Sweet Potato and Black Bean Burrito

Enjoy a hearty breakfast burrito loaded with tender sweet potatoes, protein-rich black beans, and fluffy scrambled eggs, all wrapped in a warm tortilla for a satisfying and energizing start to your day.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

1 tbsp olive oil

1 medium sweet potato, peeled and diced

1/2 cup onion, finely chopped

1/2 cup red bell pepper, diced

1 clove garlic, minced

1/2 tsp ground cumin

1/4 tsp smoked paprika

Salt and pepper to taste

1 can (15 oz) black beans, drained and rinsed

4 large eggs

1/4 cup milk

4 large flour tortillas

1/2 cup shredded cheddar cheese

1/4 cup fresh cilantro, chopped

1 avocado, sliced

Salsa for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potato and cook for 8-10 minutes or until slightly tender.

2. Add onion, bell pepper, and garlic to the skillet. Sauté for an additional 5 minutes until vegetables are soft.

3. Stir in cumin, smoked paprika, salt, and pepper. Add black beans and cook for 2-3 more minutes.

4. In a separate bowl, whisk together eggs and milk. Pour into a non-stick skillet and scramble over medium heat until just set.

5. Warm the tortillas in a dry skillet or microwave until pliable.

6. To assemble, divide the sweet potato mixture, scrambled eggs, cheese, cilantro, and avocado among the tortillas.

7. Roll each tortilla into a burrito, folding in the sides as you go.

8. Serve immediately with salsa on the side.

Storage

Store any leftover burritos wrapped tightly in foil or plastic wrap in the refrigerator for up to 3 days.

Reheating

To reheat, unwrap burrito and microwave for 1-2 minutes or until heated through. Alternatively, reheat in an oven at 350°F for 10-15 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.