Black Bean and Sweet Potato Breakfast Burrito
This freezable, make-ahead breakfast burrito is the perfect way to start you day on those crazy mornings. In less than three minutes you can have this on the breakfast table. The combination of black beans, sweet potatoes, whole wheat tortillas and eggs makes this burrito packed with fiber and protein that will sustain you throughout the morning, and keep your energy stable. You have no excuse for skipping breakfast!
Ingredients
2 teaspoons canola oil
1 medium yellow onion, diced
Salt and freshly ground pepper
1 green or red bell pepper seeded, diced
1 medium sweet potato peeled, diced
1 15-ounce canned black beans drained, rinsed (preferably no salt added)
½ teaspoon cumin
½ teaspoon chile powder
9 large eggs, beaten
Cooking spray
6 10-inch whole-wheat tortillas
Optional toppings: avocado, nonfat Greek yogurt, cilantro, cheese, salsa or hot sauce
Directions
Heat 2 teaspoons of canola oil in a large nonstick skillet over a medium-high heat. Cook the onions with a pinch of salt and dash of pepper for 2-3 minutes until they begin to soften. Add peppers and sweet potatoes and continue to cook until tender, about 7-8 minutes. Mix in black beans and spices, and season with additional salt and pepper as desired. Cook for an additional 1-2 minutes. Set mixture aside.
Clean out skillet, dry and spray with cooking spray. Heat the remaining teaspoon of oil in the skillet over medium heat. Reduce heat to low and add eggs, season with salt and pepper as desired, and scramble until cook through, about 2-3 minutes.
Warm the tortillas briefly in an oven or microwave until soft (1 minute in oven at 350 degrees or 10 seconds in microwave.) Combine eggs with the sweet potato and black bean mixture, and divide among the 6 tortillas. Roll-up burrito style: fold edges in and then roll forward.
If freezing, let burrito cool to room temperature and then tightly wrap in plastic wrap or aluminum foil. To reheat frozen burrito, either microwave in paper towel at 75% power for three minutes, or defrost aluminum wrapped burrito in refrigerator overnight, unwrap and heat in 400-degree oven for 25 minutes.
Top with desired optional ingredients.
