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Flavorful Sweet Potato Black Bean Breakfast Burritos Easy Homemade Recipe with Chipotle Sauce

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These breakfast burritos combine roasted sweet potatoes, smoky black beans, and a creamy, spicy chipotle sauce for a quick, flavorful morning meal perfect for busy days or meal prep.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced (about 2 cups)
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1–2 chipotle peppers in adobo sauce, minced
  • ½ cup Greek yogurt or sour cream (or dairy-free alternative)
  • 1 tablespoon fresh lime juice
  • 6 large flour tortillas
  • Small handful chopped cilantro (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Peel and dice sweet potatoes into ½-inch cubes. Toss with 2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika. Spread evenly on the baking sheet.
  3. Roast sweet potatoes for 25-30 minutes, flipping halfway through, until tender with caramelized edges.
  4. While roasting, heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 4 minutes. Add minced garlic and cook 1 more minute.
  5. Add black beans to the skillet, season with salt and pepper, and warm through for 3-4 minutes, stirring occasionally.
  6. In a small bowl, mix Greek yogurt, minced chipotle peppers, and lime juice to make chipotle sauce. Adjust heat by adding more chipotle if desired.
  7. Warm tortillas by wrapping in foil and placing in the oven during the last 5 minutes of roasting, or heat individually in a dry skillet for 30 seconds per side.
  8. Assemble burritos by placing roasted sweet potatoes and black bean mixture down the center of each tortilla. Drizzle with chipotle sauce and sprinkle with cilantro if using.
  9. Fold sides in and roll from bottom to top, tucking filling tightly. Optionally, place burrito seam down in skillet over medium heat for 1-2 minutes to seal and crisp.
  10. Serve immediately or wrap in foil and refrigerate or freeze for later. Reheat covered in microwave for 2-3 minutes or in skillet until warmed through.

Notes

Roast sweet potatoes at high heat and flip halfway for caramelized edges. Start chipotle sauce with fewer peppers and adjust heat to taste. Warm tortillas before assembling to prevent cracking. Crisp burritos in skillet after rolling for texture. Burritos can be frozen and reheated.

Nutrition

Keywords: sweet potato, black bean, breakfast burrito, chipotle sauce, easy breakfast, meal prep, vegetarian, vegan option

Find it online: https://siennaspoon.com/flavorful-sweet-potato-black-bean-breakfast-burritos-easy-homemade-recipe-with-chipotle-sauce/