Start your day with these hearty Sweet Potato & Black Bean Breakfast Burritos, packed with flavor and nutrition. Perfect for a quick morning meal or a brunch gathering, these burritos combine roasted sweet potatoes, seasoned black beans, and a medley of fresh toppings, all wrapped in a warm tortilla.
- 2 medium sweet potatoes (diced)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 400 g can (black beans, drained and rinsed)
- 1 tbsp olive oil
- 1 garlic clove (minced)
- 1 tsp ground cumin
- 0.5 tsp chili powder
- 0.25 tsp salt
- 4 large flour tortillas
- 1 avocado, sliced
- 1 cup cherry tomatoes (halved)
- 0.5 cup fresh cilantro (chopped)
- 0.25 cup vegan sour cream (optional)
- 0.25 cup salsa
- 1 Roast the Sweet Potatoes
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Preheat your oven to 200°C. Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet in a single layer.
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Bake for 25-30 minutes, or until tender and slightly crispy.
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- 2 Prepare the Black Beans
While the sweet potatoes are roasting, heat olive oil in a pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in black beans, cumin, chili powder, and salt. Cook for 5-7 minutes, stirring occasionally.
- 3 Assemble the Burritos
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Warm the tortillas in a pan or microwave for a few seconds to make them pliable. Lay each tortilla flat and evenly distribute the roasted sweet potatoes and black bean mixture.
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Top with sliced avocado, cherry tomatoes, fresh cilantro, vegan sour cream, and salsa.
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- 4 Wrap and Serve
Fold in the sides of each tortilla, then roll it up from the bottom to create a burrito. Serve immediately, or wrap in foil for a grab-and-go option.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven before serving.
- Variations: Add scrambled eggs or tofu for extra protein. Swap the black beans for pinto beans if preferred.
- Tips: For a gluten-free option, use corn tortillas instead of flour.