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Sweet Potato Black Bean Burrito

Featured in: Global Street Food

This dish features roasted sweet potatoes and red peppers seasoned with cumin, smoked paprika, and chili powder, paired with sautéed black beans. Wrapped in warm flour tortillas and optionally topped with cheddar and scrambled eggs, it offers a balanced, hearty meal ideal for breakfast or any time needing a flavorful boost. The layers of smoky, sweet, and savory notes make it satisfying and versatile. Optional garnishes like salsa and fresh coriander add freshness and zing. Easily prepared for meal prep and adaptable for vegetarians and vegans.

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Updated on Wed, 19 Nov 2025 12:50:00 GMT
Warm, golden Sweet Potato & Black Bean Breakfast Burrito, perfectly wrapped and ready to enjoy for breakfast. Save
Warm, golden Sweet Potato & Black Bean Breakfast Burrito, perfectly wrapped and ready to enjoy for breakfast. | fryzia.com

A hearty, flavorful vegetarian breakfast burrito packed with roasted sweet potatoes, black beans, and simple budget-friendly ingredients. Perfect for meal prep or a satisfying start to the day.

This burrito became a staple in my kitchen after experimenting with different Tex-Mex flavors for breakfast. It's satisfying and quick to prep, making mornings so much easier.

Ingredients

  • Sweet potatoes: 2 medium, peeled and diced (about 400 g)
  • Red onion: 1 small, diced
  • Red bell pepper: 1, diced
  • Garlic: 2 cloves, minced
  • Black beans: 1 can (400 g), drained and rinsed
  • Olive oil: 2 tbsp
  • Ground cumin: 1 tsp
  • Smoked paprika: 1 tsp
  • Chili powder: 1/2 tsp
  • Salt and black pepper: to taste
  • Flour tortillas: 4 large (25 cm / 10-inch)
  • Shredded cheddar cheese: 100 g (optional)
  • Eggs: 4 large (optional, for extra protein)
  • Salsa: optional
  • Fresh coriander (cilantro): chopped, optional
  • Hot sauce: optional

Instructions

Roast vegetables:
Preheat oven to 200°C (400°F). Line baking sheet with parchment paper. Toss diced sweet potatoes, red onion, and bell pepper with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread evenly on baking sheet and roast for 20–25 minutes, stirring halfway, until sweet potatoes are tender and slightly caramelized.
Cook black beans:
In a skillet over medium heat, add a splash of oil and sauté garlic for 1 minute. Add black beans and cook until heated through, about 3 minutes. Season with salt and pepper.
Prepare eggs (optional):
Scramble eggs in a separate pan if using.
Warm tortillas:
Heat tortillas in a dry skillet or microwave until pliable.
Assemble burritos:
Divide roasted vegetables, black beans, and (optional) scrambled eggs among tortillas. Top with shredded cheddar cheese, salsa, and coriander if desired.
Roll and toast:
Fold in the sides and roll up each tortilla tightly to form a burrito. Toast seam-side down in skillet for 1–2 minutes for a crispy finish, if desired. Serve hot.
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Last weekend, my kids helped wrap the burritos, making it a fun and interactive breakfast. Everyone enjoyed picking their favorite toppings.

Required Tools

Baking sheet, skillet, mixing bowl, knife and cutting board, spatula

Allergen Information

Contains gluten (tortillas) and dairy (cheese) if used. Contains eggs if added. Substitute gluten-free tortillas and plant-based cheese, eggs for allergy-friendly options. Always check product labels for potential allergens.

Nutritional Information

Per serving (with cheese and eggs): Calories 435, Total Fat 15 g, Carbohydrates 58 g, Protein 16 g

A close-up of a delicious Sweet Potato & Black Bean Breakfast Burrito, with roasted vegetables and melted cheese. Save
A close-up of a delicious Sweet Potato & Black Bean Breakfast Burrito, with roasted vegetables and melted cheese. | fryzia.com

Try this burrito for breakfast and you will have a nourishing, delicious start to your day. Enjoy customizing it to your taste preferences.

Recipe FAQ Section

→ How do I roast sweet potatoes for best flavor?

