Description
A healthy and delicious breakfast burrito packed with mashed sweet potatoes, black beans, fluffy egg whites, avocado, cheese, and enchilada sauce wrapped in whole wheat tortillas. This protein-rich, freezer-friendly meal is perfect for quick mornings and meal prep.
Ingredients
Scale
Main 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
Instructions
- Cook Sweet Potatoes: Pierce sweet potatoes with a fork several times and microwave on high for 6 minutes or until cooked through. Alternatively, roast at 375 degrees Fahrenheit for 45 minutes until fork tender. Remove skins and mash the sweet potatoes in a medium bowl; set aside.
- Prepare Beans: In a large bowl, combine black beans with cumin, chili powder, and red pepper flakes if using. Stir to mix and set aside.
- Scramble Eggs: Beat eggs or egg whites in a medium bowl. Spray a skillet with nonstick cooking spray and heat over medium-low. Cook eggs, folding occasionally to keep them fluffy. When done, remove from heat.
- Assemble Burritos: Warm tortillas in the microwave for 10-20 seconds to make rolling easier. Lay out tortillas and spread mashed sweet potato evenly over each. Add scrambled eggs, diced avocado, black beans, and shredded cheese evenly. Drizzle each with about a tablespoon of enchilada sauce and season with salt and pepper if desired. Fold ends in and roll up burritos tightly.
- Warm Burritos: Place burritos on a baking sheet and warm in a 300-degree oven for 5-10 minutes, or microwave for 1-2 minutes before serving. Serve with sour cream, Greek yogurt, salsa, or hot sauce as preferred.
Notes
- For meal prep, these burritos freeze well. Wrap individually and store in the freezer. Reheat from frozen in the microwave or oven.
- Use low-carb tortillas if desired for a lower carb version.
- Adjust spices like chili powder and red pepper flakes to your heat preference.
- Substitute vegan cheese and tofu scramble for a vegan version.
- Make sure to warm tortillas slightly before assembling to prevent cracking while rolling.
Nutrition
- Serving Size: 1 burrito
- Calories: 398 kcal
- Sugar: 5.5 g
- Sodium: 350 mg
- Fat: 13.8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 7.0 g
- Trans Fat: 0 g
- Carbohydrates: 54.3 g
- Fiber: 10.5 g
- Protein: 18.1 g
- Cholesterol: 160 mg
