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Home Recipes Course Breakfast Vegetarian Breakfast Burritos
GF Gluten-Free VG Vegetarian NF Nut-Free

Vegetarian Breakfast Burritos

Jump to Recipe Rate Recipe
Posted:8/8/23
Updated:8/8/23

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!

breakfast burrito on a teal plate with eggs sweet potatoes black beans and avocados

Why You’ll Love This Recipe

  • 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.

Love the combo of sweet potatoes and black beans? Be sure to make Sweet Potato Black Bean Tacos and Southwest Power Bowls!

If you’re looking for more ways to meal prep, check out Healthy Meal Prep Lunch Recipes!

tortillas with sweet potatoes eggs black beans and cheese on a grey counter top

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 recipe with measurements in the recipe card below, at the end of this post.

black beans, cheese, sweet potatoes, and eggs on board with text by each ingredient

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.

eggs and milk in a glass bowl
bowl of eggs on a countertop
skillet of sweet potatoes
tortilla topped with sweet potatoes eggs black beans cheese and avocado

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.

breakfast burritos wrapped in tin foil

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.

plate with breakfast burrito tortilla chips salsa and avocado

More Healthy Breakfast Recipes You’ll Love:

  • Spinach Egg White Wrap
  • Make-Ahead Breakfast Sandwiches (Freezer Friendly!)
  • Hashbrown Breakfast Casserole
  • Vegetarian Breakfast Strata

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

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Vegetarian Breakfast Burritos

breakfast burrito on a teal plate with eggs sweet potatoes black beans and avocados
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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!

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Units Scale
  • 8 large eggs
  • 1/4 cup milk of choice
  • 1 TBSP olive oil
  • 2 medium sweet potatoes, chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt, plus more for eggs
  • 1/4 tsp 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

  1. 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.
  2. 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.
  3. 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.

Notes

STORAGE – Leftover burritos will keep in an airtight container in the fridge for up to 5 days.

FREEZE – Wrap folded wraps tightly in aluminum foil, then place in airtight container or ziplock bag. Freeze up to 3 months.

REHEAT – Use toaster oven for best results. Bake frozen burritos at 400ºF for 25-30 minutes, turning halfway through. If reheating thawed burritos, bake at 350ºF for about 10-15 minutes, or until middle is heated through.

MICROWAVE – 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.

Nutrition

  • Serving Size: 1/6
  • Calories: 482
  • Sugar: 5g
  • Sodium: 855
  • Fat: 18
  • Saturated Fat: 7
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 55
  • Fiber: 5
  • Protein: 22
  • Cholesterol: 267

Keywords: vegetarian breakfast burrito, vegetarian breakfast wrap, veggie breakfast burritos

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About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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