When I was younger, my mom used to make me the best burritos. All she did was place refried beans, cheese, and hot sauce inside of a wheat tortilla. She’d warm them up until the cheese was perfectly melted, warm and gooey.
The creamy texture of the refried beans with the melty cheese was always my favorite kind of comfort food; so simple, yet so dang good. We’d happily enjoy our giant burritos together on the couch while watching movies.
I remember noticing she would always eat her burritos with avocado slices that were sprinkled with salt and pepper. Sure enough, it didn’t take me long to get hooked on that. The creaminess of the avocado mixed with cheese and beans? Well, it was perfection.
Those memories came back to me, and I decided to make these. A simple, healthy twist on an old favorite made especially for the mornings. They’re packed with protein, super delicious, and will certainly keep you energized through the morning.
These healthy breakfast burritos happen to include most of my favorite things:
- Sweet potatoes. I eat them almost everyday so here’s another way to get their deliciously sweet flavor in. You can microwave them or roast them in the oven.
- Black beans. Name a better bean. Oh wait, you probably can’t.
- Avocados. Creamy. Full of healthy fats. Just heavenly.
- Eggs. Gotta get that protein in. You can use egg whites or regular eggs.
- Enchilada sauce. Drizzle it on, baby. Or if you prefer, use hot sauce or salsa.
- Cheese. Just a little bit of ooey-gooeyness. We need the melt, yo.
- Whole Wheat Tortillas. We need to use an 8 or 10-inch tortilla to make sure everything fits well into the burrito.
How to freeze breakfast burritos
The breakfast burritos are simple to reheat in the microwave and great for busy mornings or even those nights when you don’t want to make dinner. That happens to me a lot. Especially if I’m working out in the evenings.
To freeze: I usually make the entire recipe, wrap each individually in plastic wrap, then wrap them in foil put them in the freezer for up to 3 months. Plastic wrap really isn’t ideal these days, so alternatively you can wrap them in foil and then put them in a reusable bag, such as a Stasher bag.
To reheat, remove foil and plastic wrap and microwave until warmed, about 2-3 minutes.
Try dipping them in a little greek yogurt or low-fat sour cream for an extra creamy bite. Hot sauce also does wonders to jazz these up even more. Either way, you’ll fall in love! Enjoy. xo.
See how to make the black bean breakfast burritos:
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. xo.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Sweet Potato, Black Bean & Egg White Breakfast Burritos
Ingredients
- 6 8-inch whole wheat tortillas (you can also use low carb)
- 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
Instructions
- Cook sweet potatoes: Pierce sweet potatoes with fork a few times. Place in microwave and microwave on high for 4-6 minutes or until cooked though. This may take up to 10 minutes depending on how thick your sweet potatoes are. Alternatively you can roast them in the oven at 375 degrees for 45 minutes or until fork tender. Once sweet potatoes are cooked, remove the skins and place potatoes in a medium bowl. Mash with a fork; set aside.
- In a separate large bowl, add black beans, cumin, chili powder and red pepper flakes, if desired. Stir to combine then set aside.
- In a separate medium bowl, beat eggs (or egg whites) together. Spray a skillet with nonstick cooking spray and place over medium-low heat. Add in eggs and cook. Fold every few minutes to get fluffy eggs. Once cooked, remove from heat.
- To assemble burritos, make sure you have slightly warm tortillas; it makes them easier to roll. You can warm them up for 10-20 seconds in the microwave before assembling. Lay out warm tortillas and evenly distribute and spread mashed sweet potato on each as demonstrated in the video. Evenly distribute scrambled eggs, diced avocado, black beans, and shredded cheese on each tortilla. Next drizzle about tablespoon of enchilada sauce in each. Season with salt and pepper, if desired. Tuck ends in, then roll up burritos.
- To warm up: Place on baking sheet in oven at 300 degrees for 5-10 minutes or simply microwave them for a minute or two. Serve with sour cream, greek yogurt, salsa, or hot sauce. Makes 6 burritos. Freezer instructions are in the notes!
143 comments
These look perfect and so yummy to start the morning!! 🙂 thank you!
These look so yummy!! Such a fabulous breakfast!
