Name: Sweet Potato Black Bean Breakfast Burritos Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Mexican-inspired
Ingredients: 6 8-inch whole wheat tortillas; 3 medium sweet potatoes; 1 (15 ounce) can black beans, rinsed and drained; 1/2 teaspoon cumin; 1/4 teaspoon chili powder; Few dashes of red pepper flakes, if desired; 6 large eggs or 8 large egg whites; 1 avocado, diced; 1/2 cup shredded Mexican or Colby Jack cheese; 1/3 cup red enchilada sauce

There’s something so cozy and satisfying about starting your day with a warm, hearty wrap. This Sweet Potato Black Bean Breakfast Burritos Recipe combines naturally sweet, creamy sweet potatoes with protein-packed black beans and fluffy eggs for a breakfast that truly sticks with you.

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sweet Potato Black Bean Breakfast Burritos Recipe
Top Tip
How to Serve Sweet Potato Black Bean Breakfast Burritos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Potato Black Bean Breakfast Burritos Recipe

Why You'll Love This Recipe

I first made these burritos when rushing out the door but craving something warm and nourishing. They’ve since become a weekend favorite and a lifesaver on busy mornings because they’re super filling without weighing you down.

Balanced nutrition: You get a perfect combo of protein, fiber, and healthy carbs to power you through the morning.
Simple prep: Most ingredients are pantry staples or easy to keep on hand, plus the microwave or oven makes quick work of the sweet potatoes.
Customizable: Add your favorite spices or switch up the cheese and extras to make it truly your own.
Freezer friendly: Make a batch ahead and freeze for grab-and-go breakfasts that save you precious time.

Ingredients & Why They Work

This recipe is a cozy mashup of comforting textures and bold flavors that come from simple, wholesome ingredients. When you pick your produce and pantry staples thoughtfully, you’ll notice a real difference in how these burritos taste.

Flat lay of whole wheat tortillas stacked neatly, three medium sweet potatoes with smooth orange flesh exposed, a small white bowl of rinsed black beans, a few scattered dried red pepper flakes, a small white bowl of ground cumin powder, a small white bowl of chili powder, six large whole eggs with clean shells, a small white bowl of diced fresh avocado, a small white bowl of shredded Mexican cheese, a small white bowl of red enchilada sauce, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole wheat tortillas: They hold everything together nicely and add a bit of nuttiness, plus a bit of fiber.
Sweet potatoes: Naturally sweet and creamy, these are the star that keeps things uniquely delicious and nutritious.
Black beans: They add hearty protein and fiber, helping this burrito keep you full and satisfied.
Cumin & chili powder: A simple spice mix that ushers in warmth and slightly smoky depth.
Eggs or egg whites: Whip them fluffy for a soft texture and extra protein punch.
Avocado: Creamy, fresh, and perfect for that buttery bite.
Shredded cheese: I love Mexican blend or colby jack for melty goodness.
Red enchilada sauce: A tangy, spicy drizzle that ties all the flavors together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Sweet Potato Black Bean Breakfast Burritos Recipe is how easy it is to switch things up based on what you like or have on hand. I encourage you to make it your own and have fun with it!

Variation: I sometimes swap out the whole eggs for all egg whites or a mixture to keep it lighter but still satisfying.
Spice it up: Add a pinch of smoked paprika or cayenne for extra heat. I love tossing in fresh chopped jalapeños some mornings.
Veggie boost: Throw in sautéed bell peppers or spinach for more veggies—you barely notice, but it adds a nice pop of color and nutrients.
Dairy-free: Use dairy-free cheese or omit it altogether—these burritos still taste great! Avocado and enchilada sauce bring plenty of creaminess.

Step-by-Step: How I Make Sweet Potato Black Bean Breakfast Burritos Recipe

The image shows two halves of a burrito placed close together on a white plate with a simple embossed design. The burrito is wrapped in a light brown tortilla and cut to reveal its inside layers. The filling includes chunks of bright green avocado pieces, dark black beans, and some orange sauce mixed with cream-colored grains or tofu, all creating a colorful and textured mixture. The plate sits on a white marbled surface, adding a clean and elegant background. The focus is sharp on the burrito halves, showing the different layers clearly. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook & Mash Those Sweet Potatoes

I usually start by piercing the sweet potatoes a few times with a fork so they steam nicely in the microwave. Depending on their size, they take anywhere from 4 to 6 minutes—just keep checking with a fork. If you prefer roasting, 45 minutes at 375°F works wonders and brings out extra sweetness. Once they’re soft, peel off the skins (they should slip right off) and mash the warm flesh in a bowl. This step sets the creamy, sweet base for your burritos.

Step 2: Season Black Beans

While the sweet potatoes cook, grab a large bowl and stir together rinsed black beans with cumin, chili powder, and a few dashes of red pepper flakes if you like a little kick. This simple spice mix enhances the beans’ earthiness and warms up the flavor profile.

