Sweet Potato Black Bean Breakfast Burritos

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 2 (about 1 lb) medium sweet potatoes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp divided kosher salt
• 1 (15-oz) can black beans, drained and rinsed
• 6 large eggs
• 1 cup shredded pepper jack cheese
• 1/4 cup chopped fresh cilantro
• 4 large flour tortillas (10-inch)
• 1/2 cup salsa or hot sauce
• 1 sliced ripe avocado

Instructions

1. 1Preheat the oven to 425°F. Peel the sweet potatoes and cut them into 1/2-inch cubes.
2. 2Toss the cubes on a rimmed baking sheet with olive oil, cumin, smoked paprika, and salt until evenly coated.
3. 3Roast for 20–22 minutes, stirring once halfway, until the edges are caramelized and a fork slides in easily; set aside.
4. 4While the potatoes roast, warm the remaining oil in a large nonstick skillet over medium heat. Add the black beans and salt and cook, stirring, for 3 minutes until hot and slightly steamy.
5. 5Push the beans to one side of the skillet. Crack the eggs into the empty side, sprinkle with the remaining salt, and scramble gently with a spatula for 2–3 minutes until just set but still soft.
6. 6Fold the beans into the eggs, then remove the skillet from heat and stir in half the cheese and the cilantro.
7. 7Warm the tortillas one at a time in a dry skillet over medium heat for 20 seconds per side until pliable, or wrap the stack in a damp towel and microwave 30 seconds.
8. 8Lay each tortilla flat and divide the sweet potato cubes, egg-bean mixture, remaining cheese, avocado slices, and a spoonful of salsa down the center.
9. 9Fold the bottom edge up over the filling, tuck in the sides, and roll tightly away from you to form a secure burrito.
10. 10If eating immediately, return the burritos seam-side down to the skillet over medium heat for 1–2 minutes per side to crisp the exterior. Serve with extra salsa.