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To make delicious sweet potato breakfast burritos, gather these simple items. Each ingredient adds great flavor and nutrition to your meal. - 2 medium sweet potatoes, peeled and diced - 1 tablespoon olive oil - Salt and pepper to taste - 1 teaspoon smoked paprika - 4 large eggs - ¼ cup milk (or milk alternative) - 1 cup black beans, rinsed and drained - ½ cup shredded cheese (cheddar or pepper jack) - 4 large whole wheat tortillas - ½ avocado, sliced - Fresh cilantro, chopped (for garnish) - Salsa (for serving) Using fresh sweet potatoes gives a natural sweetness. Olive oil helps to roast them perfectly. Smoked paprika adds a smoky taste, while cheese and beans make it hearty. The eggs add protein, and avocado gives a creamy finish. Fresh cilantro and salsa add brightness. For the full recipe, check out the instructions later. First, you need to preheat your oven to 400°F (200°C). This step gets the oven ready for roasting the sweet potatoes. Take two medium sweet potatoes and peel them. Dice them into small pieces. In a large bowl, mix the sweet potatoes with one tablespoon of olive oil, salt, pepper, and one teaspoon of smoked paprika. Spread them on a baking sheet. Roast for 25-30 minutes until they are tender and slightly caramelized. Flip them halfway to ensure even cooking. While the sweet potatoes roast, crack four large eggs into a bowl. Add a quarter cup of milk and a pinch of salt and pepper. Whisk this mixture well. Heat a non-stick skillet over medium heat. Pour in the egg mix and stir gently until the eggs are scrambled and fluffy. To warm the tortillas, you have two options. You can heat them in a dry skillet over low heat for about 30 seconds on each side. Or, you can wrap them in a damp paper towel and microwave for 20-30 seconds. This makes them soft and easy to fold. Now it’s time to build your burritos! Take a tortilla and lay it flat. Begin by adding some roasted sweet potatoes, scrambled eggs, and black beans on top. Then sprinkle some shredded cheese over these layers. Don't forget to add a few avocado slices for creaminess. To wrap the burritos, fold the sides of the tortilla in first. Then, roll it from the bottom up. Make sure to enclose the filling tightly. This keeps everything inside while you eat. Place the burritos seam side down on a plate. Garnish with fresh chopped cilantro for a pop of color. Serve with salsa on the side for a tasty dip. Enjoy your Sweet Potato Breakfast Burritos! For a detailed guide, refer to the Full Recipe. Roasting sweet potatoes brings out their natural sweetness. Start by cutting them into small, even pieces. This helps them cook evenly. Toss the diced potatoes with olive oil, salt, pepper, and smoked paprika. Spread them on a baking sheet in a single layer. Don't overcrowd the pan; this ensures they get crispy. Roast at 400°F for about 25-30 minutes. Flip them halfway for even browning. Keep an eye on them; you want a nice caramelization. For fluffy scrambled eggs, whisk the eggs well before cooking. Add a splash of milk for creaminess. Heat a non-stick skillet over medium heat. Pour in the egg mixture and stir gently with a spatula. Don't rush this step; slow cooking makes a big difference. Remove the eggs from the heat while still slightly runny. They will continue to cook off heat. This keeps them soft and creamy. To wrap your burritos neatly, warm the tortillas first. This makes them flexible and less likely to tear. Place your filling in the center, leaving space at the edges. Fold the sides in first, then roll from the bottom up. Tuck the filling as you roll to keep it secure. Practice makes perfect! A well-wrapped burrito is easier to eat and looks great on the plate. For the full recipe, check out the details above. {{image_2}} You can make these burritos vegetarian by skipping the eggs. Instead, use tofu or tempeh. Cook them in the same way as you would the eggs. Just scramble or cube them and add your spices. This keeps the protein while making it plant-based. To make this dish gluten-free, choose gluten-free tortillas. Many brands offer great options. All other ingredients in this recipe are already gluten-free. So, you can enjoy the same tasty flavors without worry. Feel free to get creative! Here are some ideas: - Spinach or Kale: Add some greens for extra nutrition. - Peppers and Onions: Sauté these for added sweetness and crunch. - Sour Cream or Greek Yogurt: Use as a creamy topping. - Hot Sauce: Add some heat if you like spicy. These variations can help you customize your sweet potato breakfast burritos to fit your taste. Check out the Full Recipe for more details! Store leftover burritos in an airtight container. You can keep them in the fridge for up to three days. Make sure they cool down before sealing. If you want to enjoy them later, consider cutting them in half for easier storage. To reheat, you can use the microwave or the oven. If using a microwave, place the burrito on a plate and cover it with a damp paper towel. Heat for about 1-2 minutes, checking often. For the oven, preheat to 350°F. Wrap the burrito in foil and bake for about 10-15 minutes. This keeps the tortilla soft and warm. Freezing is a great way to keep burritos fresh. Wrap each burrito tightly in plastic wrap, then place them in a freezer bag. They will stay good for up to three months. When you're ready to eat, thaw overnight in the fridge and reheat as mentioned. This method ensures you always have a tasty meal ready to go. Yes, you can make these burritos ahead of time. Prepare the filling first. Roast the sweet potatoes and scramble the eggs. Let them cool and store them in the fridge. You can assemble the burritos the night before. Wrap them tightly in foil or plastic wrap. In the morning, heat them in the oven or microwave. This saves time and gives you a quick breakfast. If you don’t have black beans, don’t worry! You can use pinto beans, kidney beans, or chickpeas. Each option adds a nice texture. Lentils are another great choice for a protein boost. Just make sure to rinse and drain them well before adding to your burrito. Absolutely! These burritos are perfect for meal prep. You can make a batch and freeze them. Just follow the recipe and wrap them well. When you want one, heat it straight from the freezer. This makes for a healthy and filling breakfast all week long. Yes, feel free to switch up the cheese. Cheddar and pepper jack are great, but you can try mozzarella or feta. Each cheese will give a different taste. Choose what you like best. You can also skip cheese for a dairy-free option. To add heat, consider adding jalapeños or hot sauce. You can mix spicy salsa into the filling. Another option is to use pepper jack cheese for an extra kick. Adjust the spice level to your taste. Enjoy experimenting with different flavors in your burritos! Sweet potato breakfast burritos are easy and fun to make. You learned about the ingredients, from sweet potatoes to avocado. I shared step-by-step instructions and handy tips for great results. You can try different variations and even store leftovers. Remember, cooking is about enjoying your food and experimenting. These burritos are delicious for breakfast or any time. So grab the ingredients and get cooking. Enjoy your tasty creation!

