These Vegetarian Breakfast Burritos made with scrambled eggs, sweet potatoes and black beans make for a healthy make ahead meal. An easy grab and go breakfast for weekday mornings, with the option to freeze and reheat for later!
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Love the combo of sweet potatoes and black beans? Be sure to make Sweet Potato Black Bean Tacos and Southwest Power Bowls!
Why You Should Make This
- Easy breakfast for the week – done.
- Prep ahead of time and store for later!
- Healthy, filling and satisfying.
- Both kids and adults go crazy for this one.
If you’re looking for more ways to meal prep, check out Healthy Meal Prep Lunch Recipes!
Recipe Ingredients
There are so many ways to make a vegetarian breakfast burrito, but this sweet potato black bean version is my fave. All we need is a short list of simple ingredients, including:
- eggs – you will need about 8 large eggs to make 6 breakfast burritos. Scale the amount of eggs up or down based on how many burritos you’re looking to make.
- milk – use your preferred milk of choice, such as regular whole milk, or your favorite plant milk like almond milk, coconut milk or cashew milk.
- oil – olive oil, avocado oil or coconut oil will all work to saute the sweet potatoes.
- sweet potato – I used 2 medium sweet potatoes, but you may need 3 small or 1 large depending on the size. Dice into small, bite size pieces.
- spices – a nice mix of cumin, chili powder, garlic powder, salt and pepper really amps up the flavor profile. You could also throw some diced green onion in there for even more savory flavor or add a pinch of cayenne for a bit of heat.
- wraps – use regular flour tortillas, about 8-inch tortillas. If you use large tortillas (burrito size wraps), you may just end up with less (but larger) burritos, since you will be able to fit more filling. I do not recommend corn tortillas since they break to easily. If you want to use gluten-free tortillas, Whole Foods sells a pretty good selection of options. My favorite brands are Siete and Maria & Ricardo’s.
- cooked black beans – opt for low sodium black beans in the can or tetra pack, or go for pinto beans. Rinse and drain beforehand.
- cheese – go for mild or sharp cheddar cheese, Monterey jack, pepper jack cheese or a Mexican cheese blend. Buy shredded cheese at the store or purchase a whole block and shred it when you get home.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make Breakfast Burritos
Nothing says a veggie breakfast burrito more than some scrambled eggs and vegetable fillings. Here’s how to make them in a few easy steps:
Scramble Eggs
Whisk together eggs and milk, season with salt and pepper, then scramble and cook to your liking.
Cook Sweet Potatoes
Prepare the sweet potatoes by chopping into small cubes – you want smaller bites to fit better into the tortilla once rolled up.
Add the diced sweet potatoes, olive oil, seasoning, salt and pepper into a medium bowl. Toss to combine than transfer to large skillet over medium heat. Cook sweet potatoes for about 15 minutes, stirring frequently, until soft.
Assemble Burritos
Once everything is cooked and prepared (beans drained and rinsed, cheese in bowl, flour tortillas laid out) you can begin to assemble the burritos.
I like to start with the scrambled eggs, then potatoes and beans, shredded cheese and adding avocado last, if enjoying immediately.
ROLLING TIP: When folding the flour tortillas, fold in ends first, then long side. Roll somewhat tightly and continue tucking in ends as you finish rolling up.
Breakfast Burrito Variations
This healthy breakfast burrito recipe is pretty straight forward – you can change up your beans, use a combination of egg whites with whole eggs, use your favorite shredded cheese, add breakfast sausage (they make vegan friendly ones!), etc. Some of my favorite variations include:
- Add avocado before rolling the flour tortilla up – Best for burritos that are to be enjoyed straight away!
- Add diced red peppers and cook until soft before adding and cooking eggs.
- Dip in sour cream, taco sauce, hot sauce or drizzle with sriracha.
- Serve with chips and pico de gallo for lunch.
- Finish with a squeeze of lime juice.
How to Store for Meal Prep
Whether you’re prepping for a friend or family member welcoming a newborn (check out Ways to Help a New Parent), looking for grab and go breakfasts, or you just don’t want to think about what’s for breakfast this week, these easy breakfast burritos are the way to go.
Leftover breakfast burritos can be wrapped individually in foil or stored together with a strip of parchment paper in an airtight container in the fridge for up to 5 days.
How to Freeze, Thaw & Reheat
Freeze: To make freezer breakfast burritos, wrap the assembled burritos in tin foil. Then, store in an airtight container or bag (I like these stasher bags). Freeze for up to 3 months.
Thaw: If possible, thaw frozen burritos in the fridge the night before.
Reheat: Reheat thawed veggie burritos in the toaster oven (preferred method) or on a sheet pan in a conventional oven (best for a big batch of breakfast burritos) at 350ºF for 10-15 minutes, or until center is heated through. If placing frozen burritos in oven, keep in foil and bake for about 25-30 minutes at 400ºF, flipping halfway through.
Microwave Method: For a super fast reheating method, remove the breakfast burrito from the aluminum foil and place on a microwave-safe plate. Reheat for about 30 seconds – 1 minutes, or until steamy.
More Healthy Breakfast Recipes You’ll Love:
If you make this Vegetarian Breakfast Burritos recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Vegetarian Breakfast Burritos
Ingredients
- 8 large eggs
- 1/4 cup milk of choice
- 1 tablespoon olive oil
- 2 medium sweet potatoes, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt, plus more for eggs
- 1/4 teaspoon black pepper, plus more for eggs
- 6 large wraps
- 1 ( 14 ounce) can low sodium black beans, drained and rinsed
- 1 cup shredded cheese of choice, optional
Instructions
- Cook eggs: Whisk together eggs and milk in a large bowl, adding salt and pepper to taste. Transfer to large non-stick skillet and scramble eggs, pushing edges with a silicone spatula, until fully cooked. Set aside.
- Prepare sweet potatoes: Add oil, sweet potatoes, spices, salt and pepper into a medium bowl. Toss to combine than transfer to large skillet over medium heat. Cook for about 15 minutes, stirring frequently, until sweet potatoes are soft. Remove from heat.
- Assemble wraps: Lay out 6 burrito size wrap on a clean, flat surface. Portion out 6 servings of eggs onto each wrap. Add about 1/3 cup of cooked sweet potatoes and black beans. Sprinkle on a few tablespoons of cheese, if using. You could also add spinach here or fresh avocado if serving immediately. Fold up wraps and serve with some salsa, sour cream, hot sauce, etc.
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