Sweet Potato Black Bean Burrito

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

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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.