Sweet Potato Breakfast Burritos

Tired of breakfast options that are bland or leave you hungry by mid-morning? Sweet Potato Breakfast Burritos are packed with roasted sweet potatoes, fluffy eggs, and hearty black beans, wrapped in a warm tortilla for a satisfying meal on the go.

At dishfoody.com, I love crafting recipes that bring flavor and nutrition together in easy, family-friendly packages. This dish started as a creative twist on the usual breakfast wraps and quickly became a favorite for busy mornings and lazy brunches alike.

In this article, discover why these burritos shine, which ingredients bring maximum flavor, beginner-friendly prep, tasty variations for any craving, and tips for serving or storing your new breakfast staple.

Why This Sweet Potato Breakfast Burritos Recipe Works

• Uses affordable, easy-to-find sweet potatoes and pantry staples, making this both budget-friendly and accessible.
• Roasting sweet potatoes and layering them with protein-rich eggs and beans creates filling, flavorful burritos ready in less than 30 minutes.
• Perfect for meal prep, busy workdays, or a weekend brunch everyone will love.

Choosing the Right Ingredients for Sweet Potato Breakfast Burritos

Best Fillings for This Recipe

Roasted sweet potatoes, scrambled or fried eggs, black beans, and sautéed onions and peppers form a hearty base. Add cheese or avocado for extra richness.

Buying Tips

Select firm sweet potatoes with smooth, unblemished skin. Use fresh eggs and canned or cooked black beans for convenience.

Substitutions

Replace black beans with pinto or kidney beans if preferred. For a vegan version, omit the eggs and use tofu scramble instead.

Ingredients & Prep for Sweet Potato Breakfast Burritos

Veggie Prep Essentials

Peel and dice sweet potatoes into bite-sized cubes. Toss with olive oil, smoked paprika, salt, and pepper before roasting at 425°F (220°C) for 18–20 minutes until golden.

Eggs and Sautéed Add-ins

Whisk eggs with a pinch of salt and scramble in a nonstick skillet. Sauté diced onions and peppers until soft, then stir in beans just to heat through. Have tortillas ready and warm.

Pantry Staples

Large flour tortillas, olive oil, eggs, sweet potatoes, black beans, bell peppers, onion, cheese (optional), avocado, salt, pepper, and smoked paprika.

Step-by-Step Cooking Instructions for Sweet Potato Breakfast Burritos

Pre-Cooking Prep for Sweet Potato Breakfast Burritos

Preheat oven, prep veggies, rinse beans, and crack eggs into a bowl. Mise en place makes assembly quick and smooth.

Cooking Method for Sweet Potato Breakfast Burritos

Roast sweet potatoes, scramble eggs, and sauté veggies and beans as described above. Layer all fillings down the center of each tortilla, sprinkle with cheese and avocado, and roll up burrito-style. Serve warm or toast in a skillet for a crisp finish.

Doneness Check for Sweet Potato Breakfast Burritos

Ensure sweet potatoes are tender and slightly caramelized, eggs are fully cooked, and burrito wraps are golden if toasted.

Resting for Sweet Potato Breakfast Burritos

Let burritos rest briefly after toasting this helps the cheese melt and fillings meld together.

Pro Tips for Perfect Sweet Potato Breakfast Burritos

Avoiding Soggy or Overstuffed Burritos

Let roasted veggies cool slightly before wrapping. Don’t overfill; too much can cause the tortilla to tear.

Tool Recommendations

Use a parchment-lined baking sheet for roasting and a microwave or skillet for quick reheating.

Storage & Reheating

Wrap each burrito in foil and refrigerate up to 4 days or freeze for up to 3 months. To reheat, microwave or toast in a skillet until hot.

Flavor Variations for Sweet Potato Breakfast Burritos

Spicy Twist

Mix in chipotle peppers, jalapeños, or hot sauce. Top with salsa or pepper jack cheese.

Keto/Paleo

Use a low-carb tortilla or collard green wrap. Skip beans and cheese if needed.

Global Flavors

Try a dash of curry powder, Moroccan spices, or a spoonful of kimchi for an international upgrade.

Serving Suggestions for Sweet Potato Breakfast Burritos

Pair with fresh fruit, yogurt parfaits, or leafy greens for a balanced meal. Great with coffee, green tea, or a fruit smoothie.

FAQs for Sweet Potato Breakfast Burritos

Can I use frozen sweet potatoes?
Yes, but roast from frozen and adjust baking time as needed.

How do I keep burritos from falling apart?
Warm tortillas before filling and don’t overload.

Are these safe for meal prep and kids?
Absolutely just adjust fillings for allergies or spice level as needed.

Conclusion

Make your mornings brighter with Sweet Potato Breakfast Burritos easy to prep, full of flavor, and endlessly customizable! Join thousands at dishfoody.com enjoying this colorful start to the day. Want more meal inspiration? Check out our Scrambled Eggs with Smoked Trout and Crème Fraîche next!

Sweet Potato Breakfast Burritos

Print Recipe

Hearty, flavorful, and perfect for meal prep these Sweet Potato Breakfast Burritos are packed with roasted sweet potatoes, scrambled eggs, black beans, and cheese for a nutritious morning boost.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 4 burritos 1x
• Category: Breakfast
• Method: Stovetop & Oven
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1/2 tsp chili powder
• 1/4 tsp cumin
• Salt and pepper to taste
• 6 large eggs
• 1/4 cup milk
• 1 tbsp butter
• 1 cup black beans, drained and rinsed
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 4 large flour tortillas
• 1/4 cup salsa or hot sauce
• Optional toppings: avocado slices, cilantro, lime wedges

Instructions

• 1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender.
• 2. In a bowl, whisk eggs with milk. Melt butter in a skillet over medium heat, then scramble eggs until just set.
• 3. Warm tortillas briefly to make them pliable.
• 4. Assemble burritos by layering roasted sweet potatoes, scrambled eggs, black beans, cheese, and a spoonful of salsa.
• 5. Roll up tightly, folding in sides as you go.
• 6. Serve immediately or wrap in foil for a grab-and-go breakfast.
• 7. For meal prep, let burritos cool, wrap individually, and freeze for up to 2 months.

Notes

• Reheat frozen burritos in the microwave or oven for a quick breakfast.
• Swap black beans with pinto beans or add cooked sausage for extra protein.
• Use whole wheat tortillas for a higher-fiber option.

Nutrition

• Serving Size: 1 burrito
• Calories: 380
• Sugar: 6g
• Sodium: 520mg
• Fat: 17g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 6g
• Protein: 17g
• Cholesterol: 210mg

Keywords: Sweet Potato Breakfast Burritos, healthy breakfast, meal prep, vegetarian burrito