Sweet Potato Breakfast Burritos

Eggs are packed with choline to support brain function and lutein and zeaxanthin for eye health. They’re the perfect protein to include in these make-ahead breakfast burritos, ideal for busy mornings.

Ingredients

• 2 tbsp olive oil, divided
• 1 medium sweet potato, diced into small cubes
• 2 tbsp water
• 1 medium onion, diced
• 1 poblano pepper, diced
• ¼ tsp salt, plus more to taste
• ¼ tsp black pepper, plus more to taste
• 1 tsp chili powder
• 1 cup black beans, drained and rinsed
• 6 large eggs
• ½ tsp salt
• ½ tsp black pepper
• ½ cup shredded cheese (cheddar or Monterey Jack)
• 1 cup kale or spinach, finely chopped
• 4 large tortillas (flour or whole wheat)

Instructions

Step 1
In a large skillet, heat 1 tablespoon of oil over medium heat. Add the sweet potato and cook, stirring occasionally, for 5–6 minutes until it starts to brown. Add 2 tablespoons of water, cover, and cook for another 2 minutes until tender.

Step 2
Add the onion, poblano pepper, ¼ teaspoon of salt, and ¼ teaspoon of black pepper to the skillet. Cover and cook, stirring occasionally, for 3–4 minutes until softened. Stir in the chili powder and cook for 1 minute until fragrant. Add the black beans, stir to combine, and remove from heat.

Step 3
In a bowl, whisk the eggs with ½ teaspoon of salt and ½ teaspoon of black pepper. Heat the remaining tablespoon of oil in a large non-stick skillet over medium heat. Add the eggs and gently stir with a rubber spatula every few seconds until they reach your desired doneness, about 2–3 minutes for soft scrambled eggs.

Step 4
Divide the sweet potato mixture, scrambled eggs, shredded cheese, and kale among the tortillas. Fold the sides of each tortilla over the filling, then roll from the bottom up to create a burrito.

Step 5
If desired, wrap the burritos individually in plastic wrap and freeze for up to 2 months.

Step 6
To reheat, remove and discard the plastic wrap. Wrap the burrito in a damp paper towel and microwave for about 3 minutes until heated through. For a crispy finish, heat a large non-stick skillet over medium heat and cook the burrito for 1–2 minutes per side until golden brown and crisp.

Nutritional Information (Per Serving)

• Calories: ~455
• Fat: 21 g (7.5 g saturated fat)
• Cholesterol: 262 mg
• Sodium: 1,131 mg
• Carbohydrates: 48 g
• Fiber: 5 g
• Sugar: 4.5 g (0 g added sugar)
• Protein: 21 g

Why You’ll Love This Recipe

These sweet potato breakfast burritos are a satisfying and portable meal packed with protein, fiber, and flavor. The combination of sweet potato, eggs, and black beans makes them filling and nutritious, while the option to freeze them ensures you always have a quick breakfast ready to go. Perfect for meal prep or a busy morning on the go! 🌯✨