How do the avocado freeze in the burritos
that’s my question, terribly, I suspect. Add the avocado after, maybe.
no problem
These look so delicious! This is the kind of breakfast that would get me out of bed early on the weekend 🙂
Now this is my kind of breakfast! So delicious!
This is my kind of breakfast!! Love all the protein!
Enjoy!
They should be fine. If you'd like you can freeze them without the avocado, then just add them in once you've heated them up.
These burritos are packed full of things I love! What a delicious combination. 🙂
Oh my days I need these in my face!!!!!!!!! Defo buying the ingredients this weekend! I’ve been wanting to start having more savoury breakfasts and this will be the perfect way to kickstart the habit!
Have just made them and they do not disappoint!
Made these for supper tonight. They were really good!
Congratulations, you actually made them before commenting!!!
Add a comment…These look Awesome I will try these……………..
If using full eggs (rather than just egg whites), would you still use 8 eggs? Thanks!
I would use 4!
I made this this morning and used 5 extra large eggs. It was not enough – I should have used 6.
What kind of enchilada sauce did you use or do you make your own?
I use the Hatch brand from Whole Foods, usually! Otherwise I’ll make my own.
Do you bake them before you freeze them or after?
what do you consider low carb tortillas? I buy regular whole wheat tortillas that are 19 carbs per tortilla.
Usually they will say ‘low carb’ on the package. They will have a significant amount of fiber.
Hi, how long do these keep in the freezer?
I want to make these for myself for lunches throughout the week. How long do they last in the fridge, or should i just freeze them right away?
If I want to make q batch to eat for lunch for the week, should I refrigerate or freeze? How long do they last in each?
I made these last night for make ahead breakfasts and they took FOREVER. I spent over an hour in the kitchen. Additionally, i ended up throwing away a lot of sweet potato because 3 potatoes is wayyyy too many. Also, 4-6 mins in a microwave does not cook them. I had to cook them for 15+ mins in the microwave, and chopped them up, and they still didn’t cook, and some started to shrivel up. I wasn’t able to mash them so I had to use my food chopper. Also, this recipe made 10 burritos (and I still threw away an entire sweet potato cuz there was too much and I was exhausted, plus I have leftover beans in the fridge).
Jump to this morning and I microwaves one. Two minutes was perfect in the microwave, but at first I thought they were nasty cuz the sweet potato was definitely undercooked. However, when I got to bites of beans, avocado, etc., it made it all worthwhile.
I’ll definitely eat the remaining 9, but I’ll likely never make this recipe again. Way too much work and time! …and now the website is forcing me to give this a five star rating and won’t let me change it, haha.
Hi Whitney! Sorry that you’re having trouble with the ratings — I always want them to be honest. I’m guessing that your sweet potatoes were extra large because mine are normally done in about 5 minutes when poked and cooked. I make these all the time, and so have others, so I’m not sure why you had so many issue. I’ve actually seen pictures of these on Instagram and they’re never overflowing, so this also has me questioning what kind of tortillas you used and if they were large enough. I guess I’m glad you liked them in the end, and I’m sorry you had some trouble! Hopefully you will try them again — maybe with pre-roasted sweet potatoes and larger tortillas.
Cooking good food takes time. It’s one of the most important things you will do in life and if you learn to love it, you will discover enormous rewards.
I just made these for the first time 2 days ago. Since I was not sure how I would like them I bought the frozen mashed sweet potatoes and from start to Finish it only took around 15 mins to get them all together. I absolutely love these and will make more.
Just prepped these for my husband and I took take for breakfast throughout the week. So easy!
These look great – I have a little one so I pretty much steam most veggies and with sweet potatoes I think it’s just faster/easier and they mash quickly…we make sweet potato quesadillas all the time so I bet these will be on point! Looking forward to trying it out and freezing them too!
If your in a hurry you can throw the sweet potatoes, beans, and avocado into the blender with a bit of the enchilada sauce. Makes a great bean paste (Consistency of refried beans) that you can just put on there with a spoon! Now, it makes it harder to gauge how much of what you’re actually getting, but it’s still delicious!
So good! I didn’t include the cheese. And I now have breakfast for 3 days.
how many ounces are the tortillas you use?
