Name: Sweet Potato Black Bean Breakfast Burritos Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Mexican-American
Ingredients: 6 8-inch whole wheat tortillas; 3 medium sweet potatoes; 1 (15 ounce) can black beans, rinsed and drained; 1/2 teaspoon cumin; 1/4 teaspoon chili powder; Few dashes of red pepper flakes, if desired; 6 large eggs or 8 large egg whites; 1 avocado, diced; 1/2 cup shredded Mexican or Colby Jack cheese; 1/3 cup red enchilada sauce

There’s something so comforting and hearty about these Sweet Potato Black Bean Breakfast Burritos Recipe — a perfect way to kickstart your morning with warmth and a pop of flavor. They’re a delicious balance of sweet, savory, and spicy wrapped into one easy-to-eat package, making them my go-to breakfast for busy days.

Two halves of a wrap are placed on a white plate with a decorative edge on a white marbled surface. The wrap has a light brown soft tortilla outside with visible texture. Inside, layers include bright orange sauce closest to the wrap, followed by black beans, small chunks of light brown tofu or similar texture, green avocado pieces, and some red bits that could be tomato or pepper. The wrap halves are slightly leaning against each other, showing the colorful filled layers clearly. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sweet Potato Black Bean Breakfast Burritos Recipe
Top Tip
How to Serve Sweet Potato Black Bean Breakfast Burritos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Potato Black Bean Breakfast Burritos Recipe

Why You'll Love This Recipe

I’m genuinely excited whenever I make this Sweet Potato Black Bean Breakfast Burritos Recipe because it’s satisfying, nutritious, and comes together so quickly. It’s the kind of recipe that feels like a treat but is actually good for you — and that’s a rare find!

Wholesome Ingredients: Sweet potatoes and black beans create a nourishing, fiber-rich filling that keeps you full all morning.
Easy Meal Prep: These burritos are freezer-friendly, meaning you can make a batch ahead of time and grab one whenever you’re in a hurry.
Customizable Flavor: Add your favorite spices or extra toppings like avocado to match your mood and taste preferences.
Balanced Protein: With eggs or egg whites added, these burritos pack a protein punch that's great to fuel your day.

Ingredients & Why They Work

The beauty of this Sweet Potato Black Bean Breakfast Burritos Recipe lies in simple, accessible ingredients that deliver maximum flavor and nutrition. Sweet potatoes bring creaminess and natural sweetness, while black beans add protein and earthiness. Combining them with fluffy eggs, creamy avocado, and a touch of spice makes for a perfectly balanced bite in every burrito.

Flat lay of whole wheat tortillas stacked neatly, three medium sweet potatoes with skins partially peeled revealing bright orange flesh, a simple white ceramic bowl of shiny black beans, a small white bowl with deep red enchilada sauce, a perfectly ripe avocado halved showing vibrant green diced pieces, a small white ceramic bowl of shredded Mexican cheese, six whole clean large eggs arranged symmetrically, a small white bowl with golden cumin powder, a tiny white bowl with bright red chili powder, and a tiny white bowl with red pepper flakes, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole wheat tortillas: I love these because they’re sturdy enough to hold everything together and add extra fiber.
Sweet potatoes: Pick medium-sized ones that cook evenly; they mash up beautifully and add sweetness without any sugar.
Black beans: Rinsed and drained from a can for convenience, they bring a hearty texture and protein.
Cumin: This spice brings a smoky warmth that complements both the sweet potatoes and beans nicely.
Chili powder: Adds just the right kick without overpowering the other flavors; adjust to taste.
Red pepper flakes: Optional but great if you like a little extra heat.
Eggs or egg whites: I often use egg whites to keep it lighter but eggs provide richness and help bind everything.
Avocado: The creamy texture balances the spicy and hearty elements—plus it’s a good dose of healthy fat.
Shredded cheese: Mexican or Colby Jack works well here, adding gooey melty goodness.
Red enchilada sauce: This is my secret weapon—it adds tang, moisture, and a bit of zest that lifts all the ingredients.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Sweet Potato Black Bean Breakfast Burritos Recipe is — really, you can make it your own in so many fun and tasty ways. I often switch up the spices or swap out the cheese depending on what I have on hand.

Variation: Sometimes I add sautéed peppers and onions for extra crunch and sweetness—it’s a small tweak but totally changes the vibe.
Make it vegan: You can skip the eggs and cheese, replace them with tofu scramble and vegan cheese, and still get that delicious texture combo.
Spice it up: If you like it spicy, doubling the chili powder or adding chipotle powder is a great way to kick it up a notch.
Seasonal tweaks: In the fall, swapping sweet potatoes for butternut squash can be a lovely, warming switch.

Step-by-Step: How I Make Sweet Potato Black Bean Breakfast Burritos Recipe

Two halves of a wrap are placed on a white plate with a white marbled background. Each half shows layers inside, starting with a light brown tortilla on the outside, filled with black beans, green avocado chunks, small light beige pieces, and a reddish-orange sauce or spread. The wrap is slightly textured and soft, and the filling is packed closely, showing a mix of smooth and chunky textures. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook & Mash the Sweet Potatoes

Start by piercing your sweet potatoes with a fork a few times to help that steam escape. I usually microwave mine for about 5 to 6 minutes, checking at the 4-minute mark because microwaves vary a lot. You want them tender enough to mash easily but still holding shape. Alternatively, you can roast at 375°F for 45 minutes, which deepens the flavor if you have the time. Once cooked, peel off the skins (they should come off easily) and mash the sweet potatoes with a fork right in a bowl—no need to make it perfectly smooth, a bit of texture is lovely here.

