Print

Vegetarian Breakfast Burritos

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

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

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!

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

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

Find it online: https://www.fitmittenkitchen.com/vegetarian-breakfast-burritos/