Description
these breakfast burritos are the perfect sunday brunch meal! filled with fiber and protein, they’ll definitely become a go-to in your house!
Ingredients
Scale
- 1 medium sweet potato, peeled & cubed
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon crushed red pepper (less if you don’t like a ton of spice)
- Salt & pepper to taste
- 2 teaspoons olive oil
- 2 whole grain wraps (I love Joseph’s lavash)
- 4 eggs
- 1/2 cup Mexican-blend cheese
- 1/2 cup canned black beans, drained and rinsed
- 1 avocado
- Chipotle hot sauce, to taste
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with tin foil or parchment paper. Toss sweet potatoes with 1.5 teaspoons olive oil then top with cumin, paprika, crushed red pepper, salt & pepper and toss well. Place in a single layer on a baking sheet and baking for 20-25 minutes or until browned and just crispy on the edges then remove from the oven and set aside.
- Place a saute pan over medium-low heat and drizzle 1/2 teaspoon olive oil in it. In a separate bowl, whisk together eggs then add to the satue pan. Sprinkle with salt and pepper. Cook, stirring frequently until eggs are no longer runny (about 3-5 minutes depending on your stove). Right before removing from the heat, add cheese to the eggs and toss well then remove from the heat.
- Spread out 2 wraps, mashing 1/2 an avocado into each then divide the eggs evenly among the two wraps. Add 1/4 cup sweet potatoes and 1/4 cup black beans to each wrap then top with hot sauce.
- Serve with plain greek or skyr yogurt and salsa.
Keywords: breakfast, burrito, vegetarian, easy, brunch, breakfast burrito
