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.
I am craving big bowls of soup and pumpkin pie :-)
I’m craving all sorts of comforting soups and stews- I think the next one I make will be one with Moroccan flavors, almost like a tagine!
This appears to be tasty, healthy, and convenient. Will try.
I am interested in a desert with pistachios (no ice cream), like a tart or pie, on healthy side.
Kate, can I tell you that I had your oat waffles with my 3 year old and 1 year old and they were some of the best waffles I have tasted. We are all big fans of your nut banana waffles but these are my new favs.
I would love different veggie combinations for fall. Delicata squash and cauliflower. Everyone is coming out with a cook book. I would buy yours in a heartbeat.
Flor, belated thank you! I’m so glad you are all enjoying the oat waffles. We’ll see about that cookbook!
Yum!! Such a great recipe. For fall Im craving all things squash!! Butternut, acorn, spaghetti…yum!
Love love love Jessica and her blog! I’m craving butternut squash and apple cider! Fall is the BEST!
breakfast burritos are my go-to weekend breakfast, can’t wait to try these for during the week too! craving warm fragrant noodle soups for fall!
Thanks for hosting this giveaway. I’d love to get my hands on a copy of Seriously Delish! While I’m mourning that Michigan seems to have screwed us out of summer and jumped right into an early winter (40 degrees when I woke up this morning is.not.okay.), I do love the return of soup!
these sound delicious, and I like your addition of beans to give them a bit more fiber + oomph. freezer burritos are so convenient but so expensive and packed with sodium, so making your own is such a great idea.
I’m craving cozy-cool fall weather and hot drinks! I keep seeing recipes for hot buttered rum and it’s got me ticking!
Looks like a delicious grab n’ go option!
This looks really delish – I’ve been wanting to try freezing breakfast burritos for a while now but have been iffy on the whole matter because I’m afraid I won’t care for the texture of the eggs once they have been frozen….any thoughts based on how your’s tasted? Thanks!
Hey Whitney, sorry for the late response here. I am pretty particular about my scrambled eggs and I thoroughly enjoy the defrosted burritos. I defrost them in the microwave, and I think that keeps the eggs from tasting burnt like they do if they sit in a pan too long. I think you’ll like them!
I’m craving SOUP, all of it!
I need to get in on the freezer burrito thing – they sound like such a morning lifesaver!
Living in HI and Sep being one of the hottest months here, I feel like any fall-ish foods! But if I have to pick one, it’d be a bowl of hot soup!
I keep meaning to make freezer breakfast burritos, but I just never get around to it. This recipe seems worth trying out!!
This looks amazing! Yum. I’m craving the return of apple spice oatmeal. I make it in the crockpot overnight and it comes out the perfect considtency with a little caramelized crunch around the corner. Healthy and comforting!
I’m a fall baby, so a better question might be what am I not craving for fall. That said, after a summer of not wanting to turn on my oven, I’m already ramping up my bread baking and salivating over the soups I’ll make in the months to come.
Yum. Looks so good! I’m craving a good fall carrot soup. Thanks!
I’m craving potato cheese soup! I absolutely love to make different soups during the fall months.
Fall = colder weather = soup & pumpkin everything
Burritos are totally burritos with the ends not tucked in! It just makes them much…er, more drippy. :) I am actually still pretty happy with the late summer produce, but for fall, I am looking forward to apples and pears! Fruit for the win. Thanks for the giveaway opportunity!
I love baking so fall is my favorite. Yesterday I made three pans of Joy Wilson’s creamy pumpkin pie bars for our campus police department (part of officer appreciation day). PUMPKIN ALL THE THINGS!
typical, but i am craving all things pumpkin! i wake up and just crave that pumpkin-spice flavor :)
Roasted butternut squash, beets, cauliflowers, parsnips, carrots, potatoes and Brussels sprouts. With garlic, olive oil and rosemary of course!
Apples!!
Big warm bowls of chili on cold fall nights!
I’m craving apple picking this Fall :-) Thanks for the great recipes and contest!
Love the sweet potato/black bean combo – especially for Fall!
Pumpkin yumminess!
im craving for pumpkin spiced donuts :) and this book looks sooo amazing! even if i win or not, i will definitely be making this burritos.
I’m ready for lots of walks in the NOT sweaty heat.
NUTMEG! I’m going to put nutmeg in everything!!! (even pasta)
I am craving CHILI!
Pumpkin bread! And also butternut squash, but mainly pumpkin bread and muffins. These breakfast burritos look delicious! (FYI, not that it really matters, but at least in northern Mexico, they only fold in the bottom edge of the tortilla so that the filling doesn’t fall out the bottom. At least for me, folding in both edges is a Chipotle thing. Thought I’d just throw my two cents in.)
Looks delicious!! I’m craving steaming hot bowls of creamy coconut milk porridge for breakfast, with stewed apples and blackberries and chopped roasted pecans!
I crave butternut squash and warm apple cider. #loveautumn
i loveee jessica’s blog! i’m craving everything apple cinnamon and pumpkin!
I’m definitely craving acorn squash… maybe with some cinnamon and brown sugar oatmeal baked into it!
This recipe looks wonderful. I will be making some this weekend. With teenagers in the house it is wonderful to have a grab and go option. With fall approaching I am looking forward to soup, and butternut squash…butternut squash soup :)
I am totally craving that curried lentil, squash and apple stew from the 2011 NYT vegetarian Thanksgiving. Ginger, squash, carrots, spinach, and apples – who could ask for more?
Winter squash (of all kinds)! I am specifically anxious to make your amazing butternut squash chipotle chili- I’ve been waiting patiently for the butternuts to be in season again. I can’t wait to make it with my frozen mason jars of stewed tomatoes from the garden. Yum!
I’m craving apples (juicy, resinous Winesaps, specifically), cider, and fresh cider donuts dusted with cinnamon sugar from Scott’s Yankee Farmer in southeastern CT!
I’m craving pumpkin and apple/pear sauce. And pumpkin chocolate chip bars. Yum.
I am craving chilli and fall soups!
Yum! Breakfast burritos are always a good choice. I’m craving fall-spiced baked goods–pumpkin bread, chai-spiced cinnamon rolls, and pretty much anything else with nutmeg, cloves, and cinnamon. That and lots of roasted veggies!
I am craving soups and stews with homemade bread
I am craving chilli and stews!
Soup, soup and more soup!
My cravings for fall consist of everything in the warm color tones… pumpkin, apples, butternut squash… SPECIFICALLY soup. Mmm.
I’m looking forward to a second round of sugar snap peas. We just have a balcony garden, and it’s the one fool proof veggie I can grow with my three year old daughter. We love them!