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!
Servings: 8
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.
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
Calories: 441kcal | Carbohydrates: 60g | Protein: 16g | Fat: 15g | Fiber: 8g | Sugar: 7g