Southwest Breakfast Burritos

These breakfast burritos are perfect to meal prep for the week ahead! You could also sub corn tortillas to make GF + eat as breakfast tacos. Enjoy!

Time: 15 minutes
*Makes three burritos total


— 3 Whole Wheat Tortillas [sub Corn Tortillas to make GF] — 5 Eggs
— 1 Sweet Potato
— 1 Red Pepper
— 1 Red Onion
— 1 can of Black Beans
— 1 tsp Chipotle Chili Powder
— The Basics: Olive Oil, Salt, Pepper


1] Cook your sweet potato! You have two options based on how much time you have:

Option 1:

Preheat oven to 400 degrees. Chop Sweet Potato into bite sized pieces, toss in Olive Oil + Salt/Pepper, roast on a baking sheet for 40 minutes!

Option 2:

Pierce Sweet Potato several times with a fork. Put on a microwave safe plate + microwave on the *potato* setting or about 6 minutes. Once cooked all the way through, chop into bite sized pieces.

2] While sweet potato is cooking, sautee your red pepper/onion + scramble the eggs. Begin by chopping pepper + onion, then heat about 1 tbsp of Olive Oil in a pan. Once the pan is hot, add pepper + onion. Sautee for about 5 minutes.

3] While the pepper/onion are cooking, crack eggs into a bowl + whisk together [with a fork or whisk!] until the yolks are broken. After the pepper/onion have cooked for 5 minutes, add the eggs to the pan! *Pepper/onion will continue to cook with the eggs. Add chipotle chili powder + salt/pepper to taste while scrambling the eggs, pepper, + onion.

4] Once the eggs are fully cooked, rinse black beans + wrap tortillas in a damp paper towel + microwave for 20 seconds.

5] Assemble the burritos! First, add scrambled egg/pepper/onion, then sweet potato, then black beans! Wrap tightly into burritos + eat now or save for later! *If meal prepping: wrap in foil + put in the fridge or freezer! Store in fridge for 3 days max.

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