Course Breakfasts
Difficulty Easy
Pulse Type Beans
Recipe Contributed By Fit Foodie Finds

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Black Bean Breakfast Burritos

Prep Time 15 minutes
Cook Time 25 minutes


For the Sweet Potatoes:

  • 3 cups sweet potato, peeled and chunked
  • 2 tbsps olive oil
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin, ground
  • salt, sea; to taste

For the Black Bean Mash:

  • 2 1/2 cups black beans
  • 2 tbsps tahini
  • 1 tsp cumin
  • 1/2 lime, juiced
  • 1/4 tsp salt, sea
  • 1/4 cup olive oil

For the Eggs:

  • 8 eggs, large
  • splash milk, any kind
  • 1/2 tbsp olive oil
  • 1/2 onion, yellow; finely diced
  • salt and pepper, to taste


  • 8 tortillas, whole wheat
  • 1/2 cup green chilies
  • 1/2 cup harissa sauce, (can substitute your favorite salsa)
  • 1/2 cup corn
  • 1/2 cup onion, chopped


For the Sweet Potatoes:

  • Preheat oven to 400ºF and drizzle about 2 tablespoons of olive oil on a baking pan.
  • Prep sweet potatoes by dicing them into 1-inch chunks. Spread on pan and season with spices.
  • Use your hands to toss the sweet potatoes so that they are evenly covered in the olive oil and spices. Roast for 20-25 minutes or until you can pierce with a fork. Set aside

For the Black Bean Mash:

  • Place all ingredients in a high speed food processor and process on high until smooth. Add more olive oil if you need to thin your paste out. ***Place about half the black bean paste in a tupperware to eat later, you'll only use about half of it for this recipe!

For the Eggs:

  • Prep scrambled eggs by heating about ½ tablespoon of EVOO in a large pan. Add in yellow onion and sauté until almost translucent.
  • Crack 8 eggs into a bowl and add a splash of milk. Whisk. Then, add into pan and cook for a few minutes, scraping the sides often with a spatula until cooked. Season with salt and pepper to taste.


  • Lay out 8 tortillas on your counter top. Spread on about a tablespoon of black bean mash and a tablespoon of harissa sauce onto each tortilla. Then, add sweet potatoes, egg, a tablespoon of corn, a tablespoon of green chiles, and a tablespoon of chopped onion.
  • Wrap like a burrito and eat immediately or *freeze later.


  • *To freeze: Before wrapping the burritos in tin foil, wrap them in plastic wrap and squeeze as much air out as possible. This will prevent freezer burn and allow them to last for up to 3 months in the freezer. What I like to do is write the name of the recipe on the tin foil followed by the date so that I know which ones to eat first.