Print

Sweet Potato Breakfast Burritos

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious and nutritious sweet potato breakfast burritos filled with eggs, black beans, and cheese, perfect for brunch or a quick breakfast.

Ingredients

Scale
  • 2 Tbsp. olive oil, divided
  • 1 small sweet potato, cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 1 poblano pepper, chopped
  • 3/4 tsp. Kosher salt, divided
  • 3/4 tsp. pepper, divided
  • 1/4 tsp. chili powder
  • 1 cup canned black beans, rinsed
  • 8 large eggs
  • 3 oz. Cheddar cheese, coarsely grated (about 1 cup)
  • 3 cups baby kale
  • 6 burrito-size flour tortillas (10-inch)

Instructions

  1. Cook the filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sweet potato, onion, and poblano pepper. Season with 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and chili powder. Sauté until the sweet potatoes are tender, about 8-10 minutes. Stir in the black beans and kale, cooking until the kale wilts.
  2. Scramble the eggs: In a separate bowl, whisk the eggs with the remaining salt and pepper. In another skillet, heat the remaining olive oil over medium heat. Pour in the eggs and scramble until cooked through.
  3. Assemble and store: Combine the veggie mixture with the scrambled eggs. Spoon this filling onto the center of each tortilla. Add some grated Cheddar cheese, fold the sides of the tortilla over the filling, and roll it up tightly. Store burritos in an airtight container or wrap them in foil for freezing.
  4. Reheat and serve: To reheat, unwrap and microwave for 1-2 minutes or bake in the oven at 350°F for 15-20 minutes until heated through.

Notes

For an extra kick, consider adding jalapeños or hot sauce. These burritos can be made ahead and stored in the fridge or freezer.

Nutrition

Find it online: https://www.topchoicerecipes.com/sweet-potato-breakfast-burritos/