This vegan breakfast burrito recipe is the perfect way to start your day! Think black beans, sweet potatoes, spinach and more, for plenty of fibre and protein to set you up for success. A terrific plant-based breakfast, these breakfast burritos are made without tofu, and take just 30 minutes to make. Recipe yields 6 breakfast burritos, and they freeze wonderfully!
Heat avocado oil in large nonstick pan over medium heat. Add sweet potatoes + onions, toss to coat with oil and add 1/4 cup water and cover immediately with lid. If you don't have a lid big enough, use a cookie sheet like I do.
Cook until sweet potatoes beginning to soften, about 5-7 minutes.
Add black beans, bell pepper, salsa, garlic, cumin, garlic powder, onion powder, oregano, paprika, and salt plus 1 cup water. Simmer on medium until mostly absorbed but still a bit saucy, about 7-10 minutes. If sweet potatoes aren’t cooked and mixture is drying out, just add ¼ cup more water as needed.
Finally, stir in spinach just until wilted. Taste and adjust any seasonings as you wish.
Divide mixture among tortillas (about 1 cup filling each), add desired toppings and wrap.
Filling mixture will keep for 3-4 days in the fridge. If wanting to freeze, wrap tightly in aluminum foil, then transfer to a freezer-safe bag. To reheat from frozen, bake 35-40 minutes at 400 degrees Fahrenheit.
Take your time to cut the sweet potatoes into the proper size. It's the secret to them cooking quickly!The black bean sweet potato filling also makes a great grain bowl topping!