Sweet Potato Breakfast Burritos

These sweet potato breakfast burritos are stuffed with fluffy eggs, black beans, hot sauce, and melty cheese. They’re easy to batch prep and reheat for quick breakfasts!

Comin’ back atcha with some more sweet potato goodness in the form of breakfast burritos. Because A) you guys really love sweet potatoes and B) you guys really love breakfast burritos…. which makes sense because those are two of the best foods on earth. Why not combine them?

So what we have going on in these breakfast burritos is smoky roasted sweet potatoes, black beans, fluffy scrambled eggs, melty cheese, and hot sauce. I’ve tried them with sriracha, salsa, and a chipotle-based sauce and so far, my favorite is sriracha. Sometimes I even get a little ambitious and whip up some guacamole to dip them in for good measure.

These breakfast burritos are so easy to prep in a large batch and reheat for quick breakfasts. I like to wrap them in foil so they can be popped right into the oven and reheated in just a few minutes.

When you make these Sweet Potato Breakfast Burritos, be sure to let us know. 😍 Drop a comment below and tag us on Instagram – we love sharing your pictures on our stories!

Sweet Potato Breakfast Burritos

★★★★★

5 from 10 reviews

These sweet potato breakfast burritos are stuffed with fluffy eggs, black beans, hot sauce, and melty cheese. They’re easy to batch prep and reheat for quick breakfasts!

• Author: The Fitchen
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 - 8 burritos 1x
• Category: Breakfast

Scale 1x2x3x

Ingredients

• 4 cups sweet potatoes
• 1 – 15 oz. can black beans, drained and rinsed
• 6–8 tortillas
• 1 – 6 oz. package Mexican shredded cheese
• hot sauce or salsa if desired

FOR THE SWEET POTATOES

• olive oil spray or cooking spray of choice
• 1 teaspoon sea salt
• 1 teaspoon chili powder
• ½ teaspoon black pepper
• ½ teaspoon chipotle powder
• ½ teaspoon paprika
• 1/4 teaspoon cayenne (optional)

FOR THE EGGS

• 8 eggs, whisked
• oil for cooking eggs
• ½ teaspoon sea salt
• ½ teaspoon pepper

Instructions

1. Preheat oven to 400º and line 2 baking sheets with parchment paper. Chop sweet potatoes and arrange on the baking sheet. Coat with cooking spray of choice, then add seasonings and toss to combine. Place the sheet pans into the oven and bake 15 minutes, then toss and return to oven for 10 more minutes.
2. In a medium-sized skillet, heat oil to medium. Pour in whisked eggs. Add salt and pepper. Scramble occasionally until the eggs are cooked through. Mix in black beans. Set aside.
3. In each tortilla, spread shredded cheese, then scoop in eggs and sweet potatoes. If desired, add a spoonful of salsa.
4. Roll up the burritos, folding in the ends first and tucking in any loose filling as you go. Once they’re all rolled, wrap them in foil and store in the refrigerator or freezer. See the notes for reheating instructions.

Notes

*To reheat from refrigerator, preheat oven to 350º and place foil wrapped burrito into the oven. Cook 12-15 minutes.

*To reheat from frozen, preheat oven to 350º and place foil wrapped burrito into the oven. Cook 20-25 minutes.

Keywords: burritos, breakfast, meal prep, healthy, vegetarian, sweet potatoes, black beans, freezer