Step 2: Season the Black Beans

In a separate bowl, mix drained black beans with cumin, chili powder, and a pinch of red pepper flakes if you want some heat. Stir everything together gently so the beans soak up those lovely spices but don’t crumble. This step adds depth and subtle smoky flavors to the filling.

Step 3: Scramble the Eggs

Whisk your eggs or egg whites in a bowl until the whites and yolks are blended smoothly. Spray a nonstick skillet with cooking spray and warm it on medium-low heat. Pour in the eggs and cook slowly, folding them every few minutes to get a fluffy texture—not watery but still moist. Taking it slow here makes all the difference between rubbery and light eggs! Once cooked, remove from heat.

Step 4: Warm & Assemble

Warm your tortillas just slightly in the microwave (about 15 seconds) — this makes rolling easier without tearing. On each tortilla, spread a generous layer of mashed sweet potatoes, then evenly spoon on scrambled eggs, black beans, diced avocado, and shredded cheese. Don’t skimp on the enchilada sauce drizzle; that tangy zip brings everything to life. Finally, season with salt and pepper, tuck the ends in, and roll your burritos up tight.

Step 5: Serve or Store

You can eat these right away or warm them in the oven at 300°F for about 5-10 minutes until melted and heated through. If you’re in a rush, a minute or two in the microwave works too. For extra fun, serve with sour cream, Greek yogurt, your favorite salsa, or hot sauce on the side.

Top Tip

Over the years, making this Sweet Potato Black Bean Breakfast Burritos Recipe, I’ve learned a few little tricks that really elevate the end result. Whether it’s about texture, flavor, or keeping things easy, these tips will help you get it just right.

Don’t overcook the eggs: Cooking eggs on medium-low and folding gently creates fluffy, tender eggs — rushing this step makes them rubbery.
Warm tortillas just before assembling: It makes rolling them smooth without splitting, plus they won’t cool your filling.
Make filling ahead: You can prep the beans, sweet potatoes, and eggs separately and assemble fresh in the morning to save time.
Customize spice level: Adjust chili powder and red pepper flakes based on your heat tolerance — even a dash changes the whole flavor dynamic.

How to Serve Sweet Potato Black Bean Breakfast Burritos Recipe

Sweet Potato Black Bean Burritos - Serving Suggestion

Garnishes

I always top mine with a little extra diced avocado and a sprinkle of fresh cilantro if I have it handy—it brightens everything up beautifully. A squeeze of lime juice adds a lovely freshness that pairs wonderfully with the enchilada sauce. And if you love a little heat, some pickled jalapeños or a dash of hot sauce are my go-to garnishes.

Side Dishes

These burritos are filling enough on their own, but I sometimes serve them alongside fresh fruit or a light green salad dressed with lime and olive oil to keep breakfast balanced. A side of roasted potatoes or even a cup of black bean soup can turn this into a hearty brunch.

Creative Ways to Present

For brunch gatherings, I like arranging the burritos in a baking dish, covering them with extra cheese and enchilada sauce, then baking until bubbly — like a breakfast casserole but wrapped up. Another fun idea is cut into bite-sized pinwheels for party appetizers or packed into a picnic basket for an easy outdoor meal.

Make Ahead and Storage

Storing Leftovers

I store leftover burritos individually wrapped in foil or plastic wrap in the fridge — they last about 3-4 days perfectly. Just be sure to cool them completely before wrapping to avoid sogginess.

Freezing

Freezing these burritos works like a charm. I wrap each burrito tightly in foil, then place them in a freezer bag. They keep well for up to 2 months. When you’re ready, just thaw overnight in the fridge or heat from frozen in the oven wrapped in foil.

Reheating

Reheat burritos in the oven at 300°F for 10 minutes for even warmth and melty cheese. The microwave’s quicker, but I like the oven for that fresh-out-of-the-oven texture without sogginess. Adding a minute or two wrapped in a damp paper towel helps keep them moist.

Frequently Asked Questions:

Can I make Sweet Potato Black Bean Breakfast Burritos Recipe vegan?

Absolutely! Skip the eggs and cheese, and substitute with tofu scramble and vegan cheese. You can also boost flavor with extra spices and veggies for a tasty vegan-friendly burrito.

What’s the best way to reheat these burritos without them getting soggy?

The oven is your best bet—wrap burritos in foil and heat at 300°F for about 10 minutes. Alternatively, microwave wrapped in a damp paper towel for 1-2 minutes to retain moisture.

Can I prepare the fillings ahead of time?

Yes! You can cook and store the mashed sweet potatoes, seasoned black beans, and scrambled eggs separately in the fridge. Assemble burritos fresh in the morning for best texture and warmth.

Are these burritos freezer-friendly?

Definitely! Wrap each burrito tightly with foil and place in a freezer-safe bag. They freeze well for up to 2 months, making them perfect for meal prep and busy mornings.

Final Thoughts

I truly love how this Sweet Potato Black Bean Breakfast Burritos Recipe manages to be both indulgent and nourishing. It feels like the perfect balance between comfort food and smart eating that anyone can enjoy. Whether you’re making a big batch for the week or just one for a cozy morning, I can’t recommend it enough — it’s become a staple in my kitchen and I hope you’ll find just as much joy in making and eating it as I do.