Description
A delicious and nutritious breakfast burrito filled with sweet potatoes, eggs, and black beans. Perfect for a hearty morning meal.
Ingredients
Scale
- 1 medium sweet potato, diced
- 4 large eggs
- 1/2 cup black beans, drained and rinsed
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 large whole wheat tortillas
- 1/4 cup shredded cheese (optional)
- 1 tbsp olive oil
Instructions
- Heat olive oil in a skillet over medium heat.
- Add diced sweet potato, onion, and bell pepper. Cook until sweet potato is tender, about 8-10 minutes.
- Stir in black beans, cumin, paprika, salt, and pepper. Cook for 2 more minutes.
- Push the mixture to one side of the skillet and crack eggs into the empty space. Scramble until fully cooked.
- Mix eggs with the sweet potato mixture.
- Warm tortillas in a dry skillet or microwave.
- Divide the filling between the tortillas. Sprinkle with cheese if using.
- Fold the sides of the tortilla inward and roll tightly to form a burrito.
- Serve immediately or wrap in foil for later.
Notes
- For a spicier version, add diced jalapeños or hot sauce.
- You can substitute black beans with pinto beans or chickpeas.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 190mg
