Let’s Talk About These Burritos (And Why I Love Them)

Okay, picture this: it’s a wild Monday morning, my hair’s doing its own thing, and I’m wildly overestimating the time it takes to get out the door. Enter these Healthy Sweet Potato, Black Bean & Avocado Breakfast Burritos. I still remember the first time I made a batch — I accidentally dropped half a can of black beans on the floor (the dog was thrilled), but the actual burritos were so tasty that my family basically forgave me instantly. And honestly, they’ve become a kind of breakfast tradition around here, even if I occasionally forget the cheese until the last minute. If a breakfast can make you laugh and stop for a second, I feel like that’s a win, right?

Healthy Sweet Potato, Black Bean & Avocado Breakfast Burritos

Why You’ll Love This Breakfast (Even If You’re Not a Morning Person)

I make these whenever someone in my house declares they “can’t possibly eat oatmeal again.” They’re hearty, just a pinch sweet from the roasted sweet potatoes, and the avocado is, well, avocado — do I even need to explain? Honestly, the real kicker is that you can make a big batch and have leftovers for the next day (though let’s be real — in my place, leftovers just mean a 1pm snack for someone). Even my picky brother-in-law, who thinks vegetables are a personal attack, smashed two of these at last Sunday brunch. I did have a stretch where rolling burritos made me want to hurl them across the kitchen, but I’ve figured out a sort of wonky folding rhythm now. Oh! And if you don’t love eggs in the morning, these are still amazing without them. Or with, I dunno, crumbled tofu if you’re feeling plant-based-ish.

Ingredients (With My Usual Swaps and Grandma’s Advice)

1 medium sweet potato, peeled and diced (if I’m out of sweet potatoes, honestly, regular potatoes work, too. Not the same, but hey…)
2 teaspoons olive oil (or whatever oil isn’t ancient in the cupboard)
1 can black beans, drained and rinsed (My grandmother always bought Goya, but I’ve grabbed the store brand plenty; don’t stress it)
1 teaspoon cumin (or a random spice blend I pull out when I can’t find the cumin…)
1/2 teaspoon smoked paprika (or honestly, regular paprika, but the smoked is where it’s at)
Salt and black pepper to taste
4 large eggs (can skip, or swap for scrambled tofu, or just toss in more beans if you’re egg-averse)
1 ripe avocado, sliced (I sometimes use two on a good week, if the avocado gods are smiling)
1/2 cup shredded cheddar or Monterey Jack cheese (or, let’s be honest, whatever cheese is lingering in your fridge… once used a weird bit of Havarti, still good!)
4-5 large flour tortillas (the 10-inch ones, but if all you’ve got is the small ones, just make more mini burritos)
Optional: salsa, hot sauce, fresh cilantro, lime wedges

How I Throw These Burritos Together (With a Few Sidetracks)

Roast the sweet potato: Toss the diced sweet potato with olive oil, salt, and pepper right on a parchment-lined baking sheet (saves dish duty). Spread them out — don’t crowd the pan; they need their personal space. Roast at 425°F (220°C) for about 20 minutes, flipping halfway. It’s okay if you get slightly crispy edges, that’s the gold.
Sauté the black beans: While the sweet potatoes are busy roasting, heat a little oil in a pan over medium. Dump in the black beans, cumin, and paprika. Stir it up until the beans are warm and have drunk up those spices, maybe 3–5 minutes. This is when I usually sneak a bite, just to “test” the seasoning. If you want it saucier, add a splash of water or stock (sometimes I use a little beer, don’t tell the breakfast police).
Scramble your eggs: Give the pan a quick wipe or use a second one if you like to keep things tidy. Beat the eggs and scramble them—medium heat, gentle scrape, don’t burn them; unless you like them that way (not for me, thanks). Tofu scramble works here too, honestly. If it looks a bit gloopy at first: don’t worry, it sets up right as it cools.
Warm the tortillas: Do not skip this part, I promise the tortillas crack if you try to roll them cold. I just stick them straight on the gas burner for 10 seconds each side, but a microwave under a damp towel works too. Or shove them in a low oven if you’re feeling fancy.
Assemble and roll: Line up your ingredients, assembly-line style: sweet potatoes, beans, eggs, cheese, avocado slices. Sprinkle a little lime juice over the avocado if you’re feeling chef-y. Spoon everything down the center of each tortilla, careful not to overstuff (ask me how many burst burritos I’ve attempted to repair…it’s a lot). Fold both sides in then roll it all up, burrito-style. (Or honestly, roll it any way you like. If it holds together, it’s a win.)
Optional—toast them: Sometimes I put the burritos back in a dry pan, seam-side down, to crisp the outsides a bit. This is where the magic happens if you’ve got the patience to wait another 3 minutes.

