Black Bean Breakfast Burritos
Published 9/19/2016 • Updated 1/24/2024
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Get your meal prep on and make these Vegetarian Black Bean Breakfast Burritos! These are a high-protein breakfast idea with 16g of protein per serving. They’re made with scrambled eggs, sweet potato, and black beans.
These make-ahead breakfast burritos are the perfect way to start your day because they’re packed with both protein and fiber for a filling breakfast! I love that you can make these burritos ahead of time and freeze them for when you really need them.
My husband loves when I have these stashed in the freezer when there’s “nothing to eat” because all you have to do is defrost them and you’re ready to rock.
What You Need To Make Easy Breakfast Burritos
- Roasted sweet potato
- Black bean mash
- Scrambled ggs
- Sweet corn
- Harissa sauce
- Tortillas
What is in the black bean paste?
The black bean paste is the star of the show. It’s made in a food processor and you need black beans, tahini, cumin, lime, olive oil, and salt.
Variations and Substitutions
- Tortillas: Since this recipe makes 8 burritos, we got two different types of tortillas: whole wheat and whole wheat with spinach. Feel free to get any kind of tortillas your heart desires, like corn tortillas…or even make your own!
- Fillings: Feel free to get creative with the fillings! Experiment with different beans, vegetables, or spices to suit your taste preferences. Black beans can be swapped with pinto beans or refried beans for a variation in texture and flavor. Add a burst of freshness by including vegetables like diced red and green peppers, pico de Gallo, or fresh cilantro. Avocado slices, a spoonful of salsas, or hot sauce can further elevate the flavors.
- Tahini: If you don’t have or like tahini, swap it out for olive oil instead!
- Add cheese: Throw some shredded cheddar cheese or pepper jack cheese!
Tips
- Warm your tortillas just right! Use a microwave-safe plate, layer the tortillas with a damp paper towel in between, and heat them up for a few seconds. If you prefer a bit of crispiness, a quick stint in a toaster oven does the trick.
- Boost the protein content by adding more eggs or incorporating other protein sources like shredded cheese, breakfast sausage, or even a dollop of Greek yogurt.
- To prevent sogginess, keep wet ingredients like salsa or sour cream separate until serving. This ensures your burrito stays deliciously intact, even if you decide to enjoy it later in the day.
- Double the batch and make extra burritos for a hassle-free breakfast option throughout the week. They reheat beautifully, making busy mornings a breeze.
Storage Recommendations
Store in an airtight container in the fridge for 4-5 days.
How to Freeze Breakfast Burritos
Before wrapping the burritos in aluminum foil, wrap them in plastic wrap and squeeze as much air out as possible. This will prevent freezer burn and allow them to last for up to 3 months in the freezer. What I like to do is write the name of the recipe on the tin foil, followed by the date, so that I know which ones to eat first.
To reheat: Place your burritos in a microwave-safe dish and reheat in the microwave in 30-second increments until warm! You can also use the thaw feature on your microwave.
How to Serve your Black Bean Breakfast Burritos
- Fresh Corn Salsa: Filled with fresh corn, ripe tomatoes, and other fresh ingredients, this vibrant salsa is the perfect addition to your breakfast burritos!
- The Mexican Street Corn Salad: This flavorful salad is bursting with fresh corn, tomato, onion, and cotija yogurt. It’s the perfect topping for your burritos.
- Homemade Guacamole: This homemade guacamole is the ultimate companion for your breakfast burritos, filled with healthy fats like avocado and bright flavors like zesty cilantro!
Meal Prep Black Bean Breakfast Burritos
Ingredients
For the Sweet Potatoes
- 3 cups chopped sweet potatoes, peeled
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- sea salt, to taste
For the Black Bean Mash
- 2.5 cups canned black beans, drained and rinsed
- 2 tablespoons tahini, option to replace with 2 tablespoons of olive oil
- 1 teaspoon cumin
- juice from a half lime, ~ 2 tablespoons
- 1/4 teaspoon sea salt
- 1/4 cup olive oil
For the Eggs
- 8 eggs, large
- splash of milk, any kind
- 1/2 tablespoon olive oil
- 1/2 yellow onion, finely diced
- salt and pepper, to taste
Other
- 8 whole wheat tortillas
- 1/2 cup green chiles
- 1/2 cup harissa sauce (option to replace with salsa)
- 1/2 cup sweet corn, canned or frozen
- 1/2 cup chopped onion
Instructions
For the Sweet Potatoes
- Preheat oven to 400ºF and drizzle about 2 tablespoons of olive oil on a baking pan.
- Prep sweet potatoes by dicing them into 1-inch chunks. Spread them out on pan and season with the spices. Use your hands to toss the sweet potatoes so that they are evenly covered in the olive oil and spices.
- Roast for 20-25 minutes or until you can pierce with a fork. Set aside
For the Black Bean Mash
- Place all ingredients in a high speed food processor and process on high until smooth. Add more olive oil if you need to thin your paste out. ***Place about half the black bean paste in a tupperware to eat later, you’ll only use about half of it for this recipe!
For the Eggs
- Prep scrambled eggs by heating about 1/2 tablespoon of EVOO in a large pan. Add in yellow onion and sauté until almost translucent.
- Crack 8 eggs into a bowl and add a splash of milk. Whisk. Then, add into pan and cook for a few minutes, scraping the sides often with a spatula until cooked. Season with salt and pepper to taste.
Assemble
- Lay out 8 tortillas on your counter top. Spread on about a tablespoon of black bean mash and a tablespoon of harissa sauce onto each tortilla. Then, add sweet potatoes, egg, a tablespoon of corn, a tablespoon of green chiles, and a tablespoon of chopped onion.
- Wrap like a burrito and eat immediately or *freeze later.
Tips & Notes
- To freeze: wrap each burrito tightly in tin foil. Then write the “best by” date on them (3 months from when you make them). Freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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So excited to eat these! They were easy enough to prepare, if a bit full to easily wrap up. The “other” toppings I chose were sriracha instead of harissa, spinach, and fresh green pepper. I made 1/2 the black bean mash (since we only use ~1/2 anyways?) and I probably would’ve been fine with 1/4 the amount. I probably used 2 heaping tablespoons per burrito with 1/2 the mash. Thanks for all the great meal prep ideas, FFF team!
Oh dear, I am on my burrito/tortilla trip atm! Haha, and I had to laugh as I was using a water cup to mash the black beans and now realize I have a food processor addition for my Kenwood. Haha, I will have to use it asap. Thanks for this delicious recipe!
How long do you usually microwave them to unfreeze?
Wow, love the list of ingredients and all those delicious fillings you wrap in these burritos! And that black bean dip/hummus. I can’t wait to try it!!
These look yummy and so healthy. Love black beans.
Burritos are the BEST and unfortunately it has been way too long since I have had one! I did fulfill my Mexican and margarita craving yesterday and had a shrimp quesadilla. It was AMAZING! 🙂
Hi Lee, this looks delicious (and easy to modify to make GF).
This might be a dumb question, but how do you recommend re-heating? Would microwaving be okay or will that make the eggs or tortilla too rubbery?
Microwave for sure! That’s what I usually do 😀
Yum! Mexican for breakfast. Count me in 🙂
YES. Add some rice and this could be dinner!
I’m actually quite embarrassed to say that I’ve never dated a breakfast burrito! That needs to change, starting with your recipe!