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Sweet Potato Breakfast Burritos

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Delicious breakfast burritos filled with sweet potatoes, eggs, and black beans—perfect for any time of day!

Ingredients

Scale
  • 2 Tbsp. olive oil, divided
  • 1 small sweet potato, cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 1 poblano pepper, chopped
  • 3/4 tsp. Kosher salt, divided
  • 3/4 tsp. pepper, divided
  • 1/4 tsp. chili powder
  • 1 cup canned black beans, rinsed
  • 8 large eggs
  • 3 oz. Cheddar cheese, coarsely grated (about 1 cup)
  • 3 cups baby kale
  • 6 burrito-size flour tortillas (10-inch)

Instructions

  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sweet potato, onion, and poblano pepper. Season with 1/4 teaspoon each of salt and pepper and chili powder. Sauté for about 8-10 minutes until sweet potatoes are tender.
  2. Stir in the black beans and baby kale, cooking until the kale wilts.
  3. Whisk the eggs with the remaining salt and pepper in a separate bowl. Heat the other tablespoon of olive oil in another skillet over medium heat. Scramble the eggs until fully cooked.
  4. Combine the veggie mixture with the scrambled eggs. Spoon the filling onto each tortilla. Top generously with Cheddar cheese, then fold the sides of the tortilla over the filling and roll it up tightly.
  5. Store the burritos in an airtight container or wrapped in foil for freezing.
  6. Reheat by microwaving for 1-2 minutes or baking at 350°F for 15-20 minutes until hot all the way through.

Notes

Feel free to substitute regular potatoes for sweet potatoes or swap in spinach instead of kale. Experiment with other flavors by adding jalapeños or different cheeses.

Find it online: https://breakfastrecip.com/sweet-potato-breakfast-burritos/