Step 3: Whisk and Scramble the Eggs

Beat your eggs or egg whites in a medium bowl until smooth. Heat a skillet over medium-low, spray it with nonstick cooking spray, and pour in the eggs. Patience here is key—cook slowly and gently fold every few minutes so your eggs turn out fluffy and tender, not rubbery. Once cooked, set them aside.

Step 4: Assemble Your Burritos

Warm your tortillas briefly—just 10-20 seconds in the microwave softens them so rolling is a breeze. Lay each tortilla out flat, then spread an even layer of mashed sweet potato. Distribute scrambled eggs, the seasoned beans, diced avocado, and shredded cheese evenly on top. Don’t forget a spoonful of red enchilada sauce for that tangy pop! Then fold in the ends and roll up tight to secure all those delicious fillings.

Step 5: Warm and Serve

To serve these right away, pop them onto a baking sheet and heat in the oven at 300°F for 5–10 minutes to meld the flavors and melt the cheese. Or zap them in the microwave for a minute or two if you’re in a hurry. They’re fantastic with a dollop of sour cream, Greek yogurt, fresh salsa, or your favorite hot sauce.

Top Tip

Making these Sweet Potato Black Bean Breakfast Burritos Recipe has taught me the value of warming the tortillas just right and not rushing the eggs. These small steps really make a big difference!

Warm tortillas: I learned the hard way that cold, stiff tortillas crack when you try to roll them. A gentle 15-second microwave zap keeps them flexible.
Low and slow eggs: Cooking the eggs over medium-low heat creates the fluffiest texture instead of rubbery scrambled eggs.
Mash sweet potatoes while warm: It’s so much easier, and you get a smoother spread for your burritos.
Don’t skip seasoning the beans: It adds depth that keeps the flavor interesting throughout each bite.

How to Serve Sweet Potato Black Bean Breakfast Burritos Recipe

sweet potato breakfast burritos - Serving Suggestion

Garnishes

I love topping these burritos with fresh cilantro leaves and a squeeze of lime juice—that brightens everything up. A spoonful of cool Greek yogurt or sour cream balances out the spice and makes each bite creamy. For a bit of extra crunch, some chopped radishes or pickled jalapeños are perfect.

Side Dishes

On weekends, I often pair these burritos with a simple side salad or fresh fruit for a refreshing contrast. Roasted potatoes or even some homemade breakfast potatoes with herbs work great if you want to go all out.

Creative Ways to Present

For a brunch party, I’ve served these cut in half on a platter with colorful salsas and dips arranged artfully. Wrapping them individually in parchment paper with twine tied around looks adorable and makes them perfect for takeaways or potlucks.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap each burrito tightly in foil or plastic wrap and store them in an airtight container in the fridge. They keep great for up to 4 days, making for quick breakfasts or even easy lunch options when things get busy.

Freezing

These burritos freeze beautifully. My trick is to wrap each one in foil, then place them all in a large freezer bag so they don’t get freezer burn. Whenever I want one, I just thaw overnight in the fridge or pop it in the microwave straight from frozen for a few minutes.

Reheating

For the best results when reheating, I unwrap the foil and place the burrito in the oven at 300°F for 8-10 minutes, which helps keep the tortilla from getting soggy and melts the cheese nicely. If I’m in a rush, a quick microwave zap works too—just wrap it in a damp paper towel to maintain softness.

Frequently Asked Questions:

Can I make this Sweet Potato Black Bean Breakfast Burritos Recipe vegan?

Absolutely! To make it vegan, simply skip the eggs and cheese. You can sauté some tofu scramble or add extra beans and veggies for protein. Nutritional yeast sprinkled on top adds a cheesy flavor without dairy.

What’s the best way to reheat the burritos without them getting soggy?

I recommend reheating in the oven at 300°F wrapped loosely in foil. This keeps the tortilla slightly crispy while melting the cheese inside. If using a microwave, wrap the burrito in a damp paper towel to prevent drying out and sogginess.

Can I prepare these ahead for meal prep?

Yes! These burritos are perfect for meal prep. Assemble them completely, then wrap individually and refrigerate for up to 4 days or freeze for up to 2 months. Just reheat before eating and you’re good to go.

Can I use canned sweet potatoes instead of fresh?

While canned sweet potatoes can work in a pinch, fresh cooked sweet potatoes really give the best texture and flavor. If you use canned, be sure to drain well and mash thoroughly to avoid soggy burritos.

Final Thoughts

Honestly, this Sweet Potato Black Bean Breakfast Burritos Recipe has been one of my go-tos when I want something nutritious, flavorful, and just downright comforting to start the day. It’s easy to make, customizable, and perfect for busy mornings or relaxed weekends alike. I can’t wait for you to try it and enjoy these little bundles of goodness as much as I do!