Name: Sweet Potato Black Bean Breakfast Burritos Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Mexican-inspired
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 about the blend of sweet potatoes and black beans wrapped up in a warm tortilla. I’m excited to share my Sweet Potato Black Bean Breakfast Burritos Recipe because it’s not only packed with flavors but also super easy to make, healthy, and perfect to fuel your morning adventures.

Two tortilla wraps cut in half and stacked on a white plate with ornate edges. Each wrap shows three layers inside from outside to inside: a light brown soft tortilla, an inner layer of orange sauce, and filling made of bright green avocado chunks, black beans, and light brown crumbled pieces, all with a slightly moist texture. The white plate sits on a white marbled surface with a blurred background. 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

This recipe quickly became one of my go-to breakfasts because it balances sweet, savory, and spicy notes beautifully. Plus, it’s a crowd-pleaser whether you’re feeding family or prepping for a busy week.

Wholesome and filling: Sweet potatoes and black beans bring fiber and protein that'll keep you full well past lunchtime.
Simple to prepare: Minimal ingredients and quick methods mean you can whip these up any morning without stress.
Versatile and customizable: You can add or swap ingredients to suit your taste or what’s in your fridge.
Freezer friendly: Make a batch ahead and enjoy them throughout the week without losing flavor or texture.

Ingredients & Why They Work

Each ingredient in this Sweet Potato Black Bean Breakfast Burritos Recipe plays a starring role, bringing both nutrition and delicious flavor. Here’s why I love combining these simple staples and a few tips for picking the best ones.

Flat lay of two medium whole sweet potatoes, one small white ceramic bowl with rinsed black beans, a few whole brown eggs with clean shells, a small white ceramic bowl of diced avocado, a small white ceramic bowl of shredded Mexican cheese, a small white ceramic bowl of red enchilada sauce, and two whole 8-inch whole wheat tortillas neatly arranged in perfect symmetry, 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: They’re hearty and slightly nutty, giving a great base that holds up well without getting soggy.
Sweet potatoes: Naturally sweet and creamy when cooked, they add a comforting texture and a vibrant color.
Black beans: High in fiber and protein, they complement the sweetness with an earthy depth.
Cumin, chili powder, and red pepper flakes: These spices add warmth and gentle heat to wake up your taste buds without overpowering the other flavors.
Eggs or egg whites: Eggs provide a light fluffiness and a good dose of protein; egg whites are a great lower-fat option.
Avocado: Creamy and rich, it cools down the spices while adding healthy fats.
Shredded cheese: Melts beautifully and adds a savory note that pairs perfectly with the beans and sweet potato.
Red enchilada sauce: The secret ingredient that ties the burrito together by adding a tangy, mildly spicy kick.

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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

One of my favorite things about this Sweet Potato Black Bean Breakfast Burritos Recipe is how easily it adapts to your tastes and what you have on hand. I love swapping out toppings or layering in extra veggies for a bit of crunch.

Variation: I sometimes add sautéed peppers and onions for extra flavor and texture — it brings a nice sweetness and crunch that elevates the whole burrito.
Dietary tweaks: For a vegan version, skip the eggs and cheese and try crispy tofu scramble with nutritional yeast for that cheesy flavor.
Spice it up: I like adding a bit more red pepper flakes or a few dashes of hot sauce if I’m after a little extra kick in the morning.
Make it green: Toss in fresh cilantro or baby spinach before wrapping for a fresh, vibrant twist.

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

Two burrito halves stacked on a white plate, placed on a white marbled surface. Each burrito shows layers starting with a light brown whole wheat wrap on the outside. Inside, there is a layer of black beans, bright green chunks of avocado, beige bits of tofu or similar protein, and a layer of orange sauce. The textures show soft and slightly crumbly tofu, smooth avocado, and firm beans. The burrito filling is packed neatly with colors clearly visible through the cut ends. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook and mash your sweet potatoes

I like to microwave the sweet potatoes for speed—pierce them with a fork a few times, then zap for 4-6 minutes until soft. You can also roast them in the oven at 375°F for about 45 minutes if you prefer deeper caramelization. Once cooked, peel the skins (they usually slip off easily), then mash the potatoes with a fork until smooth but still a bit chunky. This creamy base makes the burritos cozy and comforting.

Step 2: Mix your seasoned black beans

Drain and rinse a can of black beans—this removes excess sodium and can sometimes reduce that canned flavor. Stir in cumin, chili powder, and a few red pepper flakes if you like subtle heat. This simple seasoning brings out the beans’ earthiness and blends effortlessly with the sweet potato.

Step 3: Whip up fluffy eggs or egg whites

Beat your eggs or egg whites in a bowl, then cook them gently over medium-low heat in a nonstick skillet. I spray a bit of cooking spray to keep them from sticking. Fold the eggs every few minutes to get those soft, fluffy curds rather than scrambling too fast. Once cooked through, remove them from heat to prevent overcooking and dryness.

