Name: Sweet Potato Black Bean Breakfast Burritos Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Mexican-inspired
Ingredients: 3 medium sweet potatoes; 1 (15 ounce) can black beans, rinsed and drained; 1/2 teaspoon cumin; 1/4 teaspoon chili powder; Few dashes of red pepper flakes, if desired; 6 large eggs or 8 large egg whites; 1 avocado, diced; 1/2 cup shredded Mexican or Colby Jack cheese; 1/3 cup red enchilada sauce; 6 8-inch whole wheat tortillas (can also use low carb tortillas); Nonstick cooking spray; Salt and pepper, to taste

There’s something downright comforting about starting your day wrapped up in a warm, flavorful burrito — and this Sweet Potato Black Bean Breakfast Burritos Recipe brings together creamy sweet potatoes, hearty black beans, and fluffy eggs for a breakfast that’s both filling and fresh. It’s like a little morning hug in every bite.

Two wrap halves are placed on a white plate with a raised floral pattern around the edge. The wraps have a beige, textured outer layer and are filled with layers that include chunks of green avocado, black beans, orange sauce, and small pieces of light brown tofu or textured protein. The wraps are positioned with one leaning on the other, showing the colorful filling inside. The plate is set on a white marbled surface with a black and white patterned cloth partially visible under it. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sweet Potato Black Bean Breakfast Burritos Recipe
Top Tip
How to Serve Sweet Potato Black Bean Breakfast Burritos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Potato Black Bean Breakfast Burritos Recipe

Why You'll Love This Recipe

I love this recipe because it hits the perfect balance of cozy and nutritious. Each bite delivers a satisfying mix of textures and flavors that keep me energized for hours, and best of all, it’s super straightforward to make — perfect for busy mornings or meal prep.

Flavor-packed combo: The sweetness of roasted sweet potatoes pairs beautifully with smoky spices and creamy black beans.
Protein and fiber rich: Eggs and beans keep you full and fueled, helping avoid that mid-morning slump.
Freezer friendly: Makes ahead burritos that you can warm up anytime — stress-free mornings, here you come!
Easy to customize: Whether you want it extra spicy, vegan, or loaded with toppings, this recipe adapts to your cravings.

Ingredients & Why They Work

These ingredients come together to create a breakfast that’s hearty, nutritious, and bursting with flavor. Sweet potatoes bring natural sweetness and a creamy texture, black beans add an earthy, protein-packed punch, and eggs (or egg whites) lend a fluffy, light contrast. I always recommend looking for fresh, firm tortillas and ripe avocados — they really elevate the final result.

Flat lay of three medium whole sweet potatoes, a small white ceramic bowl of rinsed black beans, a few whole large brown eggs with clean shells, a small white ceramic bowl of diced fresh avocado, a small white ceramic bowl with shredded Mexican cheese, a small white ceramic bowl with red enchilada sauce, and six whole wheat 8-inch tortillas stacked neatly, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole wheat tortillas: Hold everything together with a wholesome, nutty flavor and extra fiber.
Sweet potatoes: Naturally sweet and rich in vitamins — roasting or microwaving makes them perfectly tender.
Black beans: Add creaminess and plant-based protein; rinsing helps reduce sodium and improve texture.
Cumin: Brings warm earthiness that complements sweet potatoes beautifully.
Chili powder: Adds a smoky, subtle heat that wakes up your taste buds.
Red pepper flakes: Optional, but perfect if you like a little extra kick.
Eggs or egg whites: Light, fluffy protein that balances the hearty veggies.
Avocado: Creamy texture and healthy fats that mellow out the spices.
Shredded cheese: Melts perfectly and adds a savory, rich touch — Mexican blend or Colby Jack work great.
Red enchilada sauce: A tangy splash that brings it all together with a little acidic depth.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts about this Sweet Potato Black Bean Breakfast Burritos Recipe is how easy it is to tweak it to your taste. I often swap out the cheese for a dairy-free version or add sautéed peppers and onions for extra veggies.

Variation: For a vegan-friendly option, skip the eggs and cheese, then add crumbled tofu or tempeh with some turmeric and black salt for an “eggy” flavor.
Spice it up: Amp up the heat by mixing in fresh jalapeños or using a spicy enchilada sauce.
Make it gluten-free: Use gluten-free tortillas — they hold up surprisingly well with these fillings!
Seasonal add-ins: In cooler months, try roasting a bit of butternut squash with the sweet potatoes for a cozy twist.

Step-by-Step: How I Make Sweet Potato Black Bean Breakfast Burritos Recipe

Two halves of a wrap are placed close together on a white plate, showing three main layers inside. The outer layer is a light brown soft tortilla with a slight textured pattern. Inside, the first layer is orange sauce spread evenly. Above it, there is a mix of black beans, small white pieces (likely tofu or cheese), and chunks of green avocado scattered throughout. The wrap sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook and mash the sweet potatoes

Start by piercing your sweet potatoes a few times with a fork — this helps steam them evenly. I usually microwave mine for about 6 minutes, flipping halfway through, until they’re soft when poked with a knife. If you have more time, roasting at 375°F for 45 minutes gives great caramelized flavor. Once cooled enough to handle, peel off the skin and mash the flesh with a fork in a bowl. You want a slightly chunky but creamy texture that will spread nicely on the tortillas.

