MyNetDiary
Sweet Potato and Black Bean Breakfast Burritos
MyNetDiary

Sweet Potato and Black Bean Breakfast Burritos

  • 5 min Prep
  • 20 min Cooking
  • 4 serving Total
  • 959g Weight
350 cals/
serving

9 ingredients

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2 sweetpotato, 5" long Sweet potato raw
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1/4 cup Shallots raw
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1 tsp Olive or extra virgin olive oil
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1 cup Black beans canned low sodium
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1/4 tsp Table Salt Iodized
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1/2 tsp Cumin seed ground or whole
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1 cup Spinach all varieties raw
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1 avocado Avocados raw
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4 tortilla medium Tortillas whole wheat flour

10 steps

  • Wash the sweet potato thoroughly, pat dry, and pierce 3-4 times with a fork. Place potato on a microwave-safe plate and microwave 5 minutes, turning halfway through.
  • While the sweet potato is cooking, dice the shallot.
  • Remove sweet potato (it is ok if it is 75% cooked) from the microwave, cool enough to handle, then dice into chunks.
  • Heat a large skillet on the stove over medium heat. Add olive oil and shallot and cook for about 2 minutes. Add the sweet potato chunks and cook for another 5 minutes.
  • Rinse and drain black beans. Measure out one cup of beans and add to the skillet.
  • Add salt and cumin powder to skillet. Mix well.
  • Chop spinach and add to skillet.
  • Cook for another 3 minutes or until the sweet potatoes are tender and the spinach has wilted. Remove from heat and set aside.
  • Once the sweet potato mixture is cool enough to handle, divide evenly between 4 tortillas. This recipe specifies whole wheat tortillas though you can use the wrap of your choice.
  • Quarter avocado and mash with the back of a fork. Top each burrito evenly with fresh avocado mash.

Tips:
Garnish with pico de gallo and cilantro.

2 sweet potatoes make about 2 cups cubed.