Sweet Potato Breakfast Burritos
Sweet Potato Breakfast Burritos are a healthy, filling breakfast made with eggs, beans, and vegetables.Perfect for meal prep and freezer storage.Ready in under 40 minutes and easy to customize.
Ingredients
- 2 tbsp olive oil divided
- 1 small sweet potato cut into 1/2-inch pieces
- 1 medium onion chopped
- 1 poblano pepper chopped
- Kosher salt and black pepper
- 1/4 tsp chili powder
- 1 cup canned black beans rinsed
- 8 large eggs
- 3 oz cheddar cheese grated
- 3 cups baby kale
- 6 large flour tortillas
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sweet potato and cook for 5–6 minutes until lightly browned. Add 2 tablespoons water, cover, and cook until tender.
- Add onion, poblano pepper, salt, and pepper. Cook covered for 3–4 minutes until soft. Stir in chili powder and cook for 1 minute. Add black beans, mix, and remove from heat.
- In a bowl, whisk eggs with salt and pepper. Heat remaining oil in a nonstick skillet and cook eggs, stirring gently, until softly scrambled.
- Assemble Sweet Potato Breakfast Burritos by dividing the filling, eggs, cheese, and kale among tortillas. Fold sides and roll tightly.
- Serve immediately or wrap individually for storage.
Notes
- You can add hot sauce or salsa for extra flavor
- Try feta instead of cheddar for a tangy twist
- Great for meal prep and freezing