The Big Breakfast Burrito
- Reviews 2
Ready In: 50 mins
Serves: 2-4
Ingredients
- 1 large sweet potato, peeled and cubed
- 1 tablespoon olive oil, plus 2 t
- 1 teaspoon cumin
- 1 teaspoon coriander seed
- 1⁄2 red pepper
- 1⁄2 green pepper
- 1⁄2 onion
- 8 ounces black beans, rinsed and drained
- 2 eggs
- 2 slices white cheddar cheese
- 2 burrito-size flour tortillas
Directions
- 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.
- Meanwhile, cut the red and green pepper into strips and slice onion.
- Add remaining olive oil to a skillet and saute the red pepper, green pepper, and onions until tender.
- Add black beans and heat mixture through. Remove from heat, but keep warm.
- 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 :).
- Place a cheese slice in the center of each tortilla and top with egg, when ready.
- 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!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off