Sweet Potato and Black Bean Breakfast Burrito Recipe

If you’re looking for a way to bring the family together over a cozy brunch or simply seeking to add some creativity to your morning routine, this Sweet Potato and Black Bean Breakfast Burrito Recipe is a delightful choice. The combination of tender sweet potatoes, hearty black beans, and creamy avocado slices, all wrapped up in a warm tortilla, makes this burrito a wholesome and satisfying breakfast option. It’s perfect for busy weekdays or lazy weekend mornings, and the vibrant colors are just as pleasing to the eyes as the flavors are to the taste buds. Trust me, this recipe is one you’ll want to add to your regular breakfast rotation.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 (15-ounce) can black beans, drained and rinsed
• 4 large flour tortillas
• 1 ripe avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Your favorite salsa, for serving

Instructions

1. Preheat your oven to 400°F (200°C). Place the diced sweet potatoes on a large baking sheet, drizzle with olive oil, and sprinkle with cumin, paprika, salt, and pepper. Toss to coat evenly.
2. Roast the sweet potatoes in the preheated oven for 20 minutes, or until tender and slightly crispy on the edges. Stir halfway through cooking.
3. While the sweet potatoes are roasting, warm the black beans in a small saucepan over medium heat until heated through. Season with salt and pepper to taste.
4. Lay out each tortilla on a flat surface. Divide the roasted sweet potatoes and black beans evenly among the tortillas, placing them in a line down the center of each tortilla.
5. Top with sliced avocado and chopped cilantro. Fold in the sides of the tortilla and then roll it up tightly from the bottom, like a burrito.
6. Serve the burritos warm with your favorite salsa on the side and a sprinkle of fresh herbs.

Helpful Tips

For an extra creamy texture, add a spoonful of Greek yogurt or a dollop of sour cream inside each burrito before folding. If you’re pressed for time in the morning, you can roast the sweet potatoes and prepare the black beans the night before. Simply reheat them before assembling the burritos.

Storage Instructions

These burritos can be stored in the refrigerator for up to two days. To store, wrap each burrito in aluminum foil or place them in an airtight container. Reheat in the microwave or oven before serving.

Ingredient Substitutions

If you don’t have sweet potatoes, feel free to use butternut squash or carrots as a substitute. Black beans can be replaced with pinto beans or chickpeas for a different flavor profile.

Complementary Dishes and Drinks

Pair these breakfast burritos with a side of scrambled eggs or a light fruit salad. For drinks, a refreshing glass of orange juice or a warm cup of coffee perfectly complements the flavors of this hearty dish.

At Zynahz, our mission is to infuse joy and creativity into your kitchen endeavors. We hope this Sweet Potato and Black Bean Breakfast Burrito Recipe brings warmth to your mornings and becomes a family favorite. We encourage you to share your results with us and spread the love by sharing this recipe with friends and family. Explore more delicious recipes on Zynahz, follow us on social media, and don’t forget to sign up for our newsletter for the latest updates and culinary inspiration.