Quick, easy and full of possibilities, burritos are a San Diego staple for any meal. This breakfast version, care of Sharp Rees-Stealy wellness specialist, Caitlin Jackson, rolls up a hearty combination of sweet potatoes and black beans.
“Black beans offer a boost of fiber and protein,” says Jackson. “Pinto or refried beans have the same benefits, but skip the options with added lard or oil.”
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!