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Sweet Potato Breakfast Burritos

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Delightful breakfast burritos packed with sweet potatoes, protein-rich eggs, and nutrient-packed kale, perfect for busy mornings.

Ingredients

Scale
  • 2 Tbsp. olive oil, divided
  • 1 small sweet potato, cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 1 poblano pepper, chopped
  • 3/4 tsp. Kosher salt, divided
  • 3/4 tsp. pepper, divided
  • 1/4 tsp. chili powder
  • 1 cup canned black beans, rinsed
  • 8 large eggs
  • 3 oz. Cheddar cheese, coarsely grated (about 1 cup)
  • 3 cups baby kale
  • 6 burrito-size flour tortillas (10-inch)

Instructions

  1. Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet potato, onion, and poblano pepper. Season with 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and chili powder. Sauté this mixture until the sweet potatoes are tender, which should take about 8-10 minutes. Stir in the black beans and kale, cooking until the kale wilts.
  2. In a separate bowl, whisk together the eggs with the remaining salt and pepper. Heat the remaining olive oil in another skillet over medium heat. Pour in the eggs and scramble until they’re fully cooked through.
  3. Combine the veggie mixture with the scrambled eggs. Spoon this delicious filling onto the center of each tortilla. Top with some grated Cheddar cheese. Fold the sides of the tortilla over the filling and roll it up tightly.
  4. To make them last, store the burritos in an airtight container or wrap them in foil for freezing.
  5. When you’re ready to enjoy, simply unwrap and microwave for 1-2 minutes, or bake in a preheated oven at 350°F for 15-20 minutes until heated through.

Notes

These burritos can be made in advance and stored in the refrigerator or freezer. For an extra layer of flavor, try adding spices like cumin or smoked paprika.

Nutrition

Find it online: https://www.tastysavvy.com/sweet-potato-breakfast-burritos/