Description
These Sweet Potato, Black Bean & Egg White Breakfast Burritos are a healthy, protein-packed meal perfect for busy mornings. Featuring whole wheat tortillas filled with mashed sweet potatoes, seasoned black beans, fluffy scrambled egg whites, creamy avocado, cheese, and a drizzle of enchilada sauce, they are freezer-friendly and ideal for meal prep.
Ingredients
Scale
Burritos
- 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
Instructions
- Cook Sweet Potatoes: Pierce sweet potatoes several times with a fork. Microwave on high for 6 minutes or until cooked through (may take up to 10 minutes depending on thickness). Alternatively, roast in a 375°F oven for 45 minutes until fork tender. Let cool slightly, remove skins, and mash 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 spray and heat over medium-low. Pour in eggs and cook gently, folding every few minutes until fluffy and fully cooked. Remove from heat.
- Warm Tortillas: Slightly warm tortillas by microwaving for 10-20 seconds to make them easier to roll.
- Assemble Burritos: Lay out a warm tortilla and spread a portion of mashed sweet potato evenly. Add scrambled eggs, diced avocado, seasoned black beans, and shredded cheese on top. Drizzle about 1 tablespoon of enchilada sauce over the fillings. Season with salt and pepper if desired. Fold in ends and roll tightly to form burritos.
- Heat Burritos to Serve: Place assembled burritos on a baking sheet and warm 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 desired.
Notes
- These burritos are freezer-friendly and make excellent meal prep options. Wrap individually in foil or plastic wrap and freeze. Reheat in the microwave or oven before serving.
- For a vegan version, substitute eggs with scrambled tofu and use vegan cheese or omit cheese entirely.
- Adjust spice levels by adding more or less chili powder and red pepper flakes to suit your taste.
- Using low-carb tortillas is a great way to reduce carbohydrate content if desired.
- Sweet potatoes can be roasted in advance to save time during weekday mornings.
Nutrition
- Serving Size: 1 burrito
- Calories: 398 kcal
- Sugar: 5.5 g
- Sodium: 350 mg
- Fat: 13.8 g
- Saturated Fat: 4.0 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 54.3 g
- Fiber: 10.5 g
- Protein: 18.1 g
- Cholesterol: 120 mg
