Description
A delicious and hearty freezer-friendly breakfast burrito recipe featuring sweet potato and pepper hash, scrambled eggs, herbed goat cheese, and black beans. Perfect for quick, nutritious mornings and easy meal prep.
Ingredients
Units
Scale
Sweet potato and pepper hash
- 1 tablespoon extra-virgin olive oil
- 1/2 sweet yellow onion, diced
- 2 garlic cloves, pressed or minced
- 3/4 pound sweet potatoes, peeled and sliced into 1/2-inch or smaller cubes (about 2 cups cubed)
- 1 red bell pepper, chopped
- 1/4 to 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Scrambled eggs
- 8 eggs
- 1 1/2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Herbed goat cheese
- 4 ounce log of goat cheese, at room temperature (or herbed goat cheese)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
For serving
- 1 can (14 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
- 8 8-inch whole grain tortillas
- Hot sauce and/or smoky chipotle salsa
Instructions
- Make the hash: Heat a large skillet over medium heat and add olive oil. Sauté the diced onion until slightly softened, about 2 to 3 minutes. Add minced garlic, cubed sweet potato, chopped red bell pepper, smoked paprika, salt, and pepper. Stir to combine, reduce heat to medium-low, cover and cook until sweet potatoes are tender, about 8 minutes. Uncover and cook stirring frequently until excess moisture evaporates and edges are caramelized and golden. Taste and adjust smoked paprika if desired.
- Scramble the eggs: In a bowl, whisk the eggs with salt and pepper. Heat a separate skillet over medium heat and add olive oil. Pour eggs into the skillet and stir constantly with a heatproof spatula until just cooked. Remove from heat and transfer eggs to a bowl.
- Prepare the herbed goat cheese: If using plain goat cheese, stir in dried basil, parsley, rosemary, and thyme into the softened cheese. If cheese is hard, warm slightly in the microwave to soften before mixing.
- Assemble the burritos: Spread about 1 tablespoon of herbed goat cheese in the center of each tortilla. Top with a scoop of scrambled eggs, followed by black beans and sweet potato hash, dividing ingredients evenly among all tortillas. Avoid overfilling.
- Wrap for freezing: Allow burritos to cool to room temperature to prevent moisture buildup. Lay a square of plastic wrap on a work surface, place a filled tortilla in the center. Fold one side over the filling, then pull the opposite side snugly over it to wrap. Fold one corner of the plastic wrap over the exposed end, then the opposite side, and roll tightly. Place wrapped burritos in a freezer-safe bag, remove air, and seal.
- Reheating: Remove burritos from freezer and microwave for 30 to 60 seconds until heated through. Alternatively, warm in an oven or toaster oven. Serve with hot sauce or salsa.
Notes
- To make this recipe gluten-free, swap the whole grain tortillas with gluten-free tortillas.
- If you prefer a vegetarian and vegan option, substitute scrambled eggs with tofu scramble and replace goat cheese with vegan cheese.
- For more smoky flavor, increase smoked paprika up to ½ teaspoon or add a pinch of chipotle powder.
- Make sure the burritos are completely cool before wrapping to prevent freezer burn caused by condensation.
- These burritos freeze well up to 3 months when tightly wrapped and sealed.
- Try pairing the burritos with your favorite fresh salsa or hot sauce for extra heat and flavor.
Nutrition
- Serving Size: 1 burrito
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 210 mg
