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 red pepper flakes, if desired; 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 so satisfying about starting the day with a hearty, flavorful bite that feels both comforting and nourishing. This Sweet Potato Black Bean Breakfast Burritos Recipe hits all those marks with its blend of creamy sweet potatoes, protein-packed black beans, fluffy eggs, and just the right touch of spice. Trust me, once you try it, breakfast will never feel basic again.

Two halves of a wrap are placed on a white plate with a floral embossed rim, set on a white marbled texture. The wrap's outer layer is a light brown whole wheat tortilla. Inside the wrap, visible layers include bright orange sauce, chunks of green avocado, black beans, and light brown shredded fillings, all tightly packed and showing a soft texture. The wrap halves lean against each other, giving a clear view of the colorful, fresh ingredients inside. 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’ve made this Sweet Potato Black Bean Breakfast Burritos Recipe more mornings than I can count, and it’s always a hit. The layers of flavor and texture keep things interesting, and the recipe is straightforward enough for any home cook to nail without stress.

Balanced Nutrition: You get protein, fiber, and healthy carbs all wrapped up in one delicious burrito.
Make-Ahead Friendly: These burritos freeze beautifully, making busy mornings so much easier.
Flavor Boost: The cumin, chili powder, and enchilada sauce add just the right kick without overwhelming the dish.
Flexible Ingredients: Easy to customize based on what you have in your kitchen or dietary needs.

Ingredients & Why They Work

This cocktail of ingredients works so well because each one contributes texture, flavor, and nutrition. Sweet potatoes give a subtle natural sweetness and creaminess while black beans add substance and protein. The eggs keep it light but filling, and the enchilada sauce brings a punch of savory heat.

Flat lay of three medium whole sweet potatoes with vibrant orange flesh visible on one cut open, a small white ceramic bowl filled with shiny black beans, six whole uncracked large brown eggs, one ripe avocado halved showing bright green flesh and seed, a handful of shredded Mexican or Colby Jack cheese scattered neatly, a small white ceramic bowl containing deep red enchilada sauce, and six soft whole wheat 8-inch tortillas stacked evenly, placed 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

Whole wheat tortillas: Using whole wheat adds fiber and helps keep the burritos sturdy enough to hold all those fillings.
Sweet potatoes: I love cooking these in the microwave for speed, but roasting unlocks extra caramelized flavor.
Black beans: Rinsed and drained beans keep things fresh and reduce sodium.
Cumin & chili powder: These spices build a smoky, earthy base that pairs beautifully with the sweet potatoes.
Eggs or egg whites: Fluffy scrambled eggs add protein and soak up the flavors.
Avocado: Adds creaminess and healthy fats—plus, it makes every bite feel indulgent.
Shredded cheese: Melts just right to bind everything together with gooey goodness.
Red enchilada sauce: Drizzles of this elevate the burritos with a vibrant tangy-spicy finish.

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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

One of the best things about this Sweet Potato Black Bean Breakfast Burritos Recipe is how easy it is to tweak it to your taste or dietary style. Whether you want to boost the protein, add veggies, or make it dairy-free, this recipe adapts beautifully.

Vegetarian or Vegans: I’ve swapped the eggs for scrambled tofu or chickpea scramble, and you won’t even miss the eggs.
Adding greens: Sometimes I throw in sautéed spinach or kale for a little extra color and nutrients.
Spice level: Feel free to dial up the red pepper flakes or pick a hotter enchilada sauce if you love heat.
Cheese alternatives: Use vegan cheese or omit it entirely for a lighter option that still tastes great.

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

Two halves of a wrap are placed close together on a white plate with a white marbled texture surface below. The wrap has a light brown, soft textured outer layer. Inside, there are visible layers of black beans, green avocado chunks, and light beige grains or tofu mixed with an orange sauce. The contents are packed tightly, showing a mix of smooth, soft, and slightly chunky textures in the filling. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook and Mash the Sweet Potatoes

First, poke your sweet potatoes a few times with a fork to let steam escape. Pop them in the microwave for 4-6 minutes on high, checking for tenderness—sometimes it takes a little longer depending on size. Alternatively, roast at 375°F for about 45 minutes. Once soft, carefully peel off the skin (it slips right off after cooking) and mash the sweet potato flesh in a bowl. I love a good slightly chunky mash, but smooth works just fine too.

Step 2: Season the Black Beans

In another bowl, stir together the rinsed and drained black beans with cumin, chili powder, and a pinch of red pepper flakes if you like a little heat. This little spice mixture really lifts the beans, so don’t skip it!

