Sweet Potato and Black Bean Vegan Breakfast Burritos

Sweet Potato Black Bean Vegan Breakfast Burrito

5 from 5 reviews

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


  • 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


  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.


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.