Sweet Potato Breakfast Burritos Recipe
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 can (15 oz) black beans, rinsed and drained
- 6 large eggs, lightly beaten
- 2 cups fresh baby spinach
- 4 large flour tortillas (10-inch)
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1 ripe avocado, sliced
- Fresh salsa or hot sauce for serving
Instructions
- Preheat your oven to 400°F (200°C). On a large baking sheet, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them in a single layer and roast for 20-25 minutes, or until they are tender and slightly browned at the edges.
- While the potatoes are roasting, place a small skillet over medium heat. Add the black beans and a splash of water or lime juice. Cook for 3-4 minutes until warmed through. Stir in the fresh spinach and cook just until it wilts, then remove the mixture from the heat and set aside.
- In a non-stick skillet over medium-low heat, add a small amount of butter or oil. Pour in the beaten eggs and season with a pinch of salt. Gently fold the eggs with a spatula until they are soft and fluffy. Be careful not to overcook them, as they will continue to firm up inside the burrito.
- Warm the tortillas in a dry pan or microwave for a few seconds to make them pliable. Lay a tortilla flat and place a portion of scrambled eggs, roasted sweet potatoes, and the bean-spinach mixture in the center. Top with shredded cheese and avocado slices.
- Fold the sides of the tortilla inward over the filling, then roll it up tightly from the bottom. If desired, place the assembled burrito back in a hot skillet for 1 minute per side to crisp up the exterior and melt the cheese. Serve immediately with salsa.