Step 3: Make Your Fluffy Eggs

Beat the eggs or egg whites and cook them gently in a nonstick skillet sprayed with oil or cooking spray over medium-low heat. Stir occasionally to get those fluffy curds. It takes about 5 minutes—don’t rush, or you’ll get dry eggs. Remove from heat once set but still moist.

Step 4: Assemble the Burritos

Warm your tortillas briefly in the microwave—they’re easier to fold that way. Spread a scoop of sweet potato mash evenly across each tortilla. Top with seasoned black beans, scrambled eggs, diced avocado, and shredded cheese. Drizzle with about a tablespoon of enchilada sauce, then sprinkle salt and pepper if desired. Fold in the ends and roll tightly to seal.

Step 5: Warm and Serve

Pop the burritos on a baking sheet and warm in your oven at 300°F for 5-10 minutes, or microwave for a minute or two if you’re in a hurry. These go great with sour cream, Greek yogurt, salsa, or hot sauce.

Top Tip

Over the years, I’ve found a few tricks that really help these Sweet Potato Black Bean Breakfast Burritos Recipe come out perfectly every time—these tips have saved me from overcooked sweet potatoes or soggy tortillas more times than I want to admit.

Sweet Potato Doneness: Test the sweet potatoes with a fork before microwaving longer to avoid mushiness in your burrito filling.
Warm Tortillas: Always warm tortillas just before assembling—they fold easier and don’t crack.
Cooking Eggs Low and Slow: Cooking scrambled eggs gently keeps them creamy and prevents rubberiness.
Layering: Spread the mashed sweet potato evenly but not too thickly, so the burrito isn’t overly heavy or prone to falling apart.

How to Serve Sweet Potato Black Bean Breakfast Burritos Recipe

sweet potato black bean burritos - Serving Suggestion

Garnishes

I’m a sucker for a little fresh cilantro or chopped green onion sprinkled on top. A squeeze of fresh lime juice adds a lift that brightens all the flavors. And if you really want to treat yourself, adding a dollop of your favorite salsa or some cool Greek yogurt on the side is the way to go.

Side Dishes

Pair your burritos with a crisp fruit salad or a simple side of roasted veggies for a balanced meal. I also love serving them alongside black bean and corn salad or a refreshing cucumber salad when making brunch for friends.

Creative Ways to Present

For a casual weekend brunch, I’ve layered these burritos cut in half on a platter, garnished with lime wedges and colorful salsas. For holidays, swap tortillas for sweet potato “wraps” by slicing and lightly grilling sweet potato slices for an extra twist that wows guests.

Make Ahead and Storage

Storing Leftovers

Place cooled burritos in an airtight container and store them in the fridge. I usually keep them for up to 4 days. Reheat gently to avoid drying them out—you’ll still get that satisfying texture if you warm them slowly.

Freezing

These burritos freeze like a dream! Wrap each one tightly in plastic wrap and then foil or place in freezer bags. When I’m pressed for time, I pull one out the night before, thaw it in the fridge, and it’s ready to heat the next morning.

Reheating

For the best texture, reheat burritos in a 300°F oven for 10 minutes or until warmed through. Microwave works in a pinch—just cover them with a damp paper towel to keep tortillas soft and avoid drying out the filling.

Frequently Asked Questions:

Can I use regular eggs instead of egg whites?

Absolutely! This Sweet Potato Black Bean Breakfast Burritos Recipe works perfectly with whole eggs or just egg whites if you prefer a lighter option. The eggs add a fluffy, savory balance to the sweet potatoes and beans.

What’s the best way to store these burritos for meal prep?

I recommend wrapping each burrito tightly in plastic wrap and storing them in an airtight container. They keep well in the fridge for up to 4 days, and freeze wonderfully for up to 3 months. Just reheat thoroughly before eating.

Can I make this recipe gluten-free?

Yes! Simply swap the whole wheat tortillas for your favorite gluten-free tortillas or wraps. The filling is naturally gluten-free, so it’s an easy adjustment.

Can I add other veggies to the burritos?

Definitely! I’ve added sautéed bell peppers, onions, or spinach to the filling for extra color and nutrition. Just cook vegetables first to avoid adding too much moisture.

Final Thoughts

This Sweet Potato Black Bean Breakfast Burritos Recipe feels like a little celebration every morning—simple ingredients, big flavors, and just enough spice to wake up your taste buds. I truly enjoy making these on weekend mornings or prepping multiple ones for the week ahead. I hope you find yourself loving the ease and satisfaction just like I do. Give it a try and see how it changes your breakfast routine for the better!