mg
- Fat: 13.8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54.3 g
- Fiber: 10.5 g
- Protein: 18.1 g
- Cholesterol: 110 mg