I absolutely loved this burrito! Anything to make sure I get in a quick, high quality breakfast is what I need for a successful day.
I may recommend that you modify the ingredients and specify that large tortillas are needed for this recipe. I purchased medium sized whole wheat tortillas and unfortunately, they all were over stuffed. Next time I’ll buy the largest ones but it may be helpful to future cooks!
Thanks for the tip! 🙂
I made these this morning, they are amazing thank you so much for sharing. Going to be taking them camping!
These are awesome! I use leftover roasted sweet potatoes with mine and love the combo! Sometimes I just leave out the tortilla and make this a breakfast bowl with the egg white, roasted sweet potato cubes, sliced avocado and black beans. Great recipe!!
I made these last night and had one for breakfast; very tasty. I didn’t use the egg or cheese but they still taste good. I roasted the sweet potato in the oven because I think it gives more flavour than the microwave. I used 3 medium sized sweet potatoes, and the mixture divided perfectly between the six tortillas, although I think the tortillas I used might be a little bigger than those suggested. All in all, I consider them a success!
Made these and they are awesome! Thank you.
These are the most delicious healthy breakfast option out there! I make two batches at a time. I absolutely love this recipe. Thanks for sharing!
Awesome, so happy you like these!
These look and sound delicious and I can’t wait to make them! However, I am trying to watch my cholesterol intake and I didn’t see cholesterol nutritional information?? Any suggestions on less cholesterol??? (Especially because I love, love, love eggs!)
These were worth the effort! Really very easy with the small exception of the sweet potatoes being a bit of work. I decided to roast mine, and did so for 45 minutes as suggested. I then peeled them (I don’t know if I’m just slow at this or what but it took a while) and then found they were too hard to mash. I popped them in the microwave for 3 minutes and that did the trick. I found it easier to mash them on a big dinner plate rather than in a bowl. I used whole eggs mostly just because I hate to waste yolks (there are ways to use them but I knew I wouldn’t get around to that).
The first two burritos I made were overstuffed, although I was able to eat one without it totally falling apart (after baking in the oven for 10 minutes). I then made 6 more using less so they wouldn’t be overstuffed, for a total of 8. The tortillas I used may not be the biggest you can get, but they certainly aren’t the smallest either. I think a lot of this hinges on how big your sweet potatoes are. So if you’re making this plan on eyeballing it to make sure you’re not overstuffing and you may make more than 6. Frankly I’m pumped to have 7 more waiting for me! The one I had right away was AWESOME. I had to omit avocado as I am allergic to them but it was so creamy and sweet and savory even without them. I used sharp cheddar cheese. I added salt and pepper somewhat generously before wrapping. Dabs of Tabasco sauce put it over the top. Thanks for a great recipe!
What are measurements for 2 instead of 6?
Just made these–delicious!! It did make a lot of filling, so next time I would probably make 7-8 burritos instead. Which means I get to enjoy more!
Not a breakfast, but my new go-to lunch! Thank you so much for this genius way to use my fav sweet potatoes <3
wow i love your all recipes thanks for sharing
Egg yolks lower cholesterol, but like all things-MODERATION.
Hi Monique!
I made these for my sister and I for our morning meal prep. Just saying… We are both kind of obsessed with them. Thank you for sharing your magic. You rock!
Best,
Julian
Hi Julian! Amazing – so glad you both enjoyed these 🙂 The perfect meal prep!
I’m addicted to these! I make them in large batches and use a mix of eggs and egg whites. I freeze them and pull them out for breakfast or a quick healthy dinner if I don’t have time to cook! If I have leftover sweet potato, I also freeze that because it makes a great side. Cannot rave about these enough. Thanks for the great recipe!
I’m so glad you enjoy these! Such a great go-to breakfast (and dinner). Great tip on freezing sweet potato, too!
Hi! Do you heat these up straight from the freezer or do you need to defrost first? Sorry if that’s a stupid question!!
This was really easy and quick to put together…I’ve never microwaved a sweet potato before, but I put all 3 in and by the time I had everything else ready to go they were ready to mash…ok so one potato was a bit larger so it got extra time but nothing that I was sitting around waiting on…didn’t miss the oven at all!! The only thing a little out of proportion was the eggs-using 4 whole eggs wasn’t quite enough for the sweet potato and beans I had left over, but it will make for a really yummy bowl wth a fried runny egg on top! Thanks for this healthy, easy, and quick meal-will definitely make again!
