Meal Prep Breakfast Burrito
This tasty breakfast burrito has it all. Sweet potatoes, smokey black beans, soft scrambled eggs come together to make this mouthwatering breakfast burrito.
Ingredients
- 1 medium Sweet potato
- 1 can Black beans drained
- 4 eggs Scrambled
- 1/4 cup Cheese shredded
- 1 Avocado
- 1/4 cup Red bell pepper diced
- 1/4 cup Red onion diced
- 4 large Spinach burrito wraps
- 1 tsp Chipotle chili powder
- Salt to taste
- Pepper to taste
Instructions
Roasted Sweet potato
- Pre heat oven to 350
- Wrap medium sweet potato in foil and place in a baking dish
- Roast in oven for 30 - 40 minutes or until fork tender
For Breakfast wrap
- In a small sauce pan, heat to medium heat and add your drained black beans. Season with salt and pepper
- While the black beans are cooking, remove sweet potato from the oven and allow to cool. Once cool enough to handle, remove sweet potato skin and cube the potato
- Heat a non-stick skillet to medium heat and spray with extra virgin olive oil
- Once pan is heated, add onion and bell pepper and cook until softened. Once softened, add the cubed sweet potato. Season potatoes with salt, pepper and chipotle pepper seasoning. Cook until the potatoes turn crispy
- Once potatoes are crispy, remove from the heat and set aside
- Next crack your eggs in a bowl and whisk thoroughly. In the same non stick skillet scramble your eggs to desired doneness
- Once eggs are cooked, remove from pan and set aside. Turn off the heat from your black beans and now you're ready to assemble your burrito
- Place your spinach wrap on a large cutting board and add cheese, potato hash, black beans, scrambled eggs and sliced avocado
- Wrap your burrito tightly, cut in half and enjoy