Description
A delicious and nutritious breakfast featuring whole wheat tortillas filled with mashed sweet potatoes, black beans, fluffy egg whites, avocado, cheese, and enchilada sauce. These protein-packed burritos are easy to prepare, freezer-friendly, and perfect for a healthy start to your day.
Ingredients
Scale
Main 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
Instructions
- Cook sweet potatoes: Pierce sweet potatoes with a fork a few times. Microwave on high for 6 minutes or until cooked through, up to 10 minutes depending on thickness. Alternatively, roast at 375 degrees Fahrenheit for 45 minutes until fork tender. Remove skins and mash the potatoes in a medium bowl; set aside.
- Prepare black bean mixture: In a large bowl, combine black beans, cumin, chili powder, and red pepper flakes if using. Stir well and set aside.
- Cook eggs: Beat eggs or egg whites in a medium bowl. Spray a skillet with nonstick cooking spray and heat over medium-low. Add eggs and cook, folding every few minutes until fluffy and cooked through. Remove from heat.
- Warm tortillas: Slightly warm the tortillas for 10-20 seconds in the microwave to make rolling easier.
- Assemble burritos: Lay warm tortillas flat. Spread mashed sweet potatoes evenly on each. Layer with scrambled eggs, diced avocado, black bean mixture, and shredded cheese. Drizzle about 1 tablespoon of enchilada sauce on each. Season with salt and pepper to taste. Fold in the ends and roll up the burritos tightly.
- Heat burritos (optional): To warm, place burritos on a baking sheet and heat in an oven at 300 degrees Fahrenheit for 5-10 minutes or microwave for 1-2 minutes. Serve with sour cream, Greek yogurt, salsa, or hot sauce as desired.
Notes
- For a dairy-free version, omit the cheese or substitute with vegan cheese.
- Use low-carb tortillas for a lower carbohydrate option.
- Freezer friendly: wrap burritos individually in foil or plastic wrap and freeze. Reheat from frozen in the microwave or oven before serving.
- Adjust spice levels by adding more or less chili powder and red pepper flakes.
- Sweet potatoes can be roasted ahead of time to save prep time in the morning.
Nutrition
- Serving Size: 1 burrito
- Calories: 398 kcal
- Sugar: 5.5 g
- Sodium: 350 mg
- Fat: 13.8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54.3 g
- Fiber: 10.5 g
- Protein: 18.1 g
- Cholesterol: 110 mg