Super easy in the microwave! Great idea with the extra fried egg 🙂
I found this recipe on Pinterest and I’ve tried MANY a blogger recipe, which never turn out how I hope. However, these burritos are FREAKIN DELICIOUS. So good, I’m going to make them every week.
Amazing!! So happy to hear that 🙂 These breakfast burritos are another favorite you should try (I make a big batch and freeze them for later!)
I just made these for the first time 2 days ago. Since I was not sure how I would like them I bought the frozen mashed sweet potatoes so it would be easier to spread on the tortilla shells and I have never made sweet potatoes before so I was not sure how to make them. I loved them and will make more next time.
Perfect!! Glad you loved these 🙂
Oh my Lord – so good! Having a weight conscious D1 athlete at home for the summer who has to watch his weight (wrestling), it was a welcome change from chicken and spinach! I make mashed sweet potatoes every week (to mix in with my dog’s food) Simply peel, chop up and boil just like regular potatoes (20 to 25 minutes) to mash. Never wasted. I doubled the recipe and not planning on freezing – they won’t let me! Didn’t use enchilada sauce since I didn’t have any and not that big of a cook to make my own so I used a spicy taco sauce on hand. Thank you for the recipe!
This is a perfect recipe for a D1 athlete! Great idea about the mashed sweet potatoes, too. Glad you guys loved this one!
I just made these and they are awesome!! My husband wanted to sample one while I was assembling them and he went nuts over them!! His new favorite breakfast!!! I have a hard time with breakfast in the mornings. I never have time and then I forget all the time as well. Kids and school ….. but this will make my life so much more simple and easy! Thanks!
So happy to hear that Kimberly! These are perfect for busy mornings – you can even make a bunch and freeze them to have on-hand 🙂
My son asked me to make these. I was skeptical but willing. I used corn/ flour tortillas, smoked cheddar cheese and whole scrambled eggs. Wow. So good and satisfying
Delicious! Such a great breakfast.
Heavenly. The sweetness and smoothness of the sweet potatoes was the difference maker among similar burritos I’ve had before. A new favorite!!
Absolutely – such a delicious combo in here! Glad you loved them 🙂
Hi! I dont own a microwave and am wondering how long you would suggest re-heating them in the oven for and at what temp? Thank you! These look amazing!
Hi Sara! They should reheat at 350 degrees for about 12-15 minutes. Enjoy!
Yum! Made these for the first time this weekend – thank you Pinterest – and I’m enjoying one for breakfast at work right now. I used cubed, frozen sweet potatoes that I steamed in the microwave and mashed by hand – next time I’ll mash them up a little better – and added some leftover spanish rice and salsa instead of enchilada sauce (didn’t have any on hand). I was skeptical about the avocado in the freezer, but it’s awesome! Next time I’ll use bigger tortillas – I only had soft taco size on hand and this batch got overstuffed. Definitely a keeper and I look forward to making more tweaks!
Perfect! Those swaps sound great 🙂 Glad you enjoyed!
This was delicious! I will definitely be making a larger batch next time! Initially I was worried about the texture of the avocado after freezing and microwaving but it turned out just fine.
These are great, but I used the 8 inch la tortilla low carb tortillas you suggested and it was impossible to get them to fold like a burrito. I’m worried they will fall apart when I reheat them. With the filling I had, I made 10 burritos. I would suggest slightly larger tortillas. 10-inch would allow for the same amount of filling, but would be easier to fold.
Noted on the tortillas! They should stay together, but 10-inches will also be great.
These were easier to make than I thought they would be. The burrito was tasty and very filling. Would be just as good for lunch as for breakfast.
I LOVE these burritos. I have been making them every Sunday for a few weeks now and I just grab one and go each morning and pop it in the microwave when I get to work. Every single person in my office is jealous. I find myself adding a little more cumin, chili powder, and red pepper flakes….I like the spice; a little less cheese (if left to my own devices each burrito would have an entire GLOB of cheese) but I need to hand off the calories for the extra enchilada sauce I add because I never knew how good that stuff was before this recipe. It has now become a bit of a staple in my kitchen.
