You know what’s the worst? Waking up hungry and realizing you’ve got nothing besides stale cereal or—ugh—boring toast. If you’re like me and always on the hunt for a breakfast that’s tasty but doesn’t make you feel like a sloth by noon, you’ll want this sweet potato and black bean breakfast burrito recipe in your life. I swear, these are basically meal-prep magic. Not only do they taste amazing, they’re packed with good stuff and keep you full for hours. Seriously, who doesn’t want that?
How to freeze breakfast burritos
If you’re wondering if you can make these ahead and stash them—oh, buddy, yes you can. Freezing is a total game-changer here, especially if you’re the type to hit snooze a few too many times. Here’s what I do: I wrap each cooled burrito in plastic wrap (some folks use foil, but my microwave hates it), then toss all of them into a big zip bag.
When it’s time to eat, I just unwrap and zap in the microwave for about two minutes. If you’ve got more patience than me, you can crisp them in a pan after microwaving. They actually taste fresh. It’s wild. Pro tip: Write the date on the outside so you don’t end up eating a burrito from last year. Yup, learned that the icky way.
What to serve with this
OK, so honestly, these are kinda the whole meal. But if you want to level up (like, proper weekend brunch or impressing your hangry roommates), here’s some ideas:
- Fresh salsa or guacamole on the side. Always.
- Crunchy slaw or a simple leafy salad if you’re feeling virtuous.
- Tropical fruit, like pineapple or mango, to add a sweet note.
You don’t have to bother with sides, but sometimes I just like pretending I’m at a five-star restaurant (in my PJs).
Other recipes like this
If sweet potato and black bean burritos have you hooked, oh man, I’ve got more. There’s a breakfast taco version with roasted veggies and eggs I love on weekends. Sometimes, I swap in regular potatoes or spicy chickpeas instead, just to keep things surprising. Breakfast quesadillas filled with basically the same magic mix? Also fantastic. As my Texan grandma liked to say, “If you can put it in a tortilla, it’s breakfast.” Never argue with a Texan, right?
Tips for making the best breakfast burritos
I’m a stickler about this, but don’t skip the roast on those sweet potatoes. Gets them caramelized and full of flavor, not all mushy. Black beans? Rinse ‘em well if you’re using canned, because that goop is not the vibe. Scramble your eggs low and slow if you’re adding them—who wants rubbery eggs, honestly.
And oh—the MOST important thing: don’t overstuff. We’ve all been there, wrestling a split tortilla at 7 a.m. Save yourself.
“These are hands-down the best breakfast burritos I’ve made. They froze perfectly, and even my picky teenager didn’t complain. Winner!” — Casey L.
Ingredients and nutritional benefits of sweet potatoes and black beans
Sweet potatoes are one of those “superfoods” everyone should probably eat more often (just saying). They’re loaded with fiber, vitamin A, and bring a natural sweetness—not kidding, no brown sugar needed. Black beans are just as good, stacking up protein and keeping your energy steady. When you put them together, you’re basically making your insides happy and full. Plus, this combo is friendly for vegetarians and honestly just makes you feel more “put together” before noon.
I like to toss in a little cumin, chili powder, and a handful of cheese—because life’s short, and cheese makes everything better.
Common Questions
Can I use regular potatoes instead of sweet potatoes?
Of course! It’s not illegal, at least. Regular potatoes work fine, just maybe add a bit more seasoning.
Can I make this vegan?
For sure. Skip the eggs and cheese, maybe toss in extra beans or sautéed tofu. Still rocks.
How long do the frozen burritos last?
Honestly, I try to eat them within a month, but two months is probably fine if they’re wrapped well.
Can I add other veggies?
Yup, go wild—peppers, spinach, even leftover zucchini. Whatever’s hanging out in the fridge.
Do I need to defrost before reheating?
Nope. Straight from freezer to microwave works, just expect a bit longer reheating time.
Give These Burritos a Shot (You’ll Thank Me Later)
Alright, that’s pretty much all the wisdom I’ve got about these sweet potato and black bean breakfast burritos. They’re easy, filling, and actually good for you—which feels kind of rare for breakfast food. Grab the full recipe below and check out my other meal prep faves, too. Now go and wow your tastebuds, and hey, let me know if you end up fist-fighting a tortilla at sunrise. Good luck! 
Sweet Potato and Black Bean Breakfast Burritos
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Toss cubed sweet potatoes with olive oil, cumin, and chili powder. Spread on a baking sheet and roast for 25-30 minutes until tender.
- Scramble eggs in a non-stick pan over low heat.
- In a bowl, combine roasted sweet potatoes, black beans, scrambled eggs, and cheese.
- Warm tortillas in a dry pan or microwave until pliable.
- Place a portion of the filling in each tortilla, fold in the sides, and roll tightly.
- Wrap each burrito in plastic wrap or foil and store in a zip bag in the freezer.
- When ready to eat, unwrap and microwave for about 2 minutes or crisp them in a pan after microwaving.