Hm, I noticed I haven’t posted a breakfast recipe in a while. So, here’s a good one for you.. This wrap is vegetarian but could be made vegan by just ditching the eggs. It’s packed with protein to start your day off with an oh-so-necessary boost of energy, and it is super filling! I love sweet potatoes, and these ones are the BEST! They were crispy and browned on the outside but soft and perfect in the middle- the way sweet potato hash fries should be. Honestly, this is a great breakfast but an equally good lunch or dinner… It’s perfect any time. Hope you love it! Enjoy 🙂
Crispy Sweet Potato, Avocado & Black Bean Breakfast Burrito
Course: BreakfastDifficulty: Easy4
servings15
minutes45
minutesIngredients
4 whole wheat tortillas
olive oil
2 sweet potatoes, peeled and diced into 1/2” chunks
kosher salt
1/2 tsp paprika
2 cups black beans, cooked
1/2 tsp garlic salt
4 eggs
shredded cheddar cheese
2 ripe avocados
1/2 red onion, sliced thin
bunch of cilantro
lime, for garnish
sriracha sauce, for serving
Directions
- Preheat oven to 450 degrees. Generously oil a sheet pan with olive oil and spread sweet potato pieces in single layer, spacing them evenly.Sprinkle with kosher salt and paprika. Bake for 30-45 minutes, flipping once, until crispy on the outside and soft in the center. Remove from oven and set aside to cook slightly.
- In medium bowl, toss the black beans with a bit of olive oil and the garlic salt. Set aside.
- In skillet over med-high heat, scramble eggs until cooked to your liking. Meanwhile, toast the tortillas directly on element stove-top, or in pan, until warm.
- Arrange the tortillas to be filled. First, spoon a layer of the sweet potato fries, then the beans and eggs. Sprinkle shredded cheese over eggs. Dice avocado and divide between tortillas, then top with sliced onion and a few sprigs of cilantro. Squeeze lime juice over, if desired, and if you prefer a kick you can add sriracha sauce. Fold tortillas over at end and then tuck one side of wrap over the ingredients, pushing them gently into the roll as you form your wrap. Serve immediately or wrap in tinfoil for later. Enjoy!