Go Back
+ servings
Print Recipe
healthy breakfast burritos on a plate

Sweet Potato, Black Bean & Egg White 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.
Course Breakfast, Healthy, Vegetarian
Keyword healthy breakfast burritos
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6 burritos
Calories 398 kcal
Author Monique of AmbitiousKitchen.com

Ingredients

  • 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

Instructions

  1. 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.
  2. In a separate large bowl, add black beans, cumin, chili powder and red pepper flakes, if desired. Stir to combine then set aside.
  3. 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.

  4. 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.
  5. 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!

Recipe 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.

Nutrition Facts
Sweet Potato, Black Bean & Egg White Breakfast Burritos
Amount Per Serving (1 burrito)
Calories 398 Calories from Fat 124
% Daily Value*
Fat 13.8g21%
Carbohydrates 54.3g18%
Fiber 10.5g44%
Sugar 5.5g6%
Protein 18.1g36%
* Percent Daily Values are based on a 2000 calorie diet.