Quick, easy and full of possibilities, burritos are a San Diego staple for any meal. This breakfast version rolls up a hearty combination of sweet potatoes and black beans.
Sweet Potato Black Bean Breakfast Burrito
Serve with your favorite salsa or hot sauce.
Yields 4 servings
1/2 cup onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 large sweet potato, peeled and chopped in 1/2-inch cubes
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt to taste
4 large eggs
1 can low-sodium black beans, drained
4 whole-wheat tortillas (10- to 12-inch diameter)
1 large avocado, sliced (optional)
1/2 cup reduced-fat shredded Mexican blend cheese (optional)
Salsa or hot sauce (optional)
In a large skillet over medium, heat the oil. Add the onion and garlic; saute until soft, about 3 to 4 minutes. Add the sweet potatoes, cumin, chili powder and salt. Cook until the potatoes are tender and lightly browned, about 10 to 15 minutes; set aside.
In a small pot, heat the black beans. In a medium skillet, scramble the eggs, lightly seasoning them with salt and pepper.
Fill each tortilla with about 1/4 of the sweet potatoes, black beans and scrambled eggs. Top with sliced avocado, shredded cheese, salsa or hot sauce. Fold into a burrito and enjoy!