Breakfast, it’s the best part of waking up!
What better way to start your day than with a healthy, protein-packed breakfast? There are multiple health benefits from eating sweet potatoes as they provide your body with essential vitamins and minerals and so many possibilities to create a meal, including breakfast. This recipe consists of sweet potatoes along with some protein rich black beans and egg whites to kick start your day. And who doesn't love a little avocado?
“As a food for human consumption, the sweet potato has been, and always will be, held in very high esteem, and its popularity will increase in this direction as we learn more about its many possibilities.”
- George Washington Carver
I go to bed at night looking forward to a good breakfast, however I tend to get burned out with the same options every day. I normally reach for a “sweet” breakfast consisting of oatmeal and fruit, but sometimes you just want something savory for a change.
I snagged these breakfast burritos that are not only savory and delicious, but also easy to make and freeze ahead of time for a grab-and-go breakfast.
Sweet Potato, Black Bean, and Egg White Breakfast Burritos
- low carb tortillas or whole-wheat tortillas
- 3 medium sweet potatoes
- 1-15 oz. can black beans, rinsed and drained
- 1 can diced tomatoes and green chili (can substitute red enchilada sauce if desired)
- ½ tsp. cumin
- ¼ tsp. chili powder
- dash of red pepper, if desired
- 8 egg whites
- 1 avocado, diced
- ½ cup reduced fat Mexican or Gouda cheese, if desired (I did not add any to mine)
- hot sauce, if desired
- *Shredded cheese of choice, if desired
Bake sweet potatoes at 400 degrees for 45 minutes. I like my sweet potatoes baked, but if you prefer a quicker route pierce them with a fork and place in the microwave on high for 4-6 minutes or until cooked through.
Once sweet potatoes are cooked, remove the skins and place in a medium bowl. Mash with a fork and set aside.
In a separate bowl, add black beans, cumin, chili powder, and red pepper if desired. Stir to combine and set aside.
In a separate bowl, beat egg whites together. Spray a skillet with nonstick cooking spray and place over medium-low heat. Add egg white and fold every few minutes for fluffy eggs. Once cooked, remove from heat.
To assemble burritos, warm the tortillas first for 10-20 seconds in the microwave. This allows them to get soft, so they are easier to roll.
Spread each tortilla with sweet potato mash. Evenly distribute the bean mixture, diced tomatoes, egg whites, and diced avocado onto each tortilla. Season with salt and pepper. Add a few drops of hot sauce, if desired. Sprinkle with cheese, if desired. Tuck the ends and roll up burritos.
These are easy and freezer-friendly. Wrap in plastic wrap, then place in a zip-lock freezer bag or wrap in foil to freeze. To reheat, remove foil and plastic wrap and microwave until warm, about 2-3 minutes. Add a little cilantro and lime juice after it's heated for some added flavor if desired.
*I did not use cheese while I was preparing this and it turned out perfect, but I am sure it would only enhance the flavor!
Emily is a Wife, Registered Dietitian/Nutritionist, & Lactation Counselor.