Do you ever wake up and just immediately crave a breakfast burrito? Good, me too. Like everyday, but whatevs. My go-to breakfast burrito spot used to be Hot Off The Grill in Mission Viejo, but seeing as how I live in Seattle now, I had to look elsewhere. Plus, I’m sure those burritos have about 2 weeks worth of calories anyways, so I’ve resorted to making my own
I absolutely love potatoes in my breakfast burritos, and sausage, and bacon and everything else that’s going to give me a heart attack. They just taste so delicious, but definitely make me feel like I’m dying about half way through. So, I made a healthier version with sweet potatoes, black beans and pico de gallo and I have to say that it was equally as delicious. Plus, it left me feeling full and satisfied all morning instead of in a food coma.
Black Bean & Sweet Potato Breakfast Burrito
- 1/4 cup sweet potato, cut into 1/2″ cubes
- 2 tablespoons cuban style black beans (you can find them at Trader Joe’s)
- 1 tablespoon pico de gallo
- 2 eggs
- Mexican style cheese
- 1 tortilla of choice, I like sprouted grain
- olive oil
Heat some olive oil in a skillet over medium/high heat and add the sweet potatoes.
In a medium bowl, whisk the eggs, black beans and pico de gallo together. When the sweet potatoes are soft, add in the egg mixture and cook until done.
Warm your tortilla by cooking it in the microwave for a couple of seconds. Place the tortilla on a plate and sprinkle a line of Mexican style cheese down the middle. Add the egg mix.
Roll up the tortilla to make a burrito and top with extra cheese, pico de gallo and black beans.