Sweet Potato & Black Bean Breakfast Burrito
Busy mornings don’t have to mean sacrificing nutrition! This Sweet Potato & Black Bean Breakfast Burrito is the perfect make-ahead meal to keep you fueled and energized for whatever the day brings. Packed with fiber-rich black beans, protein-packed eggs, and complex carbs from sweet potatoes, it provides long-lasting energy to help you stay active—whether you're squeezing in a morning walk, tackling daily errands, or simply staying on the move.
Unlike sugary breakfast options that cause energy crashes, this burrito offers a steady release of fuel to support both physical activity and overall health. The combination of protein, fiber, and healthy fats helps keep you full, supports muscle function, and promotes heart health—all while tasting delicious.
Even better, this burrito is freezer-friendly, easy to prep, and totally customizable. Make a batch ahead of time, stash them in the fridge or freezer, and enjoy a balanced, satisfying breakfast without the morning rush. Grab one, heat it up, and fuel your day with good-for-you ingredients that work as hard as you do!
Sweet Potato & Black Bean Breakfast Burrito
Ingredients
- 1 small sweet potato, peeled, diced, cooked
- 1/2 cup black beans, drained and rinsed
- 1 cup chopped kale, packed
- 2 tsp chopped fresh cilantro
- 4 eggs
- salt and pepper to taste
- 2 whole grain tortillas
- 2 tbsp tomato salsa
- 1/2 avocado, peeled, seeded, diced
- 2 tbsp shredded cheese
Instructions
- Put the sweet potatoes, black beans, kale, and cilantro in a skillet and add a small amount of water. Top with a lid and cook over medium heat until the kale is wilted and the water has evaporated.
- Scramble the eggs and pour over the vegetables in the pan. Season with salt and pepper and cook until the eggs are done.
- Warm the tortillas in the microwave or a dry skillet to make them more pliable.
- Scoop the egg mixture into the middle of the tortillas.
- Top with the salsa, avocado, and shredded cheese. Add a squeeze of lime if desired.
- Roll up the tortilla, folding in the sides, and wrap tightly to form your burrito.
- Ready to eat or wrap it up for a delicious grab-and-go breakfast!
Notes
You can make these ahead of time to enjoy for a quick and easy meal. Prepare the recipe as is (increasing the quantity if desired) through step 6. Then
- Wrap and Store: Wrap each burrito tightly in plastic wrap or parchment paper. Place them in a zip-top bag or airtight container. Store in the fridge for up to 3-4 days or freeze for up to 2-3 months.
- To Reheat (if frozen or stored):
- In the microwave: If refrigerated, remove the wrap and microwave for 1-2 minutes, or until heated through. If frozen, microwave for 3-4 minutes, flipping halfway through, until fully heated.
- In the oven: Preheat the oven to 350°F (175°C). Wrap the burrito in foil and bake for 10-15 minutes (longer if frozen) until hot.