Meal-Prep Vegetarian Black Bean Breakfast Burritos

Get your meal prep on and make these Vegetarian Black Bean Breakfast Burritos! They’re packed with 16g protein per serving AND they’re freezer friendly! 

Holy man. Another year…another week filled with first day of school pics on my Facebook newsfeed. This time, it wasn’t just my friends who are grad school or getting phd’s, but some of my friends’ kids! EEK. I constantly have to remind myself that I’m not a young buck anymore. I’m 26, not 21! The crazy thing is, I don’t feel like I’m getting any older. Honestly, I feel freer than I did in college. I am so much more light hearted and am constantly challenging myself to try new things, something I didn’t allow myself to do in college. For example, I used to be on such a rigorous eating schedule that I never allowed myself to try new things…even if they were healthy, just like this burrito. Wowzers have times changed!

BURRITOS FOR THE WIN HALLELUJAH.

^^ Look at all those amazing ingredients in this burrito! Let’s lay it all out…

• fluffy eggs
• roasted sweet potatoes
• spicy harissa
• creamy black bean paste
• sweet corn

Since this recipe makes 8 burritos, I got two different types of tortillas: whole wheat and whole wheat with spinach. Feel free to get any kind of tortillas your heart desires…or even make your own!

The black bean paste is super simple to make and the start of these burritos! It’s very similar to FFF’s Black Bean Hummus. While it makes for the perfect protein boost in these vegetarian breakfast burritos, it would also be a delicious dip or spread on a cracker. Guess what you need to make it? Your handy dandyyyyyy FOOD PROCESSOR. Don’t have one? Get on! Here’s my fav. It’s worth it, people. The key to making the best black bean spread using enough olive oil until it’s creamy as can be!

I kept mine a little bit chunky because I like a little texture.

PS: did you know that in a 1-cup servings of black beans, there’s 15g of protein and 15g of fiber? Pretty stellar for a vegetarian ingredient!

5 from 1 vote

Meal Prep Black Bean Breakfast Burritos

Get your meal prep on and make these Vegetarian Black Bean Breakfast Burritos! They’re packed with 16g protein per serving AND they’re freezer friendly! 

Prep:15 minutes

Cook:25 minutes

Total:40 minutes

Fat 15

Carbs 60

Protein 16

Yield: 8

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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 on pan and season with 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: Before wrapping the burritos in tin 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.

Nutrition facts

Calories: 441kcal Carbohydrates: 60g Protein: 16g Fat: 15g Fiber: 8g Sugar: 7g

Author: Lee Funke

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I’m sure you are wondering the best way to freeze these bad boys! There is a secret! Before wrapping them in tin 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.

If you are looking for more pulse inspiration, you should check out PulsePledge.com and sign-up to take the Pulse Pledge with me – a commitment to eating more pulses this year.  If you haven’t yet heard, the UN named 2016 the International Year of Pulses, to bring awareness to this nutritious, sustainable, affordable and delicious superfood!

This post is sponsored by USA Pulses & Pulse Canada as 2016 is the Year of the Pulses! I was compensated and all opinions are my own. Thank you for supporting Fit Foodie Finds.