Thanks so much for sharing!!!
Amazing!! Such a great grab and go breakfast. Love that enchilada sauce, too!
i made these today and they are amazing even without the avocado (i didn’t have any, also just used what cheese I had which was basic Colby)
What I loved about these is they are really tasty, also very filling as well. I love that I can make a bunch of these on a weekend day and freeze for yummy breakfast or lunch for work or dinner for that matter!!
I do agree with one other poster they are a bit time consuming to make as I did bake sweet potatoe in the oven as I do not have a microwave. This being said I was also doing other things at the same time so it was not too bad – a tip would be to get everything ready first – if your making your own enchilada sauce then make the day before so less time for you on the day – I would buy my enchilada sauce next time for sure – probably took me around an hour or so to do but was worth it and i have a lot of wraps for the freezer as I made double the amount !!
Perfect! And yes they will take a bit of time if you’re making lots, but you’ll have tons of breakfasts all ready to go 🙂 Glad you like them!
Do you have a vegan version of these? Or a sub. for the cheese? Dairy and I don’t really sit well anymore, which is unfortunate because I’m from Wisconsin!! 🙁
Feel free to leave the cheese out or try a dairy free cheese! They’ll be delicious either way 🙂
I made a batch of these with 6 scrambled egg whites, 1/2 slice of Chao vegan pepper cheese per wrap, low carb sourdough wraps, and the rest of the ingredients. They were GREAT!
Thanks for this recipe!
Perfect! Great on-the-go breakfast 🙂
Hi Monique,
A couple of girlfriends and I periodically fix and share things together. Due to one of them being Vegan how could these be fixed so she could eat them? She does NO MEAT and VERY LITTLE DAIRY so no eggs or cheese for this dear friend. With me having cronic arthritis and fibromyalgia quick and easy has become my best friend,lol. I LOVE getting your AK post. They’ve tought me sooo many quick and easy recipes including things my Vegan friend can enjoy. AWESOME,thank you sooo very much Sweetie.
I pray all is going well with your family. I need to go back and catch up on your blogs. God Bless you
Hi Kim! I love that you and your friends share make & recipes together. For these breakfast burritos you can feel free to customize them for your friend by leaving out the eggs & cheese and then maybe adding in her favorite veggie! They will still have a good amount of protein with the black beans, but feel free to add a bit more to hers, too. I hope you find some more delicious recipes to share! 🙂
I LOVE these burritos. I have been making them every Sunday for a few weeks now and I just grab one and go each morning and pop it in the microwave when I get to work.
I know I say this often; however, you’ve done it again! Amazing and with you home made enchilada sauce… Delicious! I just ran 5 miles did a half hour ab work out and this is what I needed…. Thanks again!
The best post-workout breakfast! Happy you loved it 🙂
These turned out amazing! I had planned on freezing half but I think I’ll want them all throughout this week ☺️ Thanks for another delicious recipe!
Favorite breakfast meal prep! Glad you loved them 🙂
I made these this morning. I made the mistake of buying small wheat tortillas. Didn’t hold, so I made these into breakfast bowls. I absolutely LOVE THEM. I will be making this often.
Thank you
Breakfast bowls sound delicious! Feel free to warm up the tortillas a bit before filling them so that they’re nice and flexible – that might help 🙂
Can you sub butternut squash?
Absolutely!
Loved these on the first go but I’m knocking off a star for the disappointment I had reheating these. I should have known better but if you’re someone (like me) who doesn’t like the taste/texture of reheated eggs, reheating these from frozen could be a problem…
Glad you liked them at first! If you’re not a big fan of reheated eggs I might suggest only making enough to have right away instead of going with the meal prep option 🙂
delish! I was skeptical of how they would microwave after freezing but they were delicious.
One of my fav meal prep breakfasts! Glad you enjoyed 🙂
I made these today and OMG, they’re delicious! I could eat them for breakfast, lunch and dinner! Healthy and so quick to put together.
Absolutely! I’m glad you loved these!
