Healthy Sweet Potato, Black Bean & Avocado Breakfast Burritos
Healthy breakfast burritos stuffed with sweet potatoes, black beans, eggs and avocado. You’re going to love this protein-packed breakfast that’s freezer-friendly and great for meal prep.
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When I was younger, my mom used to make me the best burritos. All she did was place refried beans, cheese, and hot sauce inside of a wheat tortilla. She’d warm them up until the cheese was perfectly melted, warm and gooey.
The creamy texture of the refried beans with the melty cheese was always my favorite kind of comfort food; so simple, yet so dang good. We’d happily enjoy our giant burritos together on the couch while watching movies.
I remember noticing she would always eat her burritos with avocado slices that were sprinkled with salt and pepper. Sure enough, it didn’t take me long to get hooked on that. The creaminess of the avocado mixed with cheese and beans? Well, it was perfection.
Those memories came back to me, and I decided to make these. A simple, healthy twist on an old favorite made especially for the mornings. They’re packed with protein, super delicious, and will certainly keep you energized through the morning.
These healthy breakfast burritos happen to include most of my favorite things:
- Sweet potatoes. I eat them almost everyday so here’s another way to get their deliciously sweet flavor in. You can microwave them or roast them in the oven.
- Black beans. Name a better bean. Oh wait, you probably can’t.
- Avocados. Creamy. Full of healthy fats. Just heavenly.
- Eggs. Gotta get that protein in. You can use egg whites or regular eggs.
- Enchilada sauce. Drizzle it on, baby. Or if you prefer, use hot sauce or salsa.
- Cheese. Just a little bit of ooey-gooeyness. We need the melt, yo.
- Whole Wheat Tortillas. We need to use an 8 or 10-inch tortilla to make sure everything fits well into the burrito.
How to freeze breakfast burritos
The breakfast burritos are simple to reheat in the microwave and great for busy mornings or even those nights when you don’t want to make dinner. That happens to me a lot. Especially if I’m working out in the evenings.
To freeze: I usually make the entire recipe, wrap each individually in plastic wrap, then wrap them in foil put them in the freezer for up to 3 months. Plastic wrap really isn’t ideal these days, so alternatively you can wrap them in foil and then put them in a reusable bag, such as a Stasher bag.
To reheat, remove foil and plastic wrap and microwave until warmed, about 2-3 minutes.
Try dipping them in a little greek yogurt or low-fat sour cream for an extra creamy bite. Hot sauce also does wonders to jazz these up even more. Either way, you’ll fall in love! Enjoy. xo.
See how to make the black bean breakfast burritos:
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. xo.
Sweet Potato, Black Bean & Egg White Breakfast Burritos
- 6 8-inch whole wheat tortillas (you can also use low carb)
- 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
Cook sweet potatoes: Pierce sweet potatoes with fork a few times. Place in microwave and microwave on high for 4-6 minutes or until cooked though. This may take up to 10 minutes depending on how thick your sweet potatoes are. Alternatively you can roast them in the oven at 375 degrees for 45 minutes or until fork tender. Once sweet potatoes are cooked, remove the skins and place potatoes in a medium bowl. Mash with a fork; set aside.
In a separate large bowl, add black beans, cumin, chili powder and red pepper flakes, if desired. Stir to combine then set aside.
In a separate medium bowl, beat eggs (or egg whites) together. Spray a skillet with nonstick cooking spray and place over medium-low heat. Add in eggs and cook. Fold every few minutes to get fluffy eggs. Once cooked, remove from heat.
To assemble burritos, make sure you have slightly warm tortillas; it makes them easier to roll. You can warm them up for 10-20 seconds in the microwave before assembling. Lay out warm tortillas and evenly distribute and spread mashed sweet potato on each as demonstrated in the video. Evenly distribute scrambled eggs, diced avocado, black beans, and shredded cheese on each tortilla. Next drizzle about tablespoon of enchilada sauce in each. Season with salt and pepper, if desired. Tuck ends in, then roll up burritos.
To warm up: Place on baking sheet in oven at 300 degrees for 5-10 minutes or simply microwave them for a minute or two. Serve with sour cream, greek yogurt, salsa, or hot sauce. Makes 6 burritos. Freezer instructions are in the notes!
Nutritional information is based on using whole wheat tortillas that were 120 calories each. Gluten free tortillas aren't that flexible, so I wouldn't suggest using them.
These burritos are freezer-friendly. Simply wrap in plastic wrap, then in foil and place in freezer. To reheat, remove foil and plastic wrap and microwave until warmed, about 2-3 minutes.
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