Freezer Breakfast Burritos with Sweet Potato Hash and Black Beans
Healthy, vegetarian freezer breakfast burritos with sweet potato hash, black beans and scrambled eggs! Freeze extra burritos for busy mornings.
Updated by Kathryne Taylor on August 29, 2024
First of all, is a burrito still a burrito if the ends aren’t tucked in? That is the question. I’m learning toward yes, at least with these breakfast burritos (ok, and my other sweet potato burritos). I always pull of that extraneous tucked-in tortilla part before I take my first bite of burrito, anyway. Filling or bust!
Moving on. I have been stepping up my breakfast game lately. For the longest time, I was content eating plain yogurt with some fruit for breakfast. Then I started making my own granola and my old standby lost its appeal. That granola crunch is so necessary!
Then, I ran out of granola and started testing waffles for my pal Erin’s forthcoming cookbook. I froze all those waffles and got in the habit of eating a waffle with nut butter and maple syrup for breakfast. Eventually, I ran out of her waffles, which was incentive to play around with oat flour waffles (success!).
And here we are with breakfast burritos. I love that I can freeze them for future breakfasts, because breakfast is essential and, therefore, best kept simple. I never (ever ever ever) skip breakfast, but the general consensus amongst breakfast skippers seems to be that they run out of time or supplies. Enter the breakfast burrito. I’d call these guys breakfast backups or grab-and-go options, but they’re so good, they just might become your default breakfast option.
These burritos hail from Jessica Merchant’s brand new cookbook, Seriously Delish: 150 Recipes for People Who Totally Love Food. You might be familiar with Jessica already, since she’s the blogger behind cult favorite How Sweet Eats. Her publisher offered to send me a copy of her new cookbook and I eagerly awaited its arrival.
Jessica’s hard work was totally evident on first glance—the book is packed with over 150 creative recipes, photos and comical headnotes, in characteristic Jessica style. The recipes run the gamut between totally indulgent and pretty darn healthy. I keep finding new recipes to dog-ear every time I pick up the book. Congrats, Jessica!
I kind of feel bad for not choosing a more visually appealing, colorful recipe from her beautiful book (it’s full of them). I couldn’t resist these burritos, though. I made just a few changes to her original recipe: I added a red bell pepper, cooked the hash until it’s deeply caramelized on the edges, and added black beans before rolling up the burritos.
The burritos are great right after they’ve been made (perfect for serving to a crowd) or frozen and defrosted (breakfast for days!). They also make a terrific, impromptu breakfast for dinner option. In summary, I think you should make some!
Freezer Breakfast Burritos with Sweet Potato Hash and Black Beans
Hearty, vegetarian freezer breakfast burritos with sweet potato hash, black beans and scrambled eggs! Freeze your extra burritos for busy mornings. Recipe yields 8 small burritos.
Ingredients
Sweet potato and pepper hash
- 1 tablespoon extra-virgin olive oil
- ½ sweet yellow onion, diced
- 2 garlic cloves, pressed or minced
- ¾ pound sweet potatoes, peeled and sliced into ½-inch or smaller cubes (to yield about 2 cups cubed sweet potato)
- 1 red bell pepper, chopped
- ¼ to ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
Scrambled eggs
- 8 eggs
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 ½ teaspoons extra-virgin olive oil
Herbed goat cheese
- 4 ounce log of goat cheese, at room temperature (or buy herbed goat cheese and omit the following herbs)
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
For serving
- 1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
- 8 8-inch whole grain tortillas
- Hot sauce, and/or salsa preferably a smoky/chipotle variety
Instructions
- To make the hash: Heat a large skillet over medium heat. Add the olive oil, then the onion, and cook until the onion is slightly softened, 2 to 3 minutes. Add the garlic, sweet potato, red pepper, paprika, salt and pepper. Stir to combine, reduce heat to medium low, cover and cook until the sweet potato is tender, about 8 minutes. Uncover and continue cooking, stirring often, until the excess moisture has evaporated and the sweet potatoes are caramelized and golden on the edges. Carefully taste to make sure the sweet potatoes are cooked through. If desired, add more smoked paprika to taste.
- To scramble the eggs: In a large bowl, whisk together the eggs, salt and pepper. Heat another skillet over medium heat. Add the olive oil, then pour the eggs into the skillet and stir constantly with a heatproof spatula until the eggs are just cooked (don’t overdo it!). Transfer the eggs to a bowl and set aside.
- To prepare the goat cheese: (Skip this step if you bought herbed goat cheese.) In a small bowl, stir the dried herbs into the softened goat cheese (if you forgot to pull the cheese out the refrigerator until now, just zap it in the microwave for a few seconds to soften it).
- To prepare the burritos: Spread about a tablespoon of goat cheese down the center of each tortilla. Top with a scoop of eggs, followed by black beans and sweet potato hash, equally dividing the ingredients between the burritos. Try not to overfill these!
- To make them freezer ready: Let the burritos cool to room temperature before proceeding (excess moisture trapped in plastic wrap will turn into freezer burn). Lay a square of plastic wrap on your work surface and place a prepared tortilla in the center. Fold one side of the tortilla over the burrito, then snugly pull the opposite side over to make a wrap. Pull one corner of the plastic wrap over the exposed end, then repeat with the opposite side and roll it up to tightly wrap the burrito. Transfer the wrapped burritos to a freezer-safe bag and squeeze out the air before sealing. Store the burritos in the freezer.
- To warm the burritos, remove from the freezer and microwave until warm, 30 to 60 seconds. If preferred, you could also warm them in an oven or toaster oven. Serve with plenty of hot sauce and/or salsa on the side.
Notes
Recipe adapted from Seriously Delish: 150 Recipes for People Who Totally Love Food by Jessica Merchant.