Sweet Potato Breakfast Burritos

Start your day off right with these delicious Sweet Potato Breakfast Burritos! Packed with roasted sweet potatoes, scrambled eggs, and black beans, these burritos are a nutritious and flavorful way to fuel your morning. Topped with avocado and fresh cilantro, they are both satisfying and simple to make. Discover the full recipe and step-by-step instructions that will make breakfast exciting again! Click through to explore these tasty morning delights.
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon smoked paprika

4 large eggs

¼ cup milk (or milk alternative)

1 cup black beans, rinsed and drained

½ cup shredded cheese (cheddar or pepper jack)

4 large whole wheat tortillas

½ avocado, sliced

Fresh cilantro, chopped (for garnish)

Salsa (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Roast the Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, salt, pepper, and smoked paprika. Spread them out on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

      Scramble the Eggs: In a bowl, whisk together the eggs and milk. Season with a pinch of salt and pepper. In a non-stick skillet over medium heat, pour in the egg mixture and cook, stirring gently until the eggs are scrambled to your liking.

        Warm the Tortillas: While the sweet potatoes and eggs are cooking, warm the tortillas. You can do this in a dry skillet over low heat for about 30 seconds on each side or wrap them in a damp paper towel and microwave for 20-30 seconds.

          Assemble the Burritos: On each tortilla, layer some roasted sweet potatoes, scrambled eggs, black beans, and a sprinkle of cheese. Add a few avocado slices on top.

            Wrap Them Up: Fold the sides of the tortilla in, then roll from the bottom up to enclose the filling tightly.

              Serve with Style: Place the burritos seam side down on a plate. Garnish with fresh cilantro and serve with salsa on the side for dipping.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4