Sweet Potato Black Bean Breakfast Burritos Recipe

If you’re on the hunt for a hearty, healthy morning meal that satisfies both your taste buds and your waistline, let me introduce you to my absolute favorite Sweet Potato Black Bean Breakfast Burritos Recipe. This recipe is packed with protein, fiber, and flavors that just sing when combined — and once you make it, you’ll understand why it’s a staple in my kitchen for busy mornings or lazy weekends. Trust me, you’re going to want to make a big batch.

this …

Ingredients You’ll Need

I’ve found that these ingredients work so well together because they balance creamy, earthy, and spicy flavors—and of course, the textures complement one another perfectly. When shopping, choose sweet potatoes that are firm and smooth, and make sure your tortillas are fresh and pliable to avoid any cracking when rolling.

• Low carb or low calorie tortillas or wraps: Look for ones that are soft and flexible for easy rolling; warming them up before assembling helps too.
• Medium sweet potatoes: Choose ones that aren’t too big so they’ll cook evenly and quickly, especially if you microwave them.
• Black beans (canned, rinsed and drained): Use low-sodium if possible to control salt levels in your burritos.
• Cumin: Adds a warm, smoky flavor that’s essential to really bring out the beans’ earthiness.
• Chili powder: Just a little gives a subtle kick without overpowering the sweetness of the potatoes.
• AllWhites® 100% liquid egg whites: Using liquid egg whites keeps the burritos light yet packed with protein.
• Avocado: Whether you dice, slice, or mash it, avocado adds a creamy contrast that rounds out the flavors beautifully.
• Your favorite salsa: Choose a salsa that matches your spice tolerance—it’s the perfect finishing touch.

Variations

I love tweaking this Sweet Potato Black Bean Breakfast Burritos Recipe depending on what’s in my fridge or what my family is craving. Feel free to make it your own—whether it’s adding some cheese, swapping in tofu, or turning up the heat with jalapeños!

• Vegetarian or Vegan: I’ve made this burrito vegan by skipping the egg whites and instead using scrambled tofu seasoned similarly with cumin and chili powder—it works amazingly well!
• Spice it Up: Sometimes I add a pinch of smoked paprika or cayenne for an extra smoky heat that our family loves.
• Make it Heartier: Adding cooked quinoa or brown rice gives it even more texture and makes the burritos perfect for brunch or a light lunch.
• Change the Salsa: Try mango salsa or roasted tomato salsa to add a sweet or smoky twist depending on the season.

How to Make Sweet Potato Black Bean Breakfast Burritos Recipe

Step 1: Cook and Mash the Sweet Potatoes

I like to microwave my sweet potatoes for speed, piercing each a few times with a fork before zapping them on high for 4 to 6 minutes. Just keep an eye on them so they don’t get mushy—depending on the size, they could take up to 10 minutes. Alternatively, roasting at 400°F for about 45 minutes brings out a deeper sweetness, but it takes a bit longer. Once soft, peel off the skins and mash them up in a bowl—don’t worry about them being perfectly smooth, a little texture makes the filling more interesting.

Step 2: Season and Prep the Black Beans

While the potatoes are cooking, mix the rinsed and drained black beans with cumin and chili powder in a separate bowl. This little blend of spices really wakes up the beans, making them a flavorful contrast to the sweetness of the potatoes.

Step 3: Cook the Egg Whites

Spray a nonstick skillet with cooking spray and pour in the egg whites over medium-low heat. I gently fold them every few minutes to keep the texture fluffy but not dry, which usually takes about 5 minutes. The goal is to get soft, billowy egg whites that bind nicely with the other filling without overwhelming it.

Step 4: Warm Tortillas and Assemble Your Burritos

Warming your tortillas for about 10-20 seconds in the microwave makes all the difference to prevent cracking when you roll. Spread a layer of mashed sweet potato across each tortilla, add a scoop of fluffy egg whites, then spoon on the spiced black beans. Layer your avocado wherever you like it best—diced, sliced, or mashed—and top with a healthy drizzle of your favorite salsa. Don’t forget a sprinkle of salt and pepper to enhance all the flavors before you tuck and roll!

How to Serve Sweet Potato Black Bean Breakfast Burritos Recipe

Garnishes

I always top these with an extra spoonful of salsa and a dollop of sour cream or Greek yogurt for creaminess. Sometimes I add fresh chopped cilantro or a squeeze of lime juice to brighten things up—it really takes the flavors to the next level!

Side Dishes

My go-to side is a simple green salad or some roasted breakfast potatoes if I’m feeling extra hungry. Fresh fruit also works wonderfully to balance the savory burritos with a sweet, juicy contrast.

Creative Ways to Present

For brunch parties, I like to slice the burritos in half on a platter so guests can easily grab them with their hands. Another fun idea is serving the filling in mini tortillas as bite-sized breakfast tacos—they’re always a hit!

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover burritos individually in foil or plastic wrap and store them in an airtight container in the fridge. They stay fresh for up to 3 days, making them perfect for quick breakfasts or snacks.

Freezing

Freezing works surprisingly well with this recipe. Just wrap each burrito tightly in plastic wrap and foil, then freeze. When you’re ready, thaw overnight in the fridge and reheat in the oven or microwave—just keep an eye on reheating so they don’t dry out.

Reheating

I prefer reheating them in the oven at 300°F for 5-10 minutes so the tortillas don’t get soggy and the filling heats evenly. If you’re in a rush, the microwave works too—just cover the burrito with a damp paper towel to keep it moist.

FAQs

Final Thoughts

This Sweet Potato Black Bean Breakfast Burritos Recipe has seriously changed my morning routine. It’s easy, flavorful, and packed with nutritious ingredients that keep me full well into the afternoon. Plus, knowing I’m feeding my family something wholesome and delicious? That’s priceless. I can’t recommend you give this recipe a try enough—it really might become your new favorite way to start the day!

Print