Step 2: Prep the black bean mixture

Drain and rinse your black beans well to avoid any canned bean taste. Toss them in a bowl with cumin, chili powder, and a pinch of red pepper flakes if you like a little heat. Stir it gently — this seasoning combo transforms simple beans into something flavorful and perfectly spicy.

Step 3: Scramble the eggs

Whisk your eggs or egg whites and cook in a lightly greased skillet over medium-low heat. I like to fold the eggs as they cook to keep them fluffy and soft — avoid high heat to prevent rubbery eggs. Once they're just set, remove from heat so they stay tender and don’t overcook while you assemble.

Step 4: Warm tortillas and assemble

Warming your tortillas for 10-20 seconds in the microwave makes rolling easier and prevents cracking. Lay the tortillas flat, spread a generous layer of mashed sweet potato on each, then add scrambled eggs, black beans, diced avocado, and shredded cheese. Finally, drizzle with about a tablespoon of enchilada sauce before folding in the sides and rolling them up snugly.

Step 5: Serve or store

You can enjoy these immediately, or pop them on a baking sheet and warm in a 300°F oven for 5–10 minutes to melt the cheese perfectly. They’re great with sour cream, Greek yogurt, salsa, or your favorite hot sauce. Leftovers freeze beautifully for grab-and-go breakfasts later in the week.

Top Tip

From my experience making these burritos over and over, a few little tricks really make a difference to ensure perfect texture and flavor every time.

Sweet Potato Cooking: Don’t overcook the sweet potatoes or they’ll get watery, which makes your burrito soggy — test with a fork and remove when tender but still hold their shape.
Egg Texture: Cook eggs low and slow, folding gently to keep them fluffy and tender, rather than rubbery or dry.
Tortilla Warmth: Always warm your tortillas before assembling. It makes them pliable and much easier to roll without tearing.
Layering Order: Spread sweet potato first as a “base layer” to hold the other ingredients in place, preventing leaks when you roll up.

How to Serve Sweet Potato Black Bean Breakfast Burritos Recipe

sweet potato black bean burritos - Serving Suggestion

Garnishes

I love topping my burritos with fresh cilantro and a squeeze of lime for brightness. A dollop of sour cream or a spoonful of chunky salsa adds creaminess and zest that pairs nicely with the sweet and smoky flavors inside.

Side Dishes

For an extra hearty breakfast, I serve these burritos with simple black beans or a fresh fruit salad to balance savory with sweet. A side of sweet potato hash browns or a crisp green salad also makes a wonderful combo.

Creative Ways to Present

For brunch gatherings, try slicing burritos into bite-sized pinwheels and serving them with various dipping sauces. Another favorite is wrapping each burrito in foil and arranging in a basket lined with festive napkins to keep them warm and inviting.

Make Ahead and Storage

Storing Leftovers

I tightly wrap leftover burritos individually in plastic wrap and place them in an airtight container or zip-top bag in the fridge. They stay good for about 3 days and make for a quick breakfast or lunch during busy mornings.

Freezing

Freezing is a lifesaver with this recipe. I wrap each burrito in foil and freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They keep well for up to 3 months and thaw quickly overnight for effortless mornings.

Reheating

To reheat, I unwrap frozen burritos and warm in the oven at 300°F for 10–15 minutes or microwave for 1–2 minutes until heated through. This keeps the tortilla nicely soft and prevents sogginess or dryness.

Frequently Asked Questions:

Can I make this recipe vegan?

Absolutely! Simply omit the eggs and cheese, and substitute scrambled tofu or a plant-based egg substitute. You can also add extra veggies or vegan cheese for richness.

What’s the best way to reheat these burritos?

The best way is to unwrap and warm them in a 300°F oven for 10 minutes or microwave for 1 to 2 minutes. Warming in the oven keeps the tortilla soft without drying out the filling.

Can I use frozen sweet potatoes?

Yes, frozen cooked sweet potatoes can be used for convenience. Just thaw and mash them before assembling your burritos. The texture might be a bit softer but still delicious.

How spicy is this recipe? Can I adjust it?

This recipe has a mild to moderate spice level thanks to the chili powder and optional red pepper flakes. You can easily dial it up or down by increasing or skipping the red pepper flakes, or adding fresh jalapeños to taste.

Final Thoughts

This Sweet Potato Black Bean Breakfast Burritos Recipe is one I keep returning to when I want a nourishing start to the day without fuss. It’s hearty enough to keep you full and light enough to leave you feeling great, plus the flavors just feel so satisfying and homey. I really hope you give it a try—and once you do, you might find it becoming your morning go-to too.