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Vegetarian Breakfast Burritos

These Vegetarian Breakfast Burritos made with scrambled eggs, sweet potatoes and black beans make for a healthy make ahead meal. An easy grab and go breakfast for weekday mornings, with the option to freeze and reheat for later!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 482 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 8 large eggs
  • 1/4 cup milk of choice
  • 1 tablespoon olive oil
  • 2 medium sweet potatoes chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt plus more for eggs
  • 1/4 teaspoon black pepper plus more for eggs
  • 6 large wraps
  • 1 ( 14 ounce) can low sodium black beans drained and rinsed
  • 1 cup shredded cheese of choice optional

Instructions

    Cup of Yum
  1. Cook eggs: Whisk together eggs and milk in a large bowl, adding salt and pepper to taste. Transfer to large non-stick skillet and scramble eggs, pushing edges with a silicone spatula, until fully cooked. Set aside.
  2. Prepare sweet potatoes: Add oil, sweet potatoes, spices, salt and pepper into a medium bowl. Toss to combine than transfer to large skillet over medium heat. Cook for about 15 minutes, stirring frequently, until sweet potatoes are soft. Remove from heat.
  3. Assemble wraps: Lay out 6 burrito size wrap on a clean, flat surface. Portion out 6 servings of eggs onto each wrap. Add about 1/3 cup of cooked sweet potatoes and black beans. Sprinkle on a few tablespoons of cheese, if using. You could also add spinach here or fresh avocado if serving immediately. Fold up wraps and serve with some salsa, sour cream, hot sauce, etc.

Notes

  • STORAGE - Leftover burritos will keep in an airtight container in the fridge for up to 5 days.
  • FREEZE - Wrap folded wraps tightly in aluminum foil, then place in airtight container or ziplock bag. Freeze up to 3 months.
  • REHEAT - Use toaster oven for best results. Bake frozen burritos at 400ºF for 25-30 minutes, turning halfway through. If reheating thawed burritos, bake at 350ºF for about 10-15 minutes, or until middle is heated through.
  • MICROWAVE - Remove the breakfast burrito from the aluminum foil and place on a microwave-safe plate. Reheat for about 30 seconds - 1 minutes, or until steamy.

Nutrition Information

Serving 1/6 Calories 482kcal (24%) Carbohydrates 55g (18%) Protein 22g (44%) Fat 18g (28%) Saturated Fat 7g (35%) Polyunsaturated Fat 3g Cholesterol 267mg (89%) Sodium 855mg (36%) Fiber 5g (20%) Sugar 5g (10%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 482

% Daily Value*

Serving 1/6
Calories 482kcal 24%
Carbohydrates 55g 18%
Protein 22g 44%
Fat 18g 28%
Saturated Fat 7g 35%
Polyunsaturated Fat 3g 18%
Cholesterol 267mg 89%
Sodium 855mg 36%
Fiber 5g 20%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.