Description
Fuel your mornings with these savory, hearty breakfast burritos—packed with roasted sweet potato hash, black beans, fluffy eggs, and creamy herbed goat cheese. They freeze beautifully, reheat in minutes, and satisfy like a weekend brunch any day of the week!
Ingredients
Sweet Potato & Pepper Hash:
1 tbsp extra-virgin olive oil
½ sweet yellow onion, diced
2 garlic cloves, minced
¾ lb sweet potatoes, peeled & diced (~2 cups)
1 red bell pepper, chopped
¼–½ tsp smoked paprika
¼ tsp salt
¼ tsp black pepper
Scrambled Eggs:
8 eggs
¼ tsp salt
¼ tsp black pepper
1½ tsp olive oil
Herbed Goat Cheese (or use pre-herbed):
4 oz goat cheese, room temp
½ tsp dried basil
½ tsp dried parsley
¼ tsp dried rosemary
¼ tsp dried thyme
To Assemble:
1 can (14 oz) black beans, rinsed (or 1½ cups cooked)
8 whole grain 8-inch tortillas
Hot sauce or chipotle salsa, for serving
Instructions
Make the Hash: Heat oil in a skillet over medium. Sauté onion until soft, add garlic, then sweet potatoes. Cook for 5 minutes, stir in bell pepper, paprika, salt, and pepper. Cook until tender (~10 minutes total).
Scramble Eggs: Whisk eggs with salt and pepper. Heat oil in skillet, scramble gently until just set.
Mix the Goat Cheese: Combine goat cheese with dried herbs until smooth.
Assemble Burritos: On each tortilla, layer sweet potato hash, black beans, scrambled eggs, and a dollop of goat cheese. Add salsa if using.
Wrap & Freeze: Fold in the sides and roll tightly. Wrap in foil or parchment and freeze.
To Reheat: Microwave for 2–3 minutes or warm in a skillet for crispy edges.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 325/serving
- Sugar: 4g/serving
- Fat: 14g/serving
- Carbohydrates: 35g/serving
- Fiber: 6g/serving
- Protein: 14g/serving