healthy breakfast burritos

Healthy breakfast burritos stuffed with sweet potatoes, black beans, eggs and avocado. You're going to love this protein-packed breakfast that's freezer-friendly and great for meal prep.

Sweet Potato, Black Bean &amp; Egg White Breakfast Burritos

tortillas

sweet potatoes

(15 ounce) can black beans, rinsed and drained

cumin

chili powder

red pepper flakes,

large eggs (or 8 large egg whites)

avocado, diced

cheese

red enchilada sauce

Cook sweet potatoes: Pierce sweet potatoes with fork a few times. Place in microwave and microwave on high for 4-6 minutes or until cooked though. This may take up to 10 minutes depending on how thick your sweet potatoes are. Alternatively you can roast them in the oven at 375 degrees for 45 minutes or until fork tender. Once sweet potatoes are cooked, remove the skins and place potatoes in a medium bowl. Mash with a fork; set aside.

In a separate large bowl, add black beans, cumin, chili powder and red pepper flakes, if desired. Stir to combine then set aside.

In a separate medium bowl, beat eggs (or egg whites) together. Spray a skillet with nonstick cooking spray and place over medium-low heat. Add in eggs and cook. Fold every few minutes to get fluffy eggs. Once cooked, remove from heat.

To assemble burritos, make sure you have slightly warm tortillas; it makes them easier to roll. You can warm them up for 10-20 seconds in the microwave before assembling. Lay out warm tortillas and evenly distribute and spread mashed sweet potato on each as demonstrated in the video. Evenly distribute scrambled eggs, diced avocado, black beans, and shredded cheese on each tortilla. Next drizzle about tablespoon of enchilada sauce in each. Season with salt and pepper, if desired. Tuck ends in, then roll up burritos.

To warm up: Place on baking sheet in oven at 300 degrees for 5-10 minutes or simply microwave them for a minute or two. Serve with sour cream, greek yogurt, salsa, or hot sauce. Makes 6 burritos. Freezer instructions are in the notes!

Skip the hard work and try this Sheet Pan Vegan Breakfast Burritos recipe. It&#39;s quick, filling, and freezer-friendly. Gluten-free, Oil-free option.

Sheet Pan Vegan Breakfast Burritos

tofu

yeast

garlic powder

onion powder

turmeric

salt

plant milk

avocado oil

Black pepper (to taste)

medium red or Yukon gold potatoes (1/2” dice)

vegan breakfast sausages

vegan cheddar cheese

baby spinach

cremini mushrooms (sliced)

mozzarella cheese

chunky salsa

red bell peppers (diced)

jalapeños (sliced (seed removed for mild heat))

avocado (sliced (optional))

basil

sundried tomatoes

dairy-free pesto

Prep: Preheat the oven to 425F. Set a 9” loaf pan and large baking sheet aside

Tofu Scramble: Crumble the tofu into the loaf pan, and add the nutritional yeast, garlic powder, onion powder, 1/4 teaspoon of salt, oil, and plant milk over top. Mix well, until all of the turmeric has dissolved and the scramble is light yellow.- TexMex variation: Use 1/3 cup of your favorite salsa instead of plant milk- Pesto variation: Add the dried basil and sun-dried tomatoes to the scramble as well

Breakfast Potatoes: Add the diced potatoes to a large bowl and toss with paprika or chili powder, onion powder, garlic powder, salt, and oil. Mix well and spread evenly across 2/3 of the baking sheet.

Add-Ins: Add the remaining ingredients to the other third of the baking sheet- Classic: Spread the breakfast sausage across the baking sheet- Spinach &amp; Mushroom: Add the mushrooms to the bowl used for the potatoes and drizzle with oil; mix well and place on the baking sheet.- TexMex: Add the bell pepper and jalapeños to the bowl used for the potatoes and drizzle with oil; mix well and place on the baking sheet

Bake: Place the baking sheet on the top rack of the oven and the tofu scramble in the middle rack. Bake for 15 minutes, then flip the potatoes and mix the tofu scramble. Return to the oven and bake for an additional 15-20 minutes, until the potatoes are crispy- Cheese: If using, sprinkle shredded cheese over the tofu scramble and return to the oven for the second half of the bake time. Mix the melted cheese into the scramble before assembling the burritos- For Classic &amp; Mushroom variations: Remove the sausage and/or mushrooms from the baking sheet after the first 15 minutes of cooking so they do not overcook.

Warm the Tortillas: Lightly coat each tortilla with a spritz of water, stack them, and place on a baking sheet. Warm in the oven for the last 2-3 minutes of baking so they are easier to work with.

Assemble each burritos as follows; each recipe makes 4-6 burritos- Classic: Tortilla + breakfast sausage + spinach + tofu scramble + potatoes + hot sauce (optional)- Spinach &amp; Mushroom: Tortilla + spinach + tofu scramble + mushrooms + potatoes- TexMex: Tortilla + sliced avocado + tofu scramble + peppers + potatoes + hot sauce (optional)- Pesto: Tortilla + 1 tbsp pesto + spinach + tofu scramble + potatoes

Serve: Enjoy the burritos immediately, or wrap in tin foil and store in the fridge for up to 4 days or in the freezer for up to 2 months. Reheat burritos in the oven or toaster oven at 350F for 30-45 minutes if refrigerated, or 60-70 minutes if frozen.

Top 2 healthy breakfast burritos recipes from across the web

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Sheet Pan Vegan Breakfast Burritos

Top 2 healthy breakfast burritos recipes from across the web

The most viewed healthy breakfast burritos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sweet Potato, Black Bean &amp; Egg ...

Sheet Pan Vegan Breakfast Burritos

The most viewed healthy breakfast burritos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Sweet Potato, Black Bean & Egg ...