Sweet Potato and Black Bean Burrito

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 4
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Looking for a hearty meal that's both satisfying and packed with flavor? This Sweet Potato and Black Bean Burrito is your answer. It combines the earthy sweetness of roasted sweet potatoes with the rich, savory goodness of black beans, all wrapped up in a warm tortilla. Perfect for any time of day!

Ingredients for Sweet Potato and Black Bean Burrito

The star of this dish is the sweet potato, which provides a creamy texture and a hint of sweetness that pairs beautifully with the black beans. These beans are not just a protein powerhouse but also add a slight earthiness to the burrito. The onion and red bell pepper bring a pop of color and a touch of sweetness, while the garlic adds depth and flavor. A dash of ground cumin and smoked paprika brings warmth and a smoky finish, making every bite delightful. Finally, the eggs provide protein, and the cheddar cheese adds a rich, creamy element. Don't forget the cilantro and avocado for freshness and creaminess!

Tips & Tricks

  • To save time, you can prep the sweet potato mixture ahead and store it in the fridge for up to three days.
  • For a spicier kick, add a chopped jalapeño or a pinch of cayenne to the sweet potato mixture.
  • When scrambling the eggs, remove them from the heat just before they’re fully cooked to avoid overcooking.

Serving Suggestions

These burritos pair wonderfully with a fresh side salad or a simple coleslaw for some added crunch. For a more filling meal, consider serving with a side of Mexican rice or some grilled corn on the cob.

Frequently Asked Questions

Can I make this recipe vegan?
Absolutely! Swap the eggs for scrambled tofu and use a vegan cheese substitute.
How do I store leftovers?
Wrap each burrito tightly in foil or plastic wrap and store in the fridge for up to 3 days. Reheat in the microwave or oven before serving.
Can I freeze these burritos?
Yes, they freeze well! Just wrap them in foil and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.

Sweet Potato and Black Bean Burrito Recipe Walkthrough

Start by heating up a tablespoon of olive oil in a large skillet over medium heat. Toss in the diced sweet potato and let it cook for about 8 to 10 minutes. You want them to be tender but not mushy, with a slight bite to them.

Next, add in the finely chopped onion, red bell pepper, and minced garlic. Sauté everything together for another 5 minutes until the vegetables soften and the flavors meld together. At this point, sprinkle in the ground cumin and smoked paprika, along with a pinch of salt and pepper. Stir well, then add the drained black beans. Let everything cook for a few more minutes to allow the flavors to mingle.

While your veggies and beans are cooking, whisk together the eggs and milk in a separate bowl. Pour the mixture into a non-stick skillet over medium heat and scramble until just set. You don't want them overly dry; a soft scramble is perfect here.

Warm your tortillas in a dry skillet or pop them in the microwave for a few seconds until they're pliable. This makes them easier to roll and less likely to tear.

Now for the fun part — assembling your burritos! Divide the sweet potato mixture, scrambled eggs, shredded cheddar cheese, chopped cilantro, and sliced avocado evenly among the tortillas. Fold in the sides and roll them up tightly to keep all the goodness inside.

Serve immediately with some salsa on the side for an extra kick!

Why You'll Love This Recipe

  • Quick and easy to make, perfect for busy weeknights.
  • A balanced mix of protein, fiber, and healthy fats.
  • Customizable with your favorite toppings and sides.
  • Great for meal prep — make it ahead and enjoy all week.

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

Step-by-step 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.

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