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 of 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 irresistibly cozy and hearty about starting your day with a warm, flavorful burrito — and this Sweet Potato Black Bean Breakfast Burritos Recipe really hits the spot. The combination of creamy sweet potatoes, protein-packed black beans, and fluffy eggs wrapped in a soft tortilla makes breakfast feel like a celebration.

A close-up of two tortilla wrap halves placed side by side on a white plate with decorative embossed edges. The wraps are filled with layers starting with a soft brown whole wheat tortilla, followed by a visible layer of orange sauce, chunks of green avocado pieces, black beans scattered throughout, and small pieces of tofu or similar light-colored protein. The textures show the smooth avocado, firm beans, and the soft wrap holding everything together. The plate sits on a white marbled surface with part of a striped cloth visible underneath. 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

This isn't just any breakfast burrito — it's my go-to when I want something nutritious, satisfying, and a little bit special. The sweet potato adds a subtle sweetness and creamy texture that pairs perfectly with zesty black beans and eggs. Plus, it’s so easy to prepare, making those busy mornings way more manageable.

Balanced Nutrition: You get a fantastic mix of fiber, protein, and healthy fats that keep you full for hours.
Freezer-Friendly: Make a batch ahead and freeze them for stress-free mornings that still feel homemade.
Customizable Flavors: Whether you like it spicy or mild, you can easily tailor the seasonings and add-ins to your taste.
Vegetarian and Protein-Packed: Without any meat, you still get plenty of protein thanks to the eggs and black beans.

Ingredients & Why They Work

The ingredients in this Sweet Potato Black Bean Breakfast Burritos Recipe come together beautifully — the creamy mashed sweet potatoes bring a natural sweetness and smooth texture, while the black beans add a hearty bite and earthy flavor. The eggs provide richness and protein, and all wrapped in whole wheat tortillas for fiber and structure.

Flat lay of peeled mashed sweet potatoes in a simple white ceramic bowl, shiny black beans in a white bowl, six whole large brown eggs with clean shells, one diced ripe avocado arranged neatly on a white plate, a small white bowl with shredded colby jack cheese, another small white bowl holding vibrant red enchilada sauce, and six whole wheat tortillas stacked beside each other, all ingredients fresh and natural, perfect symmetry, balanced layout 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

Sweet potatoes: I love their natural sweetness and how they mash so well to complement the filling.
Black beans: Rinsed and drained to keep everything clean-tasting and prevent sogginess.
Cumin & chili powder: These spices add that classic southwestern warmth without overpowering.
Eggs or egg whites: Fluffy eggs hold the burrito together and boost the protein.
Avocado: Adds creaminess and healthy fats, plus it makes each bite dreamy.
Mexican or Colby Jack cheese: A melty, mild cheese balances flavors perfectly.
Red enchilada sauce: Just a drizzle adds tangy brightness and a hint of heat.
Whole wheat tortillas: These give a nutty flavor and hold everything together sturdily.

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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

I like to switch things up depending on my mood or what’s in the fridge. You can swap out egg whites for whole eggs if you want extra richness, or add some sautéed bell peppers and onions for more veggies. Don’t be afraid to crank up the spices if you’re into a spicier start!

Variation: Once, I added a handful of fresh spinach to the eggs as they cooked — it was a sneaky way to get greens in there without changing the flavor too much.
Dairy-Free: Omit the cheese or use a plant-based alternative to keep it vegan-friendly.
Low Carb: Use low-carb tortillas or even large lettuce leaves as wraps for a lighter option.
Extra Protein: Toss in some cooked quinoa or even a bit of crispy tofu for more plant-based protein punch.

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

Two halves of a wrap, placed leaning against each other on a white plate with a subtle patterned edge, sit atop a white marbled surface. The wrap’s outer layer is a light brown, soft tortilla. Inside, the filling shows several distinct layers: a base of orange sauce, chunks of green avocado, black beans scattered throughout, and small pieces of light-colored cooked protein or tofu. The colors contrast well, with the green avocado standing out among the darker black beans and orange sauce, all wrapped snugly inside the tortilla. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook and Mash the Sweet Potatoes

First things first: pierce your sweet potatoes with a fork a few times—they’ll steam evenly that way. I usually microwave mine for about 6 minutes, but don’t be surprised if it takes up to 10 minutes depending on their size. If you've got more time, roasting them in a 375°F oven for 45 minutes really amps up the flavor and caramelization. Once soft, let them cool just enough to handle, then scoop out the flesh and mash it with a fork until creamy but still a bit chunky — that texture is key for a comforting bite.

Step 2: Prep the Black Bean Mixture

In a large bowl, mix your rinsed and drained black beans with cumin, chili powder, and a pinch of red pepper flakes if you like a little heat. Stir until everything is coated and resting quietly until you're ready to assemble.