Toss diced sweet potatoes with olive oil and spices, then roast at 200°C (400°F) for 20–25 minutes until tender and caramelized, stirring halfway through.

→ Can I make this dish vegan?

Yes, omit eggs and cheese or substitute them with plant-based alternatives for a vegan-friendly version.

→ What spices give the best flavor in this dish?

A mix of ground cumin, smoked paprika, and chili powder brings smoky warmth and depth to the vegetables.

→ How should I warm the tortillas?

Warm tortillas in a dry skillet or microwave until pliable for easy folding without cracking.

→ Is it possible to prepare this ahead of time?

Yes, prepare the filling in advance and keep wrapped burritos refrigerated up to 3 days, reheating before serving.

→ What garnishes complement this dish well?

Fresh coriander, salsa, and hot sauce provide bright and spicy notes that enhance the overall flavor.

Sweet Potato Black Bean Burrito

Roasted sweet potatoes and black beans combine with spices and tortillas for a filling Tex-Mex dish.

Prep duration
15 min
Cook duration
30 min
Complete duration
45 min
Created by Samantha Rivera

Classification Global Street Food

Complexity Level Easy

Heritage Tex-Mex American

Output 4 Portion Count

Dietary considerations Meat-Free

Components

Vegetables

01 2 medium sweet potatoes, peeled and diced (approximately 14 oz)
02 1 small red onion, diced
03 1 red bell pepper, diced
04 2 cloves garlic, minced

Legumes

01 1 can (14 oz) black beans, drained and rinsed

Spices & Seasonings

01 2 tablespoons olive oil
02 1 teaspoon ground cumin
03 1 teaspoon smoked paprika
04 1/2 teaspoon chili powder
05 Salt and black pepper, to taste

Burrito Assembly

01 4 large flour tortillas (10-inch diameter)
02 100 grams shredded cheddar cheese (optional)
03 4 large eggs (optional, for added protein)

Garnishes

01 Salsa
02 Fresh cilantro, chopped
03 Hot sauce

Preparation Steps

Phase 01

Preheat oven: Set oven to 400°F and line a baking sheet with parchment paper.

Phase 02

Prepare vegetables: Combine diced sweet potatoes, red onion, and bell pepper with olive oil, cumin, smoked paprika, chili powder, salt, and black pepper. Spread evenly on the prepared baking sheet.

Phase 03

Roast vegetables: Roast the vegetables for 20 to 25 minutes, stirring once halfway through until the sweet potatoes are tender and slightly caramelized.

Phase 04

Cook beans: While vegetables roast, heat a splash of oil in a skillet over medium heat. Sauté garlic for 1 minute, then add black beans and cook for about 3 minutes until warmed through. Season with salt and pepper.

Phase 05

Prepare eggs (optional): If using, scramble the eggs in a separate pan until fully cooked.

Phase 06

Warm tortillas: Heat the tortillas in a dry skillet or microwave until pliable and warm.

Phase 07

Assemble burritos: Distribute roasted vegetables, black beans, and scrambled eggs (if using) evenly among the tortillas. Top with shredded cheddar cheese, salsa, and chopped cilantro as desired.

Phase 08

Roll burritos: Fold the sides of each tortilla inward and roll tightly to enclose the filling.

Phase 09

Toast burritos (optional): For a crisp finish, toast the burritos seam-side down in a skillet for 1 to 2 minutes. Serve immediately.

Necessary tools

  • Baking sheet
  • Skillet
  • Mixing bowl
  • Knife and cutting board
  • Spatula

Allergy information

Review all ingredients for potential allergens and consult with healthcare providers if you're uncertain about any item.
  • Contains gluten (from flour tortillas) and dairy (cheese, if used).
  • Contains eggs if added.
  • Use gluten-free tortillas and plant-based cheese and eggs for allergy-friendly alternatives.

Nutrient breakdown (per portion)

These values are approximate and shouldn't replace professional medical guidance.
  • Energy Value: 435
  • Fat: 15 g
  • Carbohydrates: 58 g
  • Protein Content: 16 g