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.
The burrito looks delicious for any meal.
I am looking forward to apple season, all kinds of squashes and of course healthy pies….comfort food made healthy. Many Blessings may your day be filled with sunshine no matter what the weather is outside.
I am craving butternut squash soup and chili recipes!! so yummy!
This fall, I’m craving pumpkin anything, apples, and anything spiced with cinnamon/nutmeg!
For fall I’m craving apples and brussels sprouts!
Love this recipe! Thank you for sharing. I eat breakfast on the go and always looking for ways to prepare something healthy in advance that I can grab, warm up in a micro and eat. My favorite food this time of year is anything pumpkin! Love soups, stews, chillies for this time of year.
I’m craving soup and anything pumpkin!
I’m craving skillet fried brussels sprouts and spicy corn chowder and roasted beets and pickled beets and squash purée over pasta with sage and feta. Oh and a big pot of kale. For desert I’d like to read a new cookbook over some apple pie with a cheddar crust and apple pie and pecan pie. With mint tea of course! Quite a craving.
This looks like such a hearty fall meal! And I love that they’re freezer friendly.
I am looking forward to pumpkin pie and thanksgiving for the fall!
Soup! I already made a roasted carrot & ginger soup and plan on making a squash soup next week. Weeee!!! Fal!
I am craving delicata squash!
I am really looking forward to make these burritos. I don’t eat eggs, so I will make some without eggs. But I love yams and red bell pepper. I wonder can I switch yams for sweet potatoes? Just tonight I had zucchini and red bell pepper. I would love the cook book but you have so much wonderful comments already. isn’t pinterest fun! thanks Nanette
Hi Nanette! I think these would still be great without the eggs. Maybe add some extra black beans? If you live in the U.S., I suspect your yams are actually sweet potatoes! Here’s why: http://www.ncsweetpotatoes.com/sweet-potatoes-101/difference-between-yam-and-sweet-potato/
Craving warm homemade bread with too much butter :) the cold weather always makes me crave carbs! Cup of tea sounds good too!
I am craving big pots of soup and a batch of homemade pierogies!
Hot apple cider and fall weather of course!
Truly–at this moment, I am totally craving these breakfast burritos1 and it’s 9:30 on a Friday nite.
I’m craving hot drinks for this fall! It certainly hasn’t started cooling down much yet, but mmmmm they will be good.
I’m craving hot chocolates with lots and lots of whipped cream on top!
Beautiful burritos :) Craving for gluten free, egg free and dairy free pancakes.
Yum these look amazing! I am always looking for good freezable meals. Would love to hear a list of your other favorite freezable meals and tips for freezing them! I am extremely scared of the freezer. I have frozen many a meal and quickly discarded them as soon as I took them out to zap in the microwave. Help me!! :)
I am craving all things squash – delicata, acorn, butternut. And Honeycrisp apples!
Ok, I’ll work on a freezer tips post! Might take me a while because I haven’t quite conquered the freezer meal yet, but it’s on my list! :)
I loved your butternut squash chili. I am craving stews and soups for the fall. Yum
I love anything with pumpkin in it-granola, pancakes, soup, shakes, ice-cream, cookies.
I also like your blog. Your recipes are inspiring.
Thank you, Esme!
I always crave pumpkin this time of year. I also love spice like ginger flavors. These burritos look so good!
I am craving an apple dessert :) Perhaps a healthy cobbler or pie. We actually have a hint of coolness in a breeze today down here in FLA. This burrito looks yummy, easy & filling. Thanks!
I’m eating your GF oat waffles right NOW and they are soooo delicious! I added a little nutmeg since it goes so great with oats but now I want to be adding some pumpkin!
Hooray! So glad you enjoyed those waffles, Maggie! I’m going to work on a pumpkin version soon. :)
Pumpkin pancakes. Holding off a little longer….
I’m craving warm oatmeal with maple syrup and apples! So ready for fall.
First of all, this post may have solved my boyfriend’s breakfast dilemma, so thank you.
Second of all, I’m craving all of those wonderful slow-cooked things that we really can’t make in the summer. And anything made with butternut squash.
These look amazing! I’m craving anything apple and my mom’s Kale Potato & Bean soup. YUM.
These burritos just rose to the top of my To-Make list! For fall I’m craving sweet potato chili, apple crisp, and pumpkin spiced granola.
Apples! Nothing beats a fresh crisp apple (or a fresh apple crisp)
I’m all out of eggs, but I’ll have to restock soon to try these :) The onset of fall always makes me long for pumpkin pie, and really good pears.
These look amazing and I can’t wait to try them! Every fall I look forward to lentil chili and salads with apples and pears.
It looks delicious, and is still a burrito!!!
I love to make creamy polenta and top it with roasted squash, root veggies and sweet onions. Top with a fried egg and a dollop of Greek yogurt with diced Italian parsley!!! Bundle on the front porch with some vino!!
Pumpkin bread or muffins.
That looks so good. I’m inclined to agree with you that it counts as a burrito – the tortillas I use are rarely big enough to fold in so…
I can’t wait for it to be cool enough to make soups, stew, and chili. I’m also looking forward to pumpkin bread, which always tastes better in the fall.
I’m craving soups and stews!
Making these.
Hope they turned out great, Robin!
Wow, these look de-lish.
I am currently craving apple pie!
Anything apple, be it in its original form or cooked/baked into something
Chili! Looking forward to reinstating “chili Sunday” and trying every vegi chili recipe I can find.
One, I just put these on my to-make list for this week. Breakfast Burritos for the win!
Two, for fall? I’m excited for sweater weather. I’m about to move (to a whole new city, terrifyingly), and while cleaning out my closet this weekend, I realized how many awesome sweaters I have.
Good luck with your move, Elizabeth!
Those burritos look delicious!
I only moved to North America from England 6 weeks ago, so this is my first proper fall. I would say the food I am most excited to explore this fall is pumpkin as it is a ingredient reserved solely for making Halloween decorations in the UK and very rarely used for cooking. I can’t wait to start trying out some recipes (any suggestions of peoples favourites would be great!)
Welcome to the U.S., Vicki! Here are a bunch of pumpkin recipes: https://sooka.info/tag/pumpkin/%3C/a%3E. I love them all! The pumpkin bread would be a great place to start.
What a gorgeous book and recipe! I am seriously craving apple pie this fall. I haven’t gone apple picking yet, but SOON!
Thanks!
I am craving pumpkin pie and pumpkin spice lattes
Craving green chilies, love spicy. Santa Fe has it’s wine and chili festival this month. I buy gunny sacks full of roasted peppers to bring home and can. I love the aroma , it just speaks to me of fall. Of course, my car reeks for a week.
Where I’m from, possibly no one ever has heard of such a thing as breakfast burritos. (Germany). They look so great and they are freezable, for someone who is always always running late this is such a great option! I’ll definitely try those :)
Have a nice day!
Sam
I’m craving my mom’s warm pasta salad that is always full of root vegetables and parmesan.
This fall I’m craving chili!
big steamy bowls full of broth and noodles and root veggies
FRENCH ONION SOUP
chicken pot pie from my favorite Port Townsend, WA farmer’s market booth….CRUST HANDPIES, or their shepherd’s pie, or pumpkin curry hand pie, or caramel apple, or brandied fig hand pies
oh I am HUNGRY