Step 3: Scramble the Eggs (or Egg Whites)

Beat your eggs or egg whites in a bowl, then heat a skillet over medium-low with a bit of nonstick spray. Pour in the eggs and let them cook slowly, folding every couple of minutes to build up fluffy layers. It’s worth the extra patience — they turn out tender and soft, perfect for rolling.

Step 4: Warm the Tortillas and Assemble

Warming the tortillas for 10–20 seconds in the microwave makes them much more pliable — trust me, those cracks when rolling a cold tortilla aren’t fun! Lay each tortilla flat, spread a generous layer of mashed sweet potato first, then scatter on eggs, black bean mixture, diced avocado, and cheese. Drizzle with a tablespoon of red enchilada sauce, and season with salt and pepper to your liking. Fold in the sides tightly and roll up to enclose the filling like a little package of deliciousness.

Step 5: Reheat and Serve

I usually pop mine on a baking sheet at 300°F for about 5 to 10 minutes to get everything warmed through and the cheese nice and melty. If you’re in a rush, a quick trip to the microwave for 1 to 2 minutes works fine too. Serve your burritos with sour cream, Greek yogurt, salsa, or hot sauce — or all of the above for flavor overload.

Top Tip

Over the years, I've learned a few little tricks that make these Sweet Potato Black Bean Breakfast Burritos Recipe even better and foolproof for busy mornings.

Don’t skip warming the tortillas: It may seem minor, but a warm tortilla is much easier to roll and less likely to crack.
Drain and rinse your black beans well: This keeps the filling from getting watery and maintains great texture.
Cook eggs low and slow: Patience here pays off with extra fluffy, tender eggs rather than rubbery scrambled bits.
Use a fork to mash sweet potatoes: Avoid a blender or food processor unless you want a super smooth filling — the slight chunkiness makes it feel more homemade and hearty.

How to Serve Sweet Potato Black Bean Breakfast Burritos Recipe

sweet potato breakfast burritos - Serving Suggestion

Garnishes

I’m a sucker for fresh garnishes — a spoonful of tangy Greek yogurt or sour cream adds creaminess, and a sprinkle of fresh cilantro or green onions lifts the flavors and adds color. Sometimes I add a few pickled jalapeños just for a little kick.

Side Dishes

This recipe stands beautifully on its own, but I like pairing it with a simple fruit salad or some roasted breakfast potatoes for a fuller brunch spread. A cup of black coffee or herbal tea seals the deal for me.

Creative Ways to Present

For special weekend breakfasts, I’ve wrapped these burritos in foil and sliced them diagonally, stacking them up on a platter with bowls of guacamole, extra salsa, and cheese for a fun do-it-yourself burrito bar. It’s always a hit when friends come over!

Make Ahead and Storage

Storing Leftovers

Wrap leftovers tightly in foil or plastic wrap and store them in an airtight container in the fridge. They’re best eaten within 3 days, and keeping them wrapped well keeps the tortillas from drying out.

Freezing

I’ve frozen these burritos individually wrapped in plastic wrap, then placed in a freezer bag. They freeze beautifully and make mornings so much easier — just thaw overnight in the fridge and warm up the next day.

Reheating

To reheat, I unwrap the burrito and microwave it for 1-2 minutes on high, flipping halfway through for even warming. If I have a bit more time, I pop it in a 300°F oven for about 10 minutes to get the cheese melty and tortilla slightly crisp.

Frequently Asked Questions:

Can I make these burritos vegan?

Absolutely! Substitute the eggs with scrambled tofu or chickpea flour scramble, and swap the cheese for a vegan alternative or nutritional yeast. Keep the rest as is for a tasty vegan breakfast burrito.

Are Sweet Potato Black Bean Breakfast Burritos Recipe gluten-free?

Since the recipe calls for whole wheat tortillas, it's not gluten-free by default. However, you can use gluten-free tortillas or large lettuce wraps to make it gluten-free without compromising flavor.

How spicy is this recipe?

The heat level is mild but customizable. The recipe includes optional red pepper flakes and chili powder, which you can adjust or omit to suit your taste preferences.

Can I prep the filling ahead of time?

Yes! You can prepare the mashed sweet potatoes, black bean mixture, and scrambled eggs a day in advance. Store each component separately in the fridge and assemble burritos the morning of for maximum freshness.

Final Thoughts

Honestly, these Sweet Potato Black Bean Breakfast Burritos Recipe have become one of my favorite ways to start the day. They’re comforting but not heavy, packed with nutrients, and so versatile that you can make them your own. Whether you’re fueling a busy weekday or treating yourself on the weekend, I hope you’ll love these burritos as much as I do — give them a try and enjoy every delicious bite!