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.
These burritos look delicious, Kate! I love a lot of fall foods, but I’m especially looking forward to having more soup again. Lately I’ve been trying to perfect a curried-lentil soup recipe!
I love fresh applesauce, and lots of soups with good fresh bread.
These look great and I agree about stepping up the breakfast game! It makes such a difference in the day :)
For the fall, I’m craving soups – especially a hearty chili and cornbread.
This is next on my TO MAKE list from Jess’s book! So excited to try freezing them. Also, breakfast is THEE best and waffles are a win for sure. I make one almost every morning + top with nut butter, too!
Looks awesome, Kate! Always a fan of what you come up with – and your recipes are so easy to follow.
For fall, I have to say thanksgiving food – I feel like that’s the most obvious answer, but I could seriously go for my mom’s chestnut stuffing and a steaming slice of apple crisp with vanilla ice cream right about now! Bring on the autumn!
Thank you, Alyssa! :)
pumpkin pie
Soups & muffins!
Soup! And hot chocolate, and enchiladas, anything warm…
I’m craving chili! Living in Arizona means that it’s not really ideal chili weather until late November, so I can’t wait to have a big bowl.
Looking forward to all things pumpkin, chili, and hearty stews.
Soups!
Everything butternut squash, especially butternut squash soup!
I am eagerly awaiting picking up my copy of her book – it came in the mail today!! These freezer burritoes will be going on my list of things to make – perfect for last minute work lunches or dinners :)
Hope your cookbook winners enjoy all of Jessica’s beautiful food!
Yum. I love a good burrito. Btw, your egg and black bean quesadilla is my current go to fast meal.
I’m craving some black bean chili!
Also, do you recommend a specific whole wheat tortilla? I can’t seem to find the perfect one.
Oh yay, I’m glad you’re enjoying the egg quesadillas! I’ve been buying Trader Joe’s whole wheat tortillas lately. They don’t contain any preservatives, so they go bad quickly. I keep them in the freezer and defrost them when needed. I also like Stacey’s Organic brand, which I’ve found at local health food stores, Whole Foods and Natural Grocer’s. http://staceysorganic.com/
I have been craving soups, lasagna and roasted root veggies for fall!
I’m not looking forward to any particular food this fall… it’s the coziness of cooking when it’s cool outside and the smells emanating from the oven that i always relish after hot, delicious summers. :-)
These look amazing! I’m always looking for on-the-go breakfast recipes. I am craving anything with apples! Ever since I moved to Texas, I miss New England falls (especially apple picking) so much. I’d love to win a copy of Jessica’s book!
I’m craving apple and pumpkin muffins!!
I’m craving butternut squash!
Oh my goodness, I want Jess’s book SO bad! I’ve been reading her blog for 4 years now and absolutely love her recipes and writing style. This fall, I’m craving plenty of warm root veggie stews and of course, pumpkin in all forms!
I’m fearlessly dedicated to breakfast, so I love the idea of having these on hand. No reason to miss it! (And I’m dumping cinnamon on everything these days. One of my favorite fall flavors!)
apple pie!
For fall, I crave all things apple and pumpkin related. . . cinnamon and nutmeg too. The cooler weather allows me to get back into baking and I look forward to creating baked goods again.
Can’t wait to try these, Kate! I’m most looking forward to hearty chilis and pumpkin baked everything!
These look awesome. I’m craving soups!
I made your sweet potato black bean burritos this past week and they were soooo good. Excited to try these!
I love the look of this burrito! I am never very good with breakfasts, and usually rush a quick bowl of cereal – not even the healthiest kind! Now it’s getting colder in the UK, I’m really looking forward to having porridge for breakfast again!
I’m craving some black bean chili and some comfort dishes….risottos, vegetarian shepard’s pie, mac n cheese etc etc!!
These look awesome! Breakfast is a must for me too. I make your breakfast quesadillas all the time!
I gave up on freezer burritos a little while ago after a few mishaps, going to have to try again!
Fall always brings out my soup-er side. (corny, i know) I love making white chicken chili and green chile chili!
yum! I’m craving smooth, creamy butternut squash soup!
This fall, I’m craving chili and hearty, thick-crusted artisan breads baked in a dutch oven!
I can’t wait to try these burritos. This time of the year I crave ANYTHING Pumpkin!
Cravings -brussel sprouts, kale, butternut squash, winter squash of any kind. Cheers for autumn flavors!
Everything pumpkin! Pumpkin chocolate chip cookies, pumpkin bars, pumpkin beer, all of it!
These look sooo good! (And the timing was perfect; your post showed up in my inbox right as I’m trying to plan menus for next week and had no idea what to do for breakfasts!)
For fall I’m craving apple cider doughnuts, and I have about ten recipes for them on Pinterest that I’m planning to try!
Sigh…I’m craving my family, the smell of fall leaves and hearing them under my knee high boots, cuddling under a blanket hearing the breeze of winter in the background…but alas I won’t experience any of this because this Clevelander now lives in Austin. So if I had a cook book, at least I could look forward to new recipes. Haha.
These burritos look amazing!
For fall, I’m craving any variety of spicy creamy and/or hearty soup.
I am craving anything apple or pumpkin! And when it cools off more, soup and bread. Nice blog!
Craving carbs- potato dishes, squash/pumpkin stuff and bread! Better head to the gym now!
I’m a simple girl. I’m looking forward to roasted beets, roasted Brussels sprouts and butternut squash!!
Sweet potato hash meets Britto!?!? My Friday just got better! Cannot wait to batch cook these for on-the-go busy mornings!
And for Fall…. I’m craving all things orange (sweet potatoes, pumpkin, butternut squash). I love seeing these ingredients in a soup :-)
These burritos look so good! For Fall, I’m craving soups. Warm, spicy soups!
Will be making this breakfast burrito for sure. Love the herbed goat cheese idea. And thanks for turning me onto Jessica, sounds great. I am looking forward to fall baking, soups, stews, and salads. Fall always seems so cozy. Thanks for all you do Kate!
I am craving turkey chili with fresh french bread.
Those look delish! Especially since I had a diet coke and store bought granola bar for breakfast (blah!) I can’t wait until apples are in peak season. That, and soup are the best parts of fall!
So want to win!!! So craving pumpkin pie. Yummmm
What a wonderful idea for when you have guests. Make them a fews days before they arrive . . . thaw them the night before . . . serve them on brightly colored place mats with hot coffee and fresh fruit . . . and salsa music playing perhaps? . . . and ole! a South-of-the-Border breakfast at your fingertips!
I am craving these burritos after reading this post!
Yes–I will definitely make these!!!
I am looking forward to pumpkin anything and everything!