Sweet Potato and Black Bean Breakfast Burritos - Vegetarian
The Sweet Potato and Black Bean Breakfast Burrito combines the warmth and heartiness of classic Southwestern flavors into a delightful morning meal. Encased in a soft flour tortilla, the combination of roasted sweet potatoes, scrambled eggs, black beans, creamy avocado, and melty cheddar cheese creates a burst of savory goodness in every bite.
Ingrédients
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 tablespoon olive oil
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, diced
- 4 large eggs
- 1/4 cup milk
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded cheddar cheese
- 1 avocado, avocado, sliced
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, cumin, chili powder, garlic powder, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, or until tender and slightly crispy.
- In a skillet over medium heat, sauté the red bell pepper and red onion until soft, about 5 minutes.
- Add the black beans to the skillet and cook until heated through, about 3 minutes.
- Beat the eggs and milk together in a bowl, then pour into the skillet with vegetables.
- Cook, stirring frequently, until the eggs are softly scrambled.
- Warm the flour tortillas in the microwave or oven for a few minutes until pliable.
- Fill each tortilla with a portion of the egg mixture, roasted sweet potatoes, a sprinkle of cheddar cheese, fresh cilantro, and a few slices of avocado.
- Roll up the tortillas tightly, slice in half, and serve immediately.
Nutrition (per 100g)
Serving: 100g | Calories: 400kcal | Carbohydrates: 45g | Protéines: 18g | Fat: 18g | Sucre: 6g
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