Spiced Sweet Potato & Black Bean Breakfast Burritos

I put together some of my favorite foods to make these Sweet Potato & Black Bean Breakfast Burritos, and lo and behold, turns out they were all meant for each other. 

The slight sweetness from the sweet potato combined with the spiced beans, savory eggs, and crunchy tortilla are a combination made in heaven.

Of all those ingredients in there, I think sweet potato is the most recent addition to my “favorite foods” list. 

Its not that I didn’t like them before though, I just hadn’t eaten them until I tried that Cinnamon Sweet Potato & Quinoa Pancake recipe about 3 months ago. At least not the orange jewel or garnet sweet potatoes you get here in the US.

Since I grew up in India, I ate the version of “sweet potatoes” we get back there. Those are the Purple Sweet Potatoes aka Purple Yams. My mom would usually boil them, so I was just used to spooned out super soft SP flesh. Really really different from this stuff here.

Back to these burritos now.

While the core ingredients are awesome themselves, what really pulls things together is that blend of spices. It really is one of my favorites and I use it to season things all the time. The chili powder and paprika give it a mild smoky-spicy taste, and a Tex-Mex-y aromatic feel. Would really recommend sticking to that ratio.

And of course, the subtle flavor of that tortilla just ties the knot.

Spiced Sweet Potato & Black Bean Breakfast Burritos

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Prep Time2 minutes mins

Cook Time25 minutes mins

Total Time27 minutes mins

Servings: 2 burritos

Calories: 197kcal

Course: Breakfast, Main Course

Cuisine: American, Mexican

Sweet Potato & Black Bean Breakfast Burritos were just meant to be. The slight sweetness from the sweet potato combined with the spiced beans, savory eggs, and crunchy tortilla are a combination made in heaven.

Ingredients

• ½ medium Sweet Potato, 65g
• ¼ cup Black Beans, Canned (65g) or Cooked from dry (19g)
• ¼ tsp Chili Powder
• ¼ tsp Cumin Powder
• ¼ tsp Paprika
• ¼ tsp Salt
• ¼ tsp Pepper
• ⅛ tsp Garlic Powder
• ⅛ tsp Onion Powder
• 2 large Eggs
• 2 Tbsp Almond Milk/Water
• 1 cup Spinach, 30g
• 2 8" Low-carb or Whole Wheat Tortillas

Instructions

• Pierce sweet potato with a fork and microwave on high for 4-6 minutes until cooked though. Chop into ½ inch cubes, toss in half of spice mix, and set aside.
• Combine black beans and other half of spices in a small bowl and set aside.
• Whisk egg and almond milk/water and scramble on medium-low heat skillet, folding every now and then to fluff.
• Warm tortillas in the microwave for about 15 seconds, and lay on a work surface.
• Evenly distribute spinach, sweet potato, black beans and scrambled eggs on the tortillas. Do not overfill.
• Fold one end of a tortilla toward the other, pull back to make the filling into a roll, tuck in the sides and roll.
• Lightly spray medium-high heated skillet with cooking spray and place burritos seam down. Brown for 30 seconds, flip, and brown the other side for another 30 seconds.
• Serve with sour cream or salsa!

Notes

• Nutrition value is calculated with Low-Carb tortillas recommended below. Add 50 calories each for Whole Wheat Tortillas.

Product Recommendation:

• Tumaro’s 8″ Carb Wise™ Wraps

Nutrition:

• Servings: 2 burritos | Serving size: 1 burrito
• Calories: 197kcal
• Fat: 7.25g | Saturated fat: 1.6g
• Carbohydrates: 24.44g | Fiber: 10.36g | Sugar: 2.7g
• Protein: 14.4g