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Sweet Potato Breakfast Burritos

Sweet Potato Breakfast Burritos

Calories 413 (27% from fat)
Fat 12 gram
Saturated Fat 4.8 gram
Trans Fat 0 gram
Chol. 72 mg.
Sodium 1128 mg.
Carb. 50 gram
Fiber 31 gram
Sugar 4 gram
Sugar Alcohol 0 gram
Protein 26 gram


1 large sweet potato (about 6 oz. raw), peeled and halved

1 medium head of broccoli, cut into small florets (About 3 cups of florets.)

olive oil spray

3/4 tsp. Salt

black pepper to taste

1 cup onion, diced

2 jalapenos, stemmed, seeded and chopped

2 large whole eggs

12 large egg whites

6 whole wheat tortillas
(We used Mission Carb Balance Whole Wheat Tortillas.)

1 cup low sodium black beans, rinsed, drained and lightly mashed with a fork
(We used Bush's Best Reduced Sodium Black Beans.)

Short of time in the morning? Make these burritos in advance, then simply re-heat them in the morning as you're getting ready. A hot nutritious breakfast in under 3 minutes!

1. Preheat oven to 425 degrees Fahrenheit. Peel the sweet potato and cut it lengthwise into 6 wedges. Spread the sweet potato wedges and broccoli florets across a rimmed baking sheet (in a single layer) and lightly spray with olive oil.

2. Bake until browned and tender, about 15 minutes, but flip everything once about halfway through. When finished, sprinkle with 1/4 teaspoon of salt and pepper to taste. Set aside to cool.

3. While things are baking, heat a nonstick pan over medium heat. Dice onions, chop jalapenos and lightly coat pan with olive oil spray. Add the onions and jalapenos to the pan and cook until softened, about 3 minutes. Whisk together the whole eggs, egg whites and remaining salt. Pour that in the pan and stir frequently, until eggs are cooked, about 3 minutes. Remove from heat and set aside.

4. Take six pieces of aluminum foil and lay six pieces of waxed paper on top of them. Each piece of aluminum foil and wax paper should be larger than the tortillas. Then lay a tortilla on top of each one.

5. Build the tortillas. Divide the beans evenly between the tortillas, spreading them down the center of each one, leaving 1 1/2 inches on either end. Divide the egg mixture evenly and spread that on top next, then put a sweet potato wedge on each one, divide the broccoli and finally divide the cheddar cheese and spread it evenly across the top of each.

6. Fold the ends over, then roll to form a burrito. Wrap each one tightly in the waxed paper and then the aluminum foil. Put each burrito in it's own freezer safe bag and freeze them.

7. To Eat: Take them out of the bag, unwrap them and microwave on high for about 2 1/2 minutes. If you don't have a microwave, defrost them in the refrigerator overnight, then heat in a nonstick pan over medium-low heat until each side is browned and heated through, about 5 minutes total.  

Yield: 6 Servings

Sweet Potato Breakfast Burritos 

This is a Freezer Friendly Recipe!

Reheat each burrito in microwave for 2 1/2 minutes on high, after disposing of wrappings.

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