These vegetarian breakfast burritos with sweet potato are the perfect meal prep breakfast (or lunch) recipe!
They’re filling, flavorful, and easy to make ahead of time. You can even freeze them, too, and eat them throughout the month!
Sweet Potato Breakfast Burritos
I love having breakfast burritos on hand – especially freezer-friendly ones! It’s such a filling and tasty breakfast. And being able to just pop them in the microwave when we’re ready to eat is such a time saver.
The sweet potato and black bean combo is one of my favorites. It goes so well with scrambled eggs and cheese! And of course, I love the avocado too. It adds a nice flavor and creaminess.
Melty pepperjack (or cheddar) cheese and your favorite salsa ties it all together with a kick of spice and extra flavor.
As for the additional roasted vegetables, you can use any veggies you want! This is a great way to clean out your veggie drawer before your leftover veggies expire. And if you don’t have any extra veggies, you can easily just leave them out.
Looking for more breakfast burrito recipe inspiration? Check out these mix & match make ahead breakfast burritos!
Vegetarian Egg Burrito Ingredients
To make these vegetarian breakfast burritos, you’ll need:
- black beans (canned)
- sweet potatoes
- veggies (bell peppers, zucchini, onion, etc.)
- pepperjack cheese (or any shredded cheese you have on hand, like cheddar)
- whole wheat flour tortillas
- salsa (from a jar or homemade!)
How to Make Breakfast Burritos with Sweet Potato
Now, let’s go over how to make these burritos! Start by chopping and roasting the veggies.
Heartier veggies like sweet potato, yellow potato, carrots, or butternut squash should be roasted on a sheet pan for about 25 minutes at 400 degrees F (or until soft) with a drizzle of olive oil and some salt and pepper to taste.
The rest of your veggies can be roasted for about 15 minutes at 400 degrees.
Meanwhile, drain and rinse black beans, then scramble and cook eggs in a skillet until done to your liking.
Next, lay out tortillas and start filling!
Place desired amount of eggs (I usually do 1 – 1 & 1/2 eggs per burrito), sweet potato, veggies, and black beans in the center of each tortilla, then sprinkle with cheese. Then, wrap the tortillas burrito-style.
If you’re planning to microwave your burritos, wrap each one in a paper towel and either foil or plastic wrap over it, and place in a zippable bag in the fridge or freezer. If planning to reheat in the oven, do the same but with foil instead of a paper towel. If wrapped tightly, these breakfast burritos will keep in the freezer for a month (or longer).
As for the salsa and avocado, it’s best to add those once you’re ready to eat (after you’ve reheated the burrito). I’ll include instructions for reheating below!
You might also love these sausage egg burritos with roasted potatoes!
Breakfast Burrito Reheating Instructions
To reheat burritos in an oven or toaster oven:
This method works best if you thaw your burrito in the fridge overnight before you want to eat it. Otherwise, it could take a while for the burrito to thaw fully and then heat through.
After thawing overnight, leave the burrito in its foil wrapping and bake in an oven or toaster oven at 350 degrees for about 10-15 minutes, until heated through.
To reheat burritos in the microwave:
This is my preferred method. It’s so quick, and there’s no thawing required!
Remove the foil or plastic wrap from around the burrito, but leave the paper towel wrapping on. Microwave the burrito for 45-60 seconds, then flip and microwave for another 45-60 seconds.
After your burrito is piping hot, you can unwrap it to add fresh toppings that don’t freeze well (like avocado, salsa, greens, etc.). Then, re-wrap the tortilla to complete the burrito.
I hope you love these as much as we do. Enjoy!
What’s a make-ahead breakfast you always look forward to having on hand? Let me know in the comments!
Looking for more breakfast ideas with eggs? Here are some ideas:
- Butternut Squash, Prosciutto, and Goat Cheese Strata
- Easy Savory French Toast
- Veggie Scrambled Egg Muffins
- Healthy Breakfast Tacos with Avocado Crema
- Crustless Quiche Recipe with Veggies & Goat Cheese
- Sheet Pan Eggs with Potatoes & Veggies
- Veggie Egg Casserole (Frittata) with Smoked Salmon
- Hard Boiled Egg and Cheddar Muffins
- Goat Cheese Frittata with Spinach
- 4 to 6 large eggs (depending how egg-packed you want the burritos)
- 4 whole wheat flour tortillas
- 1 15 oz can of black beans (drained + rinsed)
- 1 sweet potato
- 1 cup of additional veggies (bell pepper, zucchini, onion, etc.)
- 1 cup shredded pepperjack or cheddar cheese
- Optional toppings: salsa, avocado, greens, etc.
- Chop veggies into small pieces. Roast sweet potato chunks on a sheet pan for 25 minutes at 400 degrees F (or until soft) with a drizzle of olive oil and some salt and pepper to taste. Roast the rest of your veggies for 15 minutes at 400 degrees.
- Meanwhile, scramble eggs and cook in a skillet with olive oil until done to your liking.
- Drain and rinse black beans. Set aside.
- Lay out a tortilla and fill the center of each with equal amounts of eggs, sweet potato, veggies, and black beans. Sprinkle with cheese.
- If eating right away, add salsa and avocado, then wrap the tortilla burrito-style. If prepping for later, wait to add the salsa and avocado until after you've reheated the burrito.
- (For meal prep: if you're planning to microwave your burrito, wrap in a paper towel and either foil or plastic wrap over it, and place in zippable bag in the fridge or freezer. If planning to reheat in the oven, do the same but with foil only - no plastic wrap or paper towel.)
Hearty veggies like yellow potatoes, carrots, or butternut squash should be roasted with the sweet potato, because they'll need a longer cooking time than other veggies.
*If saving or freezing burritos for later, see microwave and oven reheating instructions in the post above.