Loaded Veggie Breakfast Burritos
These are the breakfast burritos worth getting out of bed for: fluffy scrambled eggs, smoky roasted sweet potato, black beans, melted cheddar, and cool avocado, all rolled up tight in a warm tortilla.
They’re endlessly make-ahead friendly — wrap them individually and freeze a batch for busy mornings, then reheat straight from frozen.
Loaded Veggie Breakfast Burritos
Fluffy scrambled eggs, roasted sweet potato, black beans, melted cheese, and avocado, all rolled up in a warm tortilla. A hearty, savory, make-ahead-friendly breakfast.
Ingredients
Method
- Preheat the oven to 400°F (200°C). Toss the diced sweet potato with the olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
- Meanwhile, whisk the eggs with the milk, salt, and pepper. Heat the butter or oil in a nonstick skillet over medium heat and scramble the eggs until just set.
- Warm the black beans in a small saucepan or the microwave. Warm the tortillas until pliable, a few seconds per side in a dry skillet or microwave.
- Layer scrambled eggs, roasted sweet potato, black beans, cheese, avocado, and cilantro down the center of each tortilla.
- Fold in the sides and roll tightly into a burrito. For a toasted finish, place seam-side down in a hot skillet for 1-2 minutes per side until golden and crisp.
- Slice in half and serve with salsa and lime wedges.
Notes
These freeze beautifully: wrap each cooled burrito individually in foil or plastic wrap, then reheat in the microwave or a 350°F oven straight from frozen. For extra crispness, finish the assembled burritos seam-side down in a hot, dry skillet for a couple of minutes per side before serving.
