Sweet Potato Breakfast Burritos

October 3, 2016

 

 

 

These breakfast potatoes contain sweet potatoes, black beans, cheese, and eggs. They are a delicious combination of sweet and spicy. I make my burritos without eggs, but I smoother my burrito in plain Greek yogurt for more protein and a little extra enchilada sauce or hot sauce to give it a little extra spice. 

 

Ingredients:

4-6 100% whole wheat tortillas

2 medium sweet potatoes (either cook ahead or see directions below)

1 15 oz can of black beans

1/2 teaspoon of cumin

1 teaspoon of chili powder

1/2 cup shredded sharp cheddar cheese (I like the Vermont sharp cheddar cheese)

1/3 cup red enchilada sauce

Optional sliced avocado

Optional Greek yogurt

Optional hot sauce

 

Instructions:

1) Cook the sweet potato in the oven or microwave or use the leftover sweet potatoes. To cook in microwave pierce the sweet potato with a fork a few times. Place in microwave on high for 4-6 minutes or until a fork can easily pierce through the potato. To cook in oven, pierce with a fork a few times and wrap in tin foil. Set the oven to 350F and bake about 45 min to 1 hour or until it is easy to pierce through with a fork and the potatoes are soft. Once they are cooked, remove the skin and place the potatoes in a medium bowl. Mash with a fork. Then add the black beans, cumin, and chili powder and mix all ingredients until combined. 

2) Using a separate bowl, beat the eggs. Then place a skillet over medium heat and spray with nonstick cooking spray. Add eggs and cook a few minutes, turning with a spatula, until they are light and fluffy. Remove from the heat. 

3) To assemble the burritos, warm the tortillas first (in a microwave for 10-20 seconds) or in a large skillet (medium/low heat) turning every 10-15 seconds until heated on both sides. Take one tortilla at a time and evenly distribute the sweet potato, black bean mash on each tortilla. Add egg and shredded cheese. Season with salt and pepper and drizzle with enchilada sauce. Tuck the ends of the tortilla and roll into a burrito. Repeat this with each tortilla to make a total of 4-6 burritos. Serve with plain Greek yogurt, sliced avocado, and hot sauce (as desired). 

 

I make the burritos ahead of time and freeze some of them. I bring them with me to work along with Greek yogurt and avocado for a meal or snack and they can also be quite portable for an on the go meal or snack. 

 

 

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