Get your meal prep on with these Vegetarian Black Bean Breakfast Burritos. Each burrito delivers about 16g of protein and a good dose of fiber, making them a satisfying, balanced breakfast. They’re built with roasted sweet potatoes, a creamy black bean mash, scrambled eggs, corn, and a touch of harissa for heat — and they’re freezer-friendly so you can batch-make them for busy mornings.
These make-ahead breakfast burritos are an ideal solution for hectic mornings. Prepare a batch on the weekend, freeze individual burritos, and reheat them when you need a quick, nutritious meal. They store well and reheat easily in the microwave or oven, keeping the flavors intact and providing a convenient, portable breakfast or brunch.
What You Need To Make Easy Breakfast Burritos
- Roasted sweet potatoes
- Black bean mash
- Scrambled eggs
- Sweet corn
- Harissa sauce (or salsa)
- Tortillas
What is in the black bean paste?
The black bean mash is the flavor base: blended black beans with tahini (or olive oil), ground cumin, fresh lime juice, a drizzle of olive oil, and a pinch of salt. Processed until smooth, it becomes a creamy, slightly tangy spread that pairs beautifully with the sweet roasted potatoes and eggs.
Variations and Substitutions
- Tortillas: Use any tortillas you prefer — whole wheat, spinach, or even homemade. Flour tortillas work well for folding; if you prefer corn, warm them gently to keep them pliable.
- Fillings: Swap black beans for pinto or refried beans for different textures. Add diced peppers, pico de gallo, fresh cilantro, or sliced avocado for brightness. A spoonful of salsa or hot sauce adds another layer of flavor.
- Tahini swap: If you don’t have tahini or prefer it omitted, use extra olive oil for a smooth consistency.
- Cheese: Add shredded cheddar or pepper jack for a richer burrito that melts beautifully when reheated.
Tips
- Warm tortillas properly: Heat tortillas briefly in the microwave with a damp paper towel between them to keep them soft, or crisp them slightly in a toaster oven if you like a bit of texture.
- Increase protein: Add an extra egg, shredded cheese, or a bit of cooked breakfast sausage to boost protein and make the burrito heartier.
- Avoid sogginess: Keep wet toppings like salsa, sour cream, or guacamole separate until serving to prevent the burrito from getting soggy.
- Double the batch: Make extra burritos to freeze so you have ready meals for several mornings. They reheat well and save time.
Storage Recommendations
Store prepared, unheated burritos in an airtight container in the fridge for 4–5 days. For longer storage, freeze wrapped burritos for up to 3 months (see freezing instructions below).
How to Freeze Breakfast Burritos
To freeze, wrap each burrito first in plastic wrap, pressing out as much air as possible, then cover with aluminum foil. Label each package with the date and freeze for up to 3 months to preserve flavor and texture. When ready to eat, reheat from frozen in 30-second microwave intervals until hot, or unwrap and bake in a 350°F oven for 20–30 minutes until warmed through.
More of our Favorite…
Breakfast Burrito Recipes
- Make-Ahead Breakfast Burritos
- Fajita Breakfast Burritos
- Bacon, Egg, & Cheese Breakfast Burritos
How to Serve your Black Bean Breakfast Burritos
- Fresh Corn Salsa: Bright and sweet corn salsa pairs well with the savory burrito filling.
- Mexican Street Corn Salad: A creamy, tangy corn salad with tomato and onion adds freshness and texture.
- Homemade Guacamole: Creamy avocado brings healthy fats and a cooling contrast to the harissa.
Meal Prep Black Bean Breakfast Burritos
Get your meal prep on and make these Vegetarian Black Bean Breakfast Burritos! They’re packed with 16g protein per serving and they freeze beautifully for easy breakfasts on the go.
By: Lee Funke
Prep: 15 mins | Cook: 25 mins | Total: 40 mins | Servings: 8
Ingredients
For the Sweet Potatoes
- 3 cups chopped sweet potatoes, peeled
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Sea salt, to taste
For the Black Bean Mash
- 2.5 cups canned black beans, drained and rinsed
- 2 tablespoons tahini (or replace with 2 tablespoons olive oil)
- 1 teaspoon cumin
- Juice from ½ lime (about 2 tablespoons)
- 1/4 teaspoon sea salt
- 1/4 cup olive oil (add more if needed to thin)
For the Eggs
- 8 large eggs
- Splash of milk (any kind)
- 1/2 tablespoon olive oil
- 1/2 yellow onion, finely diced
- Salt and pepper, to taste
Other
- 8 whole wheat tortillas
- 1/2 cup green chiles
- 1/2 cup harissa sauce (or substitute salsa)
- 1/2 cup sweet corn (canned or frozen)
- 1/2 cup chopped onion
Instructions
For the Sweet Potatoes
- Preheat the oven to 400°F. Drizzle about 2 tablespoons olive oil on a baking sheet.
- Dice the sweet potatoes into 1-inch cubes. Spread them on the pan and season with garlic powder, chili powder, cumin, and sea salt. Toss by hand so the oil and spices coat evenly.
- Roast for 20–25 minutes, until tender and easily pierced with a fork. Remove and set aside.
For the Black Bean Mash
- Combine black beans, tahini (or olive oil), cumin, lime juice, 1/4 teaspoon salt, and 1/4 cup olive oil in a food processor. Process on high until smooth, adding extra oil if you prefer a thinner texture.
- Reserve about half the mash for another use; you’ll only need roughly half for assembling these burritos.
For the Eggs
- Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté until almost translucent.
- Whisk the 8 eggs with a splash of milk, then pour into the pan. Scrape frequently with a spatula until the eggs are softly scrambled and cooked through. Season with salt and pepper to taste.
Assemble
- Lay out the tortillas. Spread about 1 tablespoon of black bean mash and 1 tablespoon of harissa (or salsa) on each.
- Add roasted sweet potatoes, a portion of scrambled eggs, 1 tablespoon sweet corn, 1 tablespoon green chiles, and 1 tablespoon chopped onion to each tortilla.
- Fold and roll into burritos. Serve immediately or wrap individually for freezing.
Tips & Notes
- Freezing: Wrap each burrito tightly in plastic wrap and aluminum foil, label with a “best by” date (three months), and freeze. Reheat in the microwave in 30-second increments or bake from frozen until heated through.
Nutrition
Calories: 441 kcal, Carbohydrates: 60 g, Protein: 16 g, Fat: 15 g, Fiber: 8 g, Sugar: 7 g
Nutrition information is automatically calculated and should be used as an approximation.
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