Breakfast burritos are the ultimate on the go breakfast. Easy to meal prep, they fill you up and hold tons of delicious flavor! I usually start my morning with a protein smoothie, because it’s an easy grab and go that I can pack with nutrition. However, recently I have been making this super filling breakfast burrito and I knew I had to share it with you guys!
It’s a whole wheat tortilla filled with savory sweet potatoes, chicken sausage, black beans, red pepper and onion. It has a southwestern flavor of oregano, smoked paprika and cumin. Sometimes I top it off with a little shredded cheddar cheese and hot sauce if I’m feeling extra adventurous that day!
The fiber in the sweet potato and the protein in the black beans stick to your ribs and hold the before lunch hunger pangs at bay.
I like to meal prep these burritos for the weekend when I know I have a crazy work schedule. If you do make these burritos in advance, make sure you keep the filling and tortillas separate or wrap it all up the night before so you don’t end up with a soggy tortilla.
Southwest Breakfast Burritos
Makes 4 large burritos
- 2 tablespoons olive oil
- 2 small sweet potatoes, diced small
- 1 red bell pepper, diced
- 1/2 sweet onion, diced
- 1 can (14.5oz) black beans, rinsed and drained
- 1 pound breakfast chicken sausage
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried cumin
- 1 package whole wheat tortillas
- Salt and pepper to taste
In a large skillet heat one tablespoon olive oil to a medium heat. Add in potatoes, pepper, onion, beans and spices. Stir and cook until potatoes are tender. Pour mixture into a bowl and set aside. Add chicken sausage and remaining olive oil into the skillet. Stir and cook until no longer pink. Add cooked sausage to the potato mixture and stir to combine. Divide evenly between tortillas and roll. Can add shredded cheddar cheese and hot sauce if desired.