Healthy Breakfast Burrito with Sweet Potato and Black Beans
Loaded with sweet potatoes, black beans, eggs, and flavorful sausage, these healthy breakfast burritos are freezer-friendly, protein-packed, and super satisfying.
🔗 Healthy Breakfast Burrito Links
👩🍳 Healthy Breakfast Burritos with Black Beans and Sweet Potatoes
Aiden’s been asking me for a while to make some breakfast burritos. He likes having a stash in the freezer so he can grab one quick when he’s headed to the gym or running late in the morning. Normally we go with the classic combo of pork sausage, eggs, and cheese, but I wanted to up the nutrition factor and go big on flavor. So here’s a recipe for a healthy breakfast burrito with black beans and sweet potatoes.
So I switched it up with spinach wraps, roasted sweet potatoes, and black beans. I used chicken sausage instead of pork and tossed in a little turkey chorizo for some heat and flavor. Then I cracked in some pasture-raised eggs to round it all out.
If you’re the kind of person who wants something fast in the morning but doesn’t want to settle for drive-thru food or something boxed and bland, these healthy breakfast burritoes are for you. Just roll them up, freeze them, and heat one whenever you need it. Easy breakfast that actually tastes good and keeps you going.
🛒 Healthy Breakfast Burrito Ingredient List
🥣 Visual Process For Making Healthy Breakfast Burrito’s With Sweet Potatoes and Black Beans
Alright, let’s walk through how to make these healthy breakfast burrito’s, step by step, with all the little things that’ll help them turn out just right.
Start by heating up a large skillet over medium heat. Once it’s warm, add your sausage and break it up with a spatula as it cooks. Stir it occasionally so it browns evenly. Once it’s fully cooked through and no pink remains, transfer it to a bowl and set it aside. You’ll use the same skillet to keep all that good flavor going.
Drizzle a bit of avocado oil into the hot skillet and toss in your diced sweet potatoes. Let them cook, stirring now and then so they don’t stick. You’re looking for them to get golden on the outside and tender on the inside. Once they’re almost there, add in the chopped onions and bell peppers. Cook everything together until the veggies are soft and the whole thing smells amazing. Scoop the veggie mixture into a bowl and set that aside too.
Crack your eggs into a bowl and whisk them with a splash of milk and some chipotle seasoning. Whisk until the mixture is light and a little frothy. This helps get some air into the eggs so they turn out soft and fluffy. Melt some butter in the same skillet and pour in the eggs. Let them sit for a few seconds before gently stirring. Try not to overdo it with the stirring so you get nice curds instead of tiny scrambled bits. Cook until just set and no longer runny.
Now you’re ready to build your burritos. Lay out your tortillas and layer a spoonful of the eggs, some of the sausage, the veggie mix, a handful of rinsed black beans, and shredded cheese.
If you’re making them ahead, give everything a little time to cool down before assembling so you don’t trap steam inside the burritos, which can make them soggy. Once rolled, wrap each one tightly in plastic wrap, then again in foil. You can stash them in the freezer and they’ll hold up well for a good six months.
If you want a little extra texture and flavor, take an extra minute to seal your burritos in a hot skillet before serving or freezing. Heat a clean, dry skillet over medium heat. Once it’s hot, place the burrito seam-side down and let it cook for a minute or two until the tortilla gets golden and slightly crispy. Flip and toast the other side too. This not only helps the burrito hold together better but also gives it a toasty finish that adds a nice contrast to the soft filling. If you’re freezing them, let the burritos cool completely after sealing before wrapping them up.
To reheat, unwrap the foil and microwave for a quick breakfast or toss them in the oven if you want that crisp tortilla edge.
Love this recipe? Spread the love by leaving a star review or dropping a comment below! I’d really love to hear what you think. If this recipe hit the spot for you, you’d be helping me out big time by sharing it on Pinterest or Facebook!
Some of the links on this site are affiliate links, meaning I may earn a commission if you make a purchase through them (It won’t cost you extra, promise). This helps support my work and allows me to continue creating content. Rest assured, I only recommend products I personally use and love. Thank you for your support!
Healthy Breakfast Burrito with Sweet Potato and Black Beans
Equipment
Ingredients
- ½ lb chicken sausage (use lean turkey or chicken sausage if you want to go lighter, leave out if you want)
- ½ lb turkey chorizo (or swap for plant-based soyrizo)
- 1 medium sweet potato (scrubbed and chopped into small cubes)
- 1 tsp avocado oil
- ½ medium onion (chopped)
- 1 bell pepper (chopped (any color you like))
- ¾ cup black beans (drained and rinsed)
- 4 large eggs
- 4 tablespoons milk
- ½ teaspoon chipotle seasoning
- 1 tablespoon salted butter
- 1 cup shredded cheese (cheddar, pepper jack, or dairy-free)
- 8 spinach wraps (or your favorite wrap)
- Optional toppings: avocado, salsa, cilantro, lime wedges, Greek yogurt (in place of sour cream)
Instructions
- Heat skillet over medium heat. Add ½ lb chicken sausage and ½ lb turkey chorizo and cook until no longer pink. Remove sausage and set aside.
- To the same skillet add 1 tsp avocado oil and 1 medium sweet potato. Cook until nearly done, you should see browning and crispiness. Then add ½ medium onion and 1 bell pepper. Cook vegetables until they are soft. Remove to a bowl.
- In a bowl, whisk 4 large eggs, 4 tablespoons milk and ½ teaspoon chipotle seasoning until frothy. Add 1 tablespoon salted butter to the same skillet. When it is melted, add the eggs and cook until done. Avoid over stirring so the eggs have a chance to get fluffy.
- Assemble the burritos by placing a bit of the eggs, sausage, vegetables and cheese. Serve immediately or If you plan on meal prepping these, allow the ingredients to cool before assembling the burritos. To freeze, roll the burrito up, wrap it in plastic wrap and then aluminum foil. Consume within 6 months.
Substitutions
Storage
Nutrition
Make-Ahead Quick Breakfasts
If you like having breakfast ready before you even roll out of bed, these make-ahead options are worth a spot in your routine. They’re easy to prep, stash well in the fridge or freezer, and make mornings a whole lot easier.
Baked Goods That Double as Breakfast
Start with banana peach muffins. They’re naturally sweetened, soft, and packed with oats, juicy peaches, and banana. They taste great cold or lightly warmed, and you can freeze them in batches for the week ahead. For something more indulgent, try the spiced buttered rum apple cider muffins. These are full of cozy apple flavor with warm spices and a little depth from the rum. They’re soft, comforting, and freezer-friendly too.
Bagels That Go With Everything
Homemade bagels are super versatile and freeze well. You can do plain, blueberry, or everything seasoning and serve them however you like. Spread with cream cheese, stacked with eggs and bacon, or topped with jam and fruit. For something fun, the cosmic brownie bagels bring a little joy to your morning with creamy chocolate spread and rainbow chips. They feel like a treat but still hold their own as a quick breakfast.
Granola That Goes Beyond Cereal
Maple syrup granola is packed with oats, seeds, coconut, and just the right hint of cinnamon and vanilla. Scoop it over yogurt, layer it into parfaits, or snack on it straight from the jar. If you’re after something simpler, honey oat granola keeps things classic with just a handful of ingredients and a wholesome, satisfying crunch.
Savory Options That Keep You Full
If you want something protein-packed and not too sweet, low-calorie egg muffins are a solid pick. You can bake them with whatever you have on hand-veggies, cheese, cooked sausage-and reheat them in seconds. They’re easy to grab on busy mornings and make for a balanced start to your day.