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.
My Private Note
Units: US | Metric
- 1Preheat 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.
- 2Meanwhile, cut the red and green pepper into strips and slice onion.
- 3Add remaining olive oil to a skillet and saute the red pepper, green pepper, and onions until tender.
- 4Add black beans and heat mixture through. Remove from heat, but keep warm.
- 5Prepare 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 :).
- 6Place a cheese slice in the center of each tortilla and top with egg, when ready.
- 7Combine sweet potatoes and the black bean mixture and fill each burrito. Wrap up burrito-style. Enjoy as-is, or serve with your favorite salsa!
Browse Our Top Breakfast Recipes
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