These Sweet Potato, Black Bean & Egg Burritos are jam packed with both flavor and protein. In addition to the eggs, the black beans and sweet potato make a complete protein so you end up with a double dose! Protein is important for keeping us full and strong so this is a perfect substantial breakfast to get your day started!
Sweet Potatoes: They are very flavorful and also high in fiber, vitamins and minerals. What a great combo!
Black Beans: I buy canned black beans, make sure to rinse them.
Eggs: I buy organic, free range eggs.
Cheese: I like the mexican blend shredded cheese in this recipe. It melts well and is a yummy mix of sharp cheddar, monterey jack, asadero and queso blanco. I purchase the lite option because it is lower in fat and I would rather get my fats from a healthier source such as avocado and olive oil.
Milk: I use almond, but you can use any milk of your preference. It just helps to make the scrambled eggs fluffy.
Enchilada Sauce: I love Trader Joe’s enchilada sauce. It’s flavorful without being too spicy.
How to Make Sweet Potato, Black Bean and Egg Burritos
Preheat the oven to 400 degrees so it’s ready for you once you’re done the quick prep work! Thoroughly wash the sweet potatoes, and then dice them into bite sized pieces. Place them in a mixing bowl and coat in olive oil. Sprinkle seasonings on potatoes and use your hands to make sure they’re evenly coated. Place on a baking sheet, making sure there is space in between each potato. This will ensure they don’t get soggy while in the oven. While the potatoes are baking, place eggs into a mixing bowl and whisk. Add milk and whisk again. I like to add a little extra ground cumin and chili powder to the eggs. Place them into a hot greased skillet and scramble. This should take about 5 minutes. While the eggs are cooking, drain black beans and place in a large mixing bowl. When they’re done, add potatoes and eggs to the same bowl. Using a large spoon, combine all ingredients. Warm each tortilla in a clean skillet over medium heat for just 10 seconds per tortilla. This will help them roll without ripping. Place the tortillas on the counter, scoop potato, egg and bean mixture onto tortillas. Top with cheese, enchilada sauce and avocado. Roll tortilla, fold in sides, roll again. Repeat for all tortillas, and then place in aluminum foil, rolling them the same way. Place in the freezer for up to 2 months
Remove the burrito from the foil, roll in a paper towel and place in microwave for 2-3 minutes on high. You can top with extra avocado and enchilada sauce if you’d like!
2 sweet potatoes, diced Seasonings:
1 can black beans, drained
12 eggs, scrambled
6 tbsp lite mexican blend cheese, shredded
6 whole wheat tortillas
2 avocados, diced
2 tbsp olive oil
1/4 cup milk
6 tbsp enchilada sauce
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp garlic powder
2 sweet potatoes, diced