Make it gluten free: Just use gluten-free tortillas!
If you love this recipe: You’ll also love my breakfast tacos, breakfast quesadillas and sweet potato burritos.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
YUM. i have been totally eyeing this recipe!! i love a good breakfast burrito.
For fall, I’m craving soups and roasted root veggies! I can’t wait to get the oven back in regular service again. I’m still savoring the last of the juicy summer tomatoes, however :)
I’m craving stews, stews, and more stews!
I’m so ready for fall’s harvest of squashes and pumpkins! This burrito looks great.
This looks fantastic! This fall, I’m craving pastas with pumpkin or butternut squash. So good!
Yum! Looks delicious. This fall I am seriously craving soup! Soup, soup, and more soup.
I’ve been craving pumpkin oatmeal! But these look delishious!
i may have to splurge and make an apple-y dessert or two!
All baked things! All roasted things!
Living in the Bay Area we are still in summer mode but I can’t wait to dive into anything savory with pumpkin this Fall! These burritos look so yum!
These looks SO GOOD! I’m not a sweet potato person, so I’ll probably have to sub for something else.
Last fall I became obsessed with incorporating pumpkin puree into everything (enchiladas, omelettes, cookies) so this year I’m sure I’ll be back at it!
This looks amazing! What I’m craving for fall = roasted root vegetables.
This is not seasonal, but it is acceptable now that it’s fall. Pumpkin Pie. NOW.
Chili with cornbread! It’s definitely a fall/winter food in my house, and for some reason I can’t have chili without cornbread on the site.
I am craving pumpkin cream cheese muffins! Cannot wait to make those!
Yay for easy frozen food that doesn’t suck / is actually filling AND healthy!
For fall, I am incredibly excited for fall squashes! Pumpkin, acorn, etc… I love the flavor they add to so many dishes.
I think pumpkin granola sounds amazing! & my kids will love these burritos! Thanks:)
I’m craving soup. Nice warm chunky soup. Had the first rain of the season last night out here in Marin County, CA and the RA is acting up so yes, warm soup in my stiff hands. :)
PS love your site. Recently got my 76 year old father into cooking from here and he loves that he is losing weight so big BIG thank you!
Kathleen, just wanted to say I’m delighted that you and your dad are enjoying my recipes! Thank you for letting me know! :D
For fall I’m craving lots of veggie filled soups and hot cocoa :)
I’m craving soups & stews galore!
Yum! Those burritos look awesome.
I’m craving soup and homemade bread!
SO excited for apples! Big, crunchy apples that I can use to make wonderful things like apple crumble, baked apples, apples on my salad… Love apples :)
I am craving Chicken and Dumplings and Pumpkin Bread.
Been craving butternut squash since September 1st. Can’t wait to get some in my oven this weekend!
I am craving chili!
I am so excited to make more soups this season. Looking forward to getting some squash in my weekly produce delivery. I love Jessica’s blog, btw – all her recipes look (and are) so fantastic!
and what I’m looking forward this Fall are your pumpkin cookies, which I always add a bit of cinnamon and brown sugar on top before popping them in the oven. Nom nom nom… I can practically smell them just thinking about them!
I’m craving butternut squash soup with sage and fontina crostini, egg custard pie, and apple cider. Food aside, I’m craving sweater weather!
I was just looking at breakfast burritos to make so this recipe is really timely! Thank you! I’ll be making them myself this weekend to have all next week. I can’t wait.
I’m really craving more soups and slow-cooked foods. Butternut squash.. mmm
pumpkin soup in a pumpkin!
http://www.mygutfeeling.eu/pumpkin-and-ginger-soup ?
I am craving apple pie like woah!
For fall, I am craving filling soups with fresh ingredients that will reheat well. I always bail on soup leftovers after two days because of mush. I need to step up my soup game :)
I’ve really been craving stuffing lately. That’s a food that screams fall to me!
I am so ready for soup this fall! No more 90 degree weather please. :)
These look awesome! I am craving squash and apples for fall!
Everything pumpkin!!!
I am such a fan of freezer burritos, bring them on! Right now for fall I’m craving pasta, weird right?! But I’m really wanting like a butternut squash mac and cheese or something, sounds so so good!
craving all things pumpkin! these look amazing!
These look really good, plus I want to eat about anything that has sweet potato in it so I was easily sold — they might convince me to eat something that is not sweet for breakfast, which would be quite incredible (sugaaaaar.)
This fall, I want squash risottos, anything with chestnuts and pear-chocolate crumbles (confession : I’ve already made the crumble.)
These look amazing – I can’t wait to try them!
I am definitely craving soup and homemade bread! For dessert – anything apple related.
For fall I’m craving pumpkin – in all forms (duh!) and butternut squash mac and cheese!
These look great! For fall I am definitely craving apple butter and apple cider and all things apple!
So exciting! I am definitely craving to make Jessicas Crockpot French Onion Soup!!! Love HER and her BLog!!! Love your font Kate and thank you for giving not 1 but 2 of her cookbooks away. yOu ROCK!!! :)
I love fall for all the great things you can do with apples which of course means making a trip to a u-pick apple orchard. :) Apple pie, apple chips, apple butter and it means being able to make all sorts of fun fall comfort foods for friends.
These look so good!! Hopefully I can make them this weekend for the coming week.
What I am most looking forward to this fall is soup! Particularly pumpkin soup…and of course roasting the seeds and eating them too.
xx
I’m craving a big stack of pumpkin pancakes with real maple syrup!
I am craving all things pumpkin! I really loved baked pumpkin oatmeal and all of the seasonal food things coming out.
Pumpkin everything every fall for me please! Love sweet potatoes in burritos and quesadillas. Great recipe!