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 love breakfast burritos, what a great idea to freeze them!! My favorite fall dish is a vegetarian chili made with butternut squash, black beans, and quinoa. Mmm!!
These look amazing, and as the weather gets cooler, I always want to start my morning with a hot breakfast like this!
I’ve been trying find a recipe for a cinnamon apple souffle, but haven’t one. How about whipping that up for us!
And of course this time of year, screams for all things squash. Any breakfast souffle ideas? Hmmm, must also be craving eggs. :)
Double layer pumpkin cheesecake!! YUMMY
Oh boy – soups, stews and chills. Anything to use the stove, oven and warm up the house in the winter.
I’m craving pumpkin scones with maple glaze.
I’m craving hot chai lattes!
Soups, chilis and spicy food oh my!
I am craving homemade apple sauce, yum.
I love to bake and I am cane sugar free, do you have any recipes using date sugar?
I’m craving pumpkin anything. :-)
Maybe pumpkin soup or bread or muffins or cookies or cake or……
Okay, just found you by accident and am very excited!
I’m definitely looking forward to roasted winter squash. It’s in the markets now, but I refuse to buy it because I can’t believe fall is coming!
Welcome to the blog, Stephanie! Hope you enjoy the recipes!
These burritos look great!
I’d like to get some unique vegetarian Crockpot recipes for fall. Soups and chili are a given, but what else can one make with a Crockpot? My husband is a meat eater and I always envy how easy it is for him to make a one pot slow-cooked meal.
Btw, I ran across your blog for the first time a couple months ago and I’ve made at least 10 of your recipes. All of them were a huge hit!!
Thanks, Kristy! I honestly don’t have much experience with crock pots, but I hear you and I’ll do my best! I’m off to Amazon to order one. (So glad to hear you’ve been enjoying my recipes!)
For fall I’m craving stews and soups and chowders, and of course everything and anything flavored with pumpkin and apple
As the cooler weather rolls in, i’m craving handknits, homemade ginger cookies and mulled wine! Nothing like October around the fire pit with all your favorite flavors, smells, and people.
these look amazing!
speaking of sweet potatoes, i’m really craving sweet potato lemongrass soup this fall. i love to make a big batch on a sunday night while listening to our local jazz station and drinking red wine.
Oh, that sounds delightful!
These look amazing! I’m craving all things APPLE
apples!
I love freezer burritos! And I have a lot of sweet potatoes waiting in my kitchen, looks like a good use for them! I can’t have dairy, but these sounds like they will be delicious even without the goat cheese.
I love cookbooks! Our small backyard organic garden has supplied a glut of butternut squash which is wondetful because I am craving my simple pureed butternut squash soup. I love the burrito recipes, my husband gets home very late from work and these would be great to pull out for laye night dinners.
Curried butternut squash soup
I am craving a big batch of some hearty, comforting sweet potato chili and also a big batch of this roasted root vegetable jambalya I found from the Vegetarian Times magazine a while back…sooooo delicious!
These take burritos to a whole new level. I think the layers of flavours will be so good!
For fall I am craving butternut squash and apple cider soup!
Like others craving the taste of pumpkin and soup. Would love a good recipe for a Curried Pumpkin Soup. Mmmm….
I’ll work on that curried pumpkin soup! Sounds delicious.
Yum! For fall, I’m craving all of my favorite hearty soups and tons of roasted root veggies. Fall harvest is by far my favorite season for vegetables!
I’m looking forward to apple butter with rosemary, pumpkin bread with golden raisins and nuts, acorn squash soup and a big ol’ pot of chili with cornbread.
I am craving pasta with roasted butternut squash, caramelized onions and sage!!! In the mean time, I can’t wait to make the burritos. Although, I may have to add a little sautéed spinach. Thanks for the great recipe!
I absolutely LOVE how sweet eats! excited to make these and have a yummy breakfast for the week! I’m looking forward to a ton of soups and also cinnamon sugar donuts and cider! mmmmmm!
At my house we are craving highly-flavored food. Spices, but not necessarily hot-hot spiciness.
Apple crisp!!!
Candied Sweet potatoes with pumpkin butter and pecans. Yummy
Apple cake and pumpkin spice latte!
Homemade pumpkin muffins, asian inspired soups, hot chocolate sweetened with dates!
Fall? Pumpkin, butternut squash, and soup!
Butternut squash soup! Love your blog btw!
Thanks, Jessica!
I’m craving some comforting chili for fall!
I’m craving anything pumkin or cinnamon or both!
Autumn is my favorite time of the year!!! Craving some fall recipes to get in the mood!!! Craving some pies, soups, coffee cakes, casserole dishes, and anything indulgent!
Love your recipes, Kate!!! You’re such an inspiration.
Thank you, Kary! :)
Well, now I am craving burritos!!! But soon…very soon… I must indulge in a apple cider doughnut from Vermont. (Yes, I travel for doughnuts.)
I can’t wait for pumpkin bread!! Thanks so much for the giveaway!
These look so delicious–can’t wait to try them out as an easy weekday breakfast! I’m so excited that I saw this before the deadline ran out–this fall, I can’t wait to make my favorite parsnip and cheese soup!
Oh my gosh. So excited to try a new breakfast idea. Especially a quick and easy one if I make it ahead of time. I was just saying it yesterday….I want to get some new breakfast ideas…. And here we are! Thank you!
Pumpkin Baked Something… but I must wait for this dreadful Texas heat to dissipate!
Craving anything roasted. Haven’t turned on the oven in weeks!
This recipe is everything I love about food blogging and bloggers- so creative and completely different to traditional recipes. Thanks for posting!
For fall, I am looking forward to having our own kitchen again. For various reasons, we have been in share accommodation for a while now, which means shared and very limited fridge and cupboard space. But soon we will have a kitchen of our own and I’ll be cooking everything and anything I want- can’t wait.
My word, those look delicious! I may just have to try them out… As for what I’m craving — apple crisp! I sure do love fall foods.
Anything pumpkin!
I’m craving squash blossom soup!
Soups and hikes in the woods!!
Apples…crisp Macintosh to make homemade apple sauce with.
Galas to eat out of hand. Granny Smith apples chopped and added to savory stovetop cooked “baked” beans…yes,really!
I’m craving homemade chili. So good on a cool fall day!