Notes From Many, Many Burritos

The sweet potato bits cook up better if I cut them small — I learned the hard way after a few mouthfuls of basically half-raw cubes.
If you’re out of eggs, just add more beans (makes these vegan, too, which my neighbor Megan appreciates on her weird diet months).
I think leftover filling tastes even better the next day, kind of like chili — that, or my taste buds just get lazier overnight.

Experiments That (Mostly) Worked: Variations

One time I swapped the sweet potatoes for butternut squash; it was pretty good, though a little mushier than ideal.
Another day, I did a Tex-Mex riff and tossed in sautéed red onion and corn. Tasted like summer, honestly.
I tried using spinach tortillas once. They looked cool but got super chewy after toasting — wouldn’t recommend, unless you like a bit of extra jaw workout with your breakfast.

Equipment: The Fancy Stuff… Or Not

Baking sheet for the sweet potatoes (in a pinch, I’ve used the bottom of my broiler pan, lined with foil — it’s fine)
Skillet for beans and eggs — nonstick is easiest, but I’ve gone old-school cast iron, just needs more oil
Big mixing spoon (or honestly, a clean spatula or even a coffee mug — it all works)

How These Keep…If They Last

I usually wrap leftovers in foil or parchment and pop them in a container in the fridge; they’re good for up to 3 days. You can freeze them, too — just let everything cool first or you get that weird ice-crystal mush. But, honestly, around here they vanish by the next morning. Reheat in a pan, microwave, whatever you’re in the mood for. Cold burritos? I’ve eaten them, but your mileage may vary.

How We Eat These at My Place (The Family Ritual)

This is a little embarrassing, but we have a breakfast burrito “bar” tradition on weekends: everything in bowls on the table, and it’s basically a free-for-all. If I’m feeling extra, we’ll have sliced limes, extra salsa, maybe a pot of coffee that’s only half decent. For me, it’s all about a heavy hand with hot sauce—just watch out for those sneaky drips.

Lessons Learned the Hard Way (Pro Tips)

I once tried skipping the tortilla-warming step and ended up with a kitchen counter covered in burrito filling. Just warm ’em, trust me.
Don’t overstuff. This is always my downfall; it looks like it’ll fit but then you try to roll it and it’s all over except for the cleanup.
Sweet potatoes cook unevenly if you pile them up on the pan. Spread them out — actually, I find it works better if you put them in a single layer. Lesson learned from many half-charred, half-raw cubes.

You’ve Got Questions? I’ve Heard ‘Em All

Can I make these totally vegan? Absolutely! Ditch the eggs and cheese. Add more beans or even some sautéed tofu. (Probably skip the Havarti, ha.)
How do I keep my burritos from getting soggy? Hmm, good one. Let the fillings cool a bit before wrapping, and if you’re planning to freeze ’em, wrap tightly in foil. Oh, and avoid overloading with salsa inside, save it on the side.
Can I prep all the fillings ahead? Yep, absolutely. Sometimes I make the sweet potatoes and beans the night before, then just scramble the eggs fresh. Makes morning chaos a little less…chaotic.
Can I eat these cold? You can — and honestly, I have, especially when I’m out the door with my coffee and running late. Not for everyone though!
What’s the best cheese? I get this a lot. I like a sharp cheddar but honestly, whatever’s not looking suspicious in the fridge is fair game.

Healthy Sweet Potato, Black Bean & Avocado Breakfast Burritos