This was the perfect lunch as well- all of the ingredients just make sense. Super savory, and everyone I made them for loved them!! Also, if you don’t have enchilada sauce I def recommend salsa :-)))
So happy to hear that! Sounds like the best lunch 🙂
Me gusta que hables siempre de comida saludable. Muchas gracias!
I just made these after seeing you post them on Instagram…yum. I struggled rolling them up but still so good!
Amazing! Glad you enjoyed 🙂
This recipe is DELICIOUS! I don’t like eggs so I substituted 1lb of 99% lean ground turkey (seasoned with salt, garlic powder, onion powder, cumin & chili powder). It turned out amazing!
Perfect! Glad you enjoyed!
I’ve made these burritos for a couple years now and can’t believe I haven’t given a review. We made them again for breakfasts this week. Obsessed. They are so hearty and delicious and incredibly easy! I like to mix the seasoning into the sweet potato rather than the beans. I also like to mix my sweet potatoes with a hand mixer to get them fluffy because sometimes I get impatient with fork mashing haha
Amazing! They’re one of my favorites, too 🙂 great tip with the sweet potatoes!
What a lovely recipe! I was wondering how the diced avocado comes back when reheating a frozen burrito.
I love this recipe! Perfect for meal prep and storing in the freezer. Sometimes I mix it up and add in spinach with my eggs. I usually leave out cheese to make it dairy free & add salsa when I don’t have enchilada sauce – so versatile & delicious!!
How to I keep the burritos from becoming soggy ?
Love your site and recipes. Looks so stylish!
Great work!
Alex
Thank you!
This is a delicious recipe. I omitted the cumin, red pepper flakes and enchilada sauce. I will make this recipe, again.
So glad you enjoyed! These are great for customizing 🙂
Love this recipe, simple, healthy and yummy. Making it for the second time today…..great work week lunch!!
Absolutely! Glad you love these!
Love making these for meal prep! They are so delicious and a great way to start the morning! I almost always double the recipe because these get eaten so quickly! I prefer re-heating in the oven so I typically skip the plastic wrap step, I wrap in foil and then place all of them in a reusable freezer safe plastic bag and that method has worked really well for me!
I’m so glad to hear you’re a fan, Hannah! Great tip on reheating in the oven–thanks!
These are absolutely delicious and remind me of my favorite breakfast burrito at a local coffee shop! I swapped salsa for enchilada sauce and used 2 sweet potatoes instead of 3 (since my tortillas were a little small), and they turned out great. Thanks for another great recipe!
Awesome!! So happy that you’re loving them, Caroline 🙂
What a great idea! I often have leftover sweet potato mashers from dinner. This looks like a yummy way to use them up.
Oh yes, absolutely!! Excited for you to try it 🙂
Can the avocado be heated when reheat the burrito already prepared?
It can, but if that’s not appealing to you, feel free to leave out the avocados before freezing, and serve alongside your reheated burrito!
These were so good. My sweet potatoes were large and took 7.5 mins in the microwave. Loved how fast these came together and so delicious!! Aww
Yay!! So happy to hear you loved these, Dena 🙂
We do not have or use a microwave since it harms the nutrients we want to eat. What are the baking instructions to reheat from frozen?
These should be warmed through after 35-45 minutes in a 400º oven! You can keep the foil on in the oven.
Love these Healthy Sweet Potato, Black Bean & Avocado Breakfast Burritos, seems so amazing and delicious . Will love to try this amazing one ,thanks for sharing these.
LOVE these for meal prepping. I just omit the enchilada sauce for my own preference. Heating them up in the air fryer is a game changer!
I’m curious about subbing salsa for enchilada sauce? I’m on a <2000 mg sodium/day diet for health reasons.
Hi, Jalesa! Yes that’s an excellent idea. Hope you love these!
So delish. Thank you!
You’re welcome! So glad to hear you loved them 🙂
Would love to see complete nutrition information, including sodium, phosphorus, potassium so that people like myself with kidney issues can evaluate whether or not this is a good choice for us.
Hi – I would recommend adding the ingredients into a nutrition calculator like My Fitness Pal for full nutrition facts!
Very healthy recipes !!
My family loves the food!!
I’m so glad!