Sweet Potato and Black Bean Vegan Breakfast Burritos

GFGluten FreeNFNut FreeOFOil FreeVVegan

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These Sweet Potato and Black Bean Vegan Breakfast Burritos are a perfect make-ahead meal for busy mornings before school or work.

What makes a burrito a “breakfast” burrito? I’ve actually spent more time pondering this than I would care to admit. I suppose most breakfast burritos have eggs and cheese in them…but as a vegan, we know that’s not happening.

So, I have come to the conclusion that any dang burrito can be a breakfast burrito if you say it is 😉

Sweet Potato Black Bean Vegan Breakfast Burrito

Personally I would reach for these Sweet Potato and Black Bean Vegan Breakfast Burritos at any time of day, but I think they are a great breakfast option. We have:

  • Sweet Potatoes, which are full of complex carbohydrates to keep you full until lunch
  • Black Beans, which are a great source of plant-based protein, and…
  • Salsa, to keep things flavorful and spicy (or mild, if you prefer 🙂 )

Add in some Spinach (for #health) and a wrap of your choice and you have a delicious meal!

Sweet Potato Black Bean Vegan Breakfast Burrito

These burritos are a perfect make-ahead meal for busy mornings. They only take around 20 minutes to make, and freeze well. I wrapped mine in parchment paper (which is freezer + microwave safe!) for an easy breakfast – just microwave for 2 to 3 minutes and you’re all set!

If you’d like to see 2 MORE Vegan Make-Ahead Breakfast Recipes, check out this YouTube video here:

A Few Final Thoughts:
  • Sweet Potatoes fare well in the freezer, but regular potatoes do not. Therefore I would recommend you stick with the SPs for this one, but feel free to add in any other veggies you may like as well!
  • I used some Sprouted Whole Grain Wraps for my burritos, but if you are Gluten Free you could use Brown Rice tortillas as well.
  • I think these are flavorful on their own, but if you decide to pack them along with some fresh salsa or guac….now THAT would bring it to the next level.

If you make this recipe and decide to post a photo on Instagram, be sure to tag me @frommybowl + #frommybowl so I can see your delicious recreation!

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Sweet Potato and Black Bean Vegan Breakfast Burritos

These Sweet Potato and Black Bean Vegan Breakfast Burritos are a perfect make-ahead meal for busy mornings before school or work.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 5 burritos 1x

Ingredients

Scale
  • 1 Yellow Onion, diced
  • 3 Medium to Large Sweet Potatoes, peeled and diced
  • 1 cup Black Beans (rinse and drain if using canned)
  • 1 cup Salsa of choice
  • 2 cup Fresh Spinach
  • Wraps of Choice
  • Optional: Parchment Paper, for wrapping

Instructions

  1. Rinse, Peel, and Dice all veggies.
  2. Add 1/3 cup of water to a large saucepan or skillet and add the Diced Onion and Sweet Potatoes. Cover and let cook over medium-high heat for 5-7 minutes.
  3. Remove the lid from the pan, reduce the heat to medium, and add the Black Beans and Salsa. Add a splash of water as well, if necessary. Stir, cover, and let cook for 10-15 minutes, or until the sweet potatoes are tender. Remove from heat and set aside.
  4. Once the Sweet Potato and Bean mixture is cool enough to handle, make your burritos using a Wrap of your choice. Add a small handful of fresh Spinach to each wrap, if desired. Wrap each burrito with parchment paper and store in the fridge for up to 6 days, or the freezer for up to 30.
  5. To reheat the burritos, simply microwave for 2-3 minutes until warm and thawed. Serve with additional salsa, guacamole, or hummus.

Notes

If you are Gluten-Free, be sure to use a GF Certified wrap! If you can not find any in your area, Collard Green Leaves would be a good plant based alternative as well.

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Sweet Potato Black Bean Vegan Breakfast Burrito

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. Thank you for showing me some wonderful recipes since I’m a fist timer to vegan food you made it look so simple!

  2. Hi! I’m excited to try this. Currently switching to plant based diet, but as an athlete, I’m curious as to if you know the nutrition facts on this before I sit down and try to calculate this all myself. Thank you!

    1. Hey there! So we don’t calculate the nutrition facts on any of the recipes. There are some online calculators available that can help speed up the process!

  3. 5 stars
    This recipe is very good! I only used 2 large sweet potatoes (about the length of my wrist to fingertips, but very thick) because I didn’t have three, but I think it was definitely enough! I used whole grain whole wheat tortillas and I somehow ended up with 6, but I’m OK with that :). I made some guac with avacado, lemon juice, salt, and pepper as a sort of dip and spread it on my wrap as I ate – it was really good! Thanks for the recipe! I love how your recipes are never too crazy or complicated.

  4. 5 stars
    Hey Caitlin! I’m currently transitioning into veganism and this is the first vegan recipe I’ve ever cooked! Actually, it’s the first proper thing I’ve ever cooked, period. I was surprised at how much I enjoyed the process! Just want to thank you for being an inspiration in my vegan journey and for giving me confidence to start cooking. Your videos make it look *so* easy! Btw, the burritos were delicious and I can definitely see myself getting into a weekly routine of making these.

  5. Howdy! Would you mind if I share your blog with my facebook group? There’s a lot of folks that I think would really appreciate your content. Please let me know. Thanks

  6. 5 stars
    Hi! Do you have an approximate of how many wraps will be needed, how many servings does the recipe provide?

    Thanks and I love the content you provide to us and your passion!

    1. It will really depend on the size of your wrap! As the recipe states in the servings portion, this made 5-6 for me