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’m craving butternut everything! My husband’s squash plants were VERY fruitful this year and we’re going to be eating butternut squash all fall and winter. (Which is fine by me!)
I’m excited for pumpkin, apples and all things chili and homemade soups!
This recipe looks fantastic! I can’t wait to try these next weekend! I’m craving pumpkin everything this fall! Beer, cookies, pie, you name it I want it!
Roasted vegetables, stews and apple desserts!!
Tasty! I’m always on the lookout for make-ahead breakfast.
Right now I’m craving pretty much anything made in the oven. How vague! Things like baked oatmeal, apple crisp, roasted beets, and baked macaroni and cheese.
first of the season squash-pear soup! (and now being pregnant and craving ice cream, pumpkin pie ice cream!)
I can’t wait for warm cider and hearty stews!
love the recipe and the pictures!
I am looking forward to the leaves changing colors, drinking warm apple cider, and any and all fruit crisps (but that is an unchanging life fact for me :) )
Just cooked these for the week ahead and couldn’t resist sampling…so delicious. Will be a perfect wake up I’ll be repeating this fall!
That’s great! Thanks, Tim!
I’m craving spaghetti squash with marinara!
Craving butternut squash soup.
I would love to eat these burritos, yum!
For fall I am definitely craving big apple pie, full of cinnamon :)
I love the idea of freezing burritos and then eating them later in the week for super fast and easy breakfast options :) What a wonderful idea! These breakfast burritos looks delicious! :) Pinned!
Those burritos are a must try. For fall, I am craving warm sandwiches with melty cheese and crusty bread. I am craving roasted veggies, rustic tarts, and soups. Mostly, I am craving time in the kitchen with my daughter.
I’m craving anything with pumpkin! Also – do you make healthy snacks?
Hi Ingrid, I have some (admittedly not a ton) snack recipes here: https://sooka.info/recipes/#snacks%3C/a%3E%3C/p%3E
I am craving apples — in savory and sweet dishes both! :)
Yum! I’m looking forward to THESE for Fall! Freezer burritos are a morning salvation whenever I’m in a hurry, and it’s been too long since I’ve made a stash! These look awesome with the goat cheese and the peppers! <3
I’m craving apple everything, especially a nice apple crisp. Mmm…
These look great! I’m going to try them!
Hi Kate! Thanks for another great recipe…I’m filling the freezer with ready-to-eat meals for my husband today so the timing on this is perfect! Can’t wait to surprise him with these.
Awesome! Hope your husband enjoys the burritos, Jen!
I’m craving all things pumpkin!
I am craving a big bowl of hot soup.
I am craving stew with fresh bread
I just found your site & these look delicious!
I’m craving roasted root vegetables and pumpkin and squash recipes.
I am craving warm cinnamon chunky applesauce. mmmmm :).
I bet you would like this apple sauce! https://sooka.info/2012/maple-cinnamon-applesauce/%3C/a%3E%3C/p%3E
I’m craving roasted veggies and soup for fall!
I’m craving anything that I have to cook in my big oven because now it won’t matter that it heats up my house: oven-baked beef stew or beef-a-roni (a.k.a. American Chop Suey); desserts requiring 9×13 baking dishes, such as pear upside-down cake or my big cast-iron skillet, such as whole wheat chocolate chip skillet cookie.
Mmm I’m craving homemade pumpkin pie this fall!
Those burritos look fantastic. Can’t wait to make a few this next weekend!
I’m craving these burritos, and quite possibly whatever else is in that recipe book!
What an awesome, delicious idea for a quick and easy breakfast. This recipe is perfect for students like me who usually run out of the door on the verge of being late!
This fall, I am craving dark, dark chocolate, and all pasta dishes subbing spaghetti squash! I am craving any and all healthful and delicious recipes to help me stay on track to a healthier me…
I’m craving lots of homemade soups! And of course pumpkin everything!
Those look great. For fall I’ve already made some soup and am craving apple and squash recipes.
