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Two breakfast burritos sliced in half showing scrambled eggs, black beans, roasted sweet potato, cheese, and avocado, with salsa and a lime wedge

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 burritos
Course: Breakfast
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 medium sweet potato, diced small
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 8 large eggs
  • 2 tablespoons milk
  • salt and pepper, to taste
  • 1 tablespoon butter or oil, for the pan
  • 15 oz can black beans, drained and rinsed
  • 4 large flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 avocado, diced
  • fresh cilantro, chopped
  • salsa and lime wedges, for serving

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Layer scrambled eggs, roasted sweet potato, black beans, cheese, avocado, and cilantro down the center of each tortilla.
  5. 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.
  6. 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.