How to Make Roasted Sweet Potato & Black Bean Breakfast Burritos
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Preheat oven to 400°F (200°C). Toss diced sweet potato with olive oil, smoked paprika, cumin, salt, and pepper.
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Roast sweet potato on a sheet pan for 18 minutes, flipping halfway through.
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In a bowl, combine roasted sweet potato, black beans, and bell pepper.
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Warm tortillas and fill each with the sweet potato mixture and avocado slices.
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Roll up burritos and serve warm.
Pro Tips for Perfect Roasted Sweet Potato & Black Bean Breakfast Burritos
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium sweet potato, peeled and diced, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Roasted Sweet Potato & Black Bean Breakfast Burritos?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Roasted Sweet Potato & Black Bean Breakfast Burritos?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for medium sweet potato, peeled and diced?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.