These look delicious! I’d have to make the batch with egg and the other half tofu for my husband who doesn’t eat eggs. Sweet potato + black bean anything is pretty much a winner in my book! We did Weelicious’ “Po’taco’s” many a weeknight last fall/winter (baked sweet potato topped with seasoned black beans and other taco toppings — so good, so easy!) and those flavors are totally what I’ve been craving for fall!
Looks very delicious!! I will try it!!
When the weather is cold what is better than a hot soup! I’m craving roasted root vegetables, too!
Thank you for sharing these recipes! I will try some of the other recipes, too!!
This recipe looks awesome. I actually just ate a breakfast burrito myself so sort of a coincidence that I just read this. For fall I am craving pumpkin muffins and your recipe for black bean soup!
I’m craving hot spiced drinks and looking for healthy versions of some of my favorite pumpkin themed recipes. :o)
I’m big into breakfast tacos… but now I might need to start doing burritos and then freezing them. No need to enter me into the giveaway since I have a copy of the book already! And it’s wonderful. :-) Oh, but my favorite thing this time of year are Brussels sprouts. I know… weird… but that’s what I crave.
Nah, I crave Brussels sprouts all the time! They’re my favorite.
This is wonderful! I am going to make a big batch of these for those mornings I just don’t have time for a sit down, proper breakfast. Thanks for the idea!
I made a batch for busy school mornings and they didn’t make it past lunch on day one. Husband and child approved!!! Delicious.
Hooray! Thanks, Heather!
This look delicious. However, I am not a fan of goat cheese. Is there another cheese you could recommend that would still do these burritos justice?
Hey Tiffany, cream cheese would be fine, or you can use any melting cheese that you like. Shredded jack cheese would be good, just sprinkle it on top of the potatoes.
These are AMAZING!!! My fave frozen burrito ever. I’m currently 9 (gazillion) months pregnant and after loving these for dinner, I’m making a triple batch to freeze for post-baby deliciousness.
Thank you so much for such a great, healthy and convenient recipe!
Yay! Thank you, Kate! I bet your baby will love breakfast burritos someday. :)
These look so delicious! I buy my boyfriend Jimmy Deans sandwiches that overly expensive and processed. I think these may be our new breakfast item during the work week! Thank you :)
I made these this weekend! They turned out amazing. I froze them and then brought them into work this cold Monday morning and they were a perfect (and quick) breakfast! Thanks Kate.
Awesome, glad to hear it! Thanks, Mariah!
I absolutely love all the creative recipes here at this website, as well as the beautiful pics, and the enthusiasm that all of Kate’s recipes create, based on the comments, in those who are her loyal followers. Having said that, I sure wish people would wait until they have actually made the recipe to share a bit of their success or failure and THEN make their comment. Saying, “Oh! This look so delicious! I can’t wait to make this!” is not useful. Sorry to be the “Grumpy Cat” in the bunch but my guess is that many other people who read Kate’s recipe and then look at the comments are thinking the same thing as me. Even if you want to comment initially out of excitement without having made it, please consider returning to make a second comment to let others know your thoughts. That would be sooo helpful!!!
Hi Karena, I definitely hear you and I’ve heard others echo your opinion over the years. This recipe in particular got a ton of comments because I was giving away a copy a cookbook to my commenters. I’m always trying to think of a better giveaway system, but so far, no luck. I really do appreciate every comment left on my blog, whether it’s encouragement/enthusiasm or feedback from readers (the best!). They keep me inspired and motivated!
In Mexico we don’t actually tuck the burritos :) I think is something they started doing in the US. These look really yum, love all your recipes!
That’s what I’ve heard! I think I need to go on a burrito tour in Mexico. :)
I just found your blog yesterday while searching for freezable breakfast burritos. I made these today and they are amazing! I am so excited to try some of your other recipes! Thank you!
Awesome! Glad you found my blog and enjoyed your first recipe, Tish. Hope you love the others just as much!
I just found your blog today and can’t wait to try your recipes. I look for anything new and try many things. Great job on the Freezer Breakfast Burritos with Sweet Potato Hash and Black Beans I love them. I do a lot of Dutch oven cooking.
Thanks, Red! I use my Dutch oven a lot for soups, so you might want to check those out!