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    You are in: Home / Recipes / The Big Breakfast Burrito Recipe
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    The Big Breakfast Burrito

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Starrynews's Note:

    Having recently tried and enjoyed a number of recipes featuring the sweet potato and black bean combo, I was excited to sample a dish using them at a restaurant. As it was quite tasty, I, of course, decided I needed to be able to make them at home! A few tweaks later, here we are. I put a range on the serving size, as I only eat half, but no doubt there's someone who can eat the whole thing in one sitting :) Using pepperjack cheese instead of the white cheddar is also a good choice - nice for a little added zip.

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    Units: US | Metric


    1. 1
      Preheat oven to 400°F Combine sweet potatoes, 1 T olive oil, cumin and coriander. Bake 20-25 minutes, or until potatoes are tender, stirring occasionally.
    2. 2
      Meanwhile, cut the red and green pepper into strips and slice onion.
    3. 3
      Add remaining olive oil to a skillet and saute the red pepper, green pepper, and onions until tender.
    4. 4
      Add black beans and heat mixture through. Remove from heat, but keep warm.
    5. 5
      Prepare a large pan with cooking spray and let heat until a small amount of water tossed on it sizzles. Crack each egg on either side of the pan and add 2 T water. Cover with pan and cook until yolk is set. Note: to actually eat as a burrito, it is helpful to have the yolk more set. If you prefer a runnier yolk, you can pull it off earlier, and you'll probably want to grab a knife and fork :).
    6. 6
      Place a cheese slice in the center of each tortilla and top with egg, when ready.
    7. 7
      Combine sweet potatoes and the black bean mixture and fill each burrito. Wrap up burrito-style. Enjoy as-is, or serve with your favorite salsa!

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    Ratings & Reviews:

    • on February 24, 2010


      Really good! I don't peel potatoes either and it worked just fine. Instead of baking the sweet potatoes I sauteed them then added the onions, peppers and black beans progressively. I used cheddar and jack cheese, whole wheat tortillas and added spinach to mine. I turned these into medium, burritos and fed the four of us very well. Thank you for posting!

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    • on February 05, 2010


      Most times when I use sweet potatoes I DON'T peel them, & I didn't with this recipe either, but did dice the SP pretty small! I also insisted on cutting the finished burritos in half & serving 1 section with a mild salsa & the other without ~ I ended up liking mine with the salsa more, while my other half went for a dab of sour cream on his plain one & liked that a little more than with the salsa! Either way, however, I added an extra word to the title ~ The Best Big Breakfast Burrito! Thanks for sharing the recipe! [Made & reviewed for my chosen partner in the Vegetarian/Vegan Recipe Swap 19]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for The Big Breakfast Burrito

    Serving Size: 1 (195 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 660.2
    Calories from Fat 247
    Total Fat 27.4 g
    Saturated Fat 9.9 g
    Cholesterol 240.9 mg
    Sodium 730.1 mg
    Total Carbohydrate 76.1 g
    Dietary Fiber 13.2 g
    Sugars 7.7 g
    Protein 28.4 g

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