Description
These Sweet Potato, Black Bean & Egg White Breakfast Burritos are a delicious and protein-packed morning meal option. Packed with wholesome ingredients like sweet potatoes, black beans, egg whites, and avocado, they are freezer-friendly and perfect for meal prepping a healthy breakfast.
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 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
Instructions
- Cook Sweet Potatoes: Pierce sweet potatoes with a fork several times. Microwave on high for 6 minutes or until tender, or roast in a 375°F oven for 45 minutes until fork-tender. Once cooked, peel the skins and mash the sweet potatoes in a medium bowl. Set aside.
- Prepare 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 Eggs: Beat eggs or egg whites in a medium bowl. Spray a skillet with nonstick cooking spray and heat over medium-low. Cook eggs, folding every few minutes to make fluffy scramble. Remove from heat when fully cooked.
- Warm Tortillas: Microwave tortillas for 10-20 seconds to make them pliable and easier to roll.
- Assemble Burritos: Lay out warm tortillas and evenly spread mashed sweet potatoes on each. Distribute scrambled eggs, diced avocado, black beans, and shredded cheese evenly. Drizzle about 1 tablespoon of enchilada sauce on each. Season with salt and pepper if desired. Tuck in ends and roll up the burritos tightly.
- Heat Burritos: To serve warm, place 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 preferred.
Notes
- These burritos are freezer-friendly and make great meal prep options—wrap individually in foil or plastic wrap before freezing.
- To reheat frozen burritos, thaw overnight in the fridge, then warm in the oven or microwave as desired.
- You can substitute low-carb tortillas or gluten-free tortillas to suit dietary needs.
- Adjust the spice level by varying the amount of chili powder and red pepper flakes.
- For a vegan version, substitute scrambled eggs with tofu scramble and omit cheese or use a vegan cheese alternative.
Nutrition
- Serving Size: 1 burrito
- Calories: 398 kcal
- Sugar: 5.5 g
- Sodium: 320 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: 140 mg
