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
- Rinse, Peel, and Dice all veggies.
- 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.
- 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.
- 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.
- 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.