Step 4: Warm your tortillas and assemble

Warming tortillas for 10-20 seconds in the microwave makes rolling so much easier, and it brings out their fresh flavor. Spread a layer of mashed sweet potato on each one, then add scrambled eggs, diced avocado, your seasoned black beans, and shredded cheese. Drizzle about a tablespoon of red enchilada sauce over everything for that tangy lift. Season with salt and pepper to taste, tuck in the ends, and roll the burritos tightly.

Step 5: Serve or store

You can eat these right away or heat them on a baking sheet at 300°F for 5-10 minutes for a melted cheesy finish and warmed filling. A quick microwave zap works well too. Serve with sour cream, Greek yogurt, salsa, or hot sauce for extra flavor and creaminess.

Top Tip

After making this Sweet Potato Black Bean Breakfast Burritos Recipe several times, I’ve learned a few things that really elevate the end result and make your mornings easier.

Even cooking: Make sure your sweet potatoes are evenly cooked through before mashing; uneven chunks can throw off the texture inside the burrito.
Tortilla warmth: Don’t skip warming the tortillas—it prevents tearing and makes wrapping a smooth process.
Don’t over-skim eggs: Cook eggs slowly over medium-low heat to keep them moist and fluffy, which contrasts beautifully with the roasted sweet potato.
Roll tight but gentle: Roll the burritos snugly for a contained bite, but be gentle so they don’t crack or split while eating.

How to Serve Sweet Potato Black Bean Breakfast Burritos Recipe

sweet potato black bean - Serving Suggestion

Garnishes

I always top mine with a dollop of sour cream or Greek yogurt—it adds a luxurious creaminess that balances the spices and sweet potato beautifully. Fresh cilantro leaves and a squeeze of lime juice brightens everything up. If you like it spicy, a bit of chunky salsa or your favorite hot sauce is the perfect finish.

Side Dishes

For a full breakfast or brunch, I like pairing these burritos with fresh fruit salad or simple roasted sweet potato cubes tossed with a sprinkle of cinnamon. A crisp green salad with a light vinaigrette is also a refreshing contrast if you're serving for lunch.

Creative Ways to Present

For a fun weekend brunch, I’ve wrapped these burritos in colorful foil and tied them with twine—perfect for picnic-style settings or to-go. You can also slice them in half diagonally and arrange them on a platter with mini bowls of salsa, guacamole, and sour cream for a shareable spread.

Make Ahead and Storage

Storing Leftovers

I store wrapped burritos in airtight containers or tightly wrapped in foil in the fridge for up to 4 days. This recipe’s ingredients hold up well, so leftovers taste just as satisfying as freshly made.

Freezing

Freezing breakfast burritos is a game-changer for busy mornings. I individually wrap each burrito tightly in plastic wrap and then in foil before placing them in a freezer bag. They freeze beautifully for up to 2 months. When I’m short on time, I just pull one out the night before to thaw in the fridge.

Reheating

For reheating, I love using the oven if I have a little time—it keeps the tortilla crisp and melts the cheese perfectly. Otherwise, microwaving for 1-2 minutes does the trick; just make sure to unwrap slowly to avoid steam buildup, which can make the tortilla soggy.

Frequently Asked Questions:

Can I make this recipe vegan?

Absolutely! To make this Sweet Potato Black Bean Breakfast Burritos Recipe vegan, simply omit the eggs and cheese. You can substitute eggs with tofu scramble seasoned with turmeric and nutritional yeast, which adds a cheesy flavor. Be sure to use vegan tortillas and skip the dairy-based toppings.

How do I prevent tortillas from tearing when rolling the burritos?

Warm your tortillas before assembling the burritos, either in the microwave for 10-20 seconds or on a hot skillet for a few seconds each side. Warm tortillas are more pliable and less likely to crack or tear when you’re folding and rolling.

Can I use canned sweet potatoes instead of fresh?

I recommend using fresh sweet potatoes for the best texture and flavor. Canned sweet potatoes tend to be mushy and watery, which can make the burritos soggy.

What’s the best way to reheat these breakfast burritos?

If you have time, reheating in the oven at 300°F for 5-10 minutes keeps the tortillas crisp and melts the cheese nicely. For a quick fix, microwave the burrito for 1-2 minutes, but keep an eye on it to avoid sogginess. Wrapping in parchment paper before microwaving can help retain texture.

Final Thoughts

This Sweet Potato Black Bean Breakfast Burritos Recipe has earned a special spot in my morning routine—and I’m confident you’ll love it, too. It’s the perfect combo of cozy comfort and wholesome goodness, plus it’s flexible enough to fit any lifestyle. I hope you give it a try and enjoy how it brightens up your breakfast table as much as it does mine!