Breakfast & Brunch > Vegetarian Breakfast & Brunch > Other Vegetarian Options > Vegetarian Breakfast Burrito Recipe

Spicy Black Bean and Sweet Potato Breakfast Burrito

A hearty and flavorful vegetarian breakfast burrito packed with sweet potatoes, black beans, eggs (optional), cheese, and a touch of spice. Perfect for a weekend brunch or a satisfying weekday breakfast.

Prep Time
20 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 1 medium Sweet Potatoes
  • 1 (15-ounce) can Black Beans
  • 1/2 Onion
  • 1/2 Bell Pepper
  • 4 Eggs
  • 1 cup Shredded Cheddar Cheese
  • 1/2 cup Salsa
  • 1/2 tsp Chipotle Powder
  • 1/2 tsp Cumin
  • 1 tbsp Olive Oil
  • 4 Large Flour Tortillas
  • To taste Salt
  • To taste Pepper

Prepare the Sweet Potatoes

Preheat oven to 400°F (200°C). Peel and dice the sweet potato into small cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Alternatively, you can saute the sweet potato in a pan for quicker cooking.

Sauté Vegetables

While the sweet potatoes are roasting, heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper and cook until softened, about 5-7 minutes. Add the drained and rinsed black beans, chipotle powder, and cumin. Cook for another 2-3 minutes, stirring occasionally.

Scramble the Eggs (Optional)

In a separate bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet and cook, stirring gently, until they are set but still slightly moist. If you prefer a vegan option, omit the eggs or substitute with crumbled tofu.

Assemble the Burritos

Warm the tortillas in a dry skillet or microwave for a few seconds to make them pliable. Spread a layer of the sweet potato mixture on each tortilla, followed by the black bean and vegetable mixture, scrambled eggs (if using), shredded cheddar cheese, and salsa. Fold in the sides of the tortilla and roll up tightly to form a burrito.

Grill (Optional)

For a crispy exterior, you can grill the assembled burritos in a dry skillet over medium heat for 2-3 minutes per side, until golden brown and heated through. Alternatively, you can skip this step and serve them immediately.

← Savory Spinach and Feta Strata Spicy Southwestern Tofu Scramble →

FAQ

  • Can I make these burritos ahead of time?

    Yes, you can assemble the burritos and wrap them individually in foil or plastic wrap. Store them in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.
  • Can I add other vegetables to the filling?

    Absolutely! Feel free to add other vegetables like corn, zucchini, spinach, or mushrooms to the filling. Adjust the cooking time accordingly.
  • What can I use instead of cheddar cheese?

    You can use any type of shredded cheese you like, such as Monterey Jack, pepper jack, or a vegan cheese alternative.
  • How can I make this recipe vegan?

    Omit the eggs and substitute the cheddar cheese with a vegan cheese alternative. You can also add crumbled tofu to the black bean mixture for added protein.