Mornings used to be a rush, grabbing whatever I could find before running out the door. But one weekend, I decided to make a real breakfast, something filling yet healthy. That’s when I threw together eggs, roasted sweet potatoes, black beans, and fresh veggies into a warm tortilla. One bite, and I was hooked! Now, this healthy breakfast burrito is my go-to, nutritious, satisfying, and so easy to make, even on busy mornings.
Table of Contents
Why You’ll Love This Recipe
This breakfast burrito is more than just a quick meal. It’s a wholesome, flavorful, and filling option that works for meal prep, busy mornings, or a leisurely weekend brunch. Plus, it’s incredibly flexible. Use whatever fresh ingredients you have on hand!
Healthy Breakfast Burrito Ingredients
This recipe features a nutritious balance of fiber, protein, and healthy fats. Here’s what you’ll need:
The Essentials:
- Whole wheat tortillas – Choose large (10-12 inch) tortillas for easy wrapping.
- Scrambled eggs or tofu – For protein and a creamy texture.
- Spiced sweet potatoes – Roasted with smoked paprika for a rich, smoky taste.
- Avocado – Adds creaminess and healthy fats.
- Black beans – A great source of plant-based protein and fiber.
- Pico de gallo – Fresh, zesty, and flavorful.
Extra Add-Ins (Optional but Recommended!):
- Spinach or kale – A great way to sneak in extra greens.
- Red bell pepper – Adds a pop of color and natural sweetness.
- Shredded cabbage – For crunch and texture.
- Cilantro – Brings in a fresh, herby flavor.
👉 Check out the full ingredient list with measurements below.
How to Make a Healthy Breakfast Burrito
Once your ingredients are prepped, it’s time to assemble! Follow these simple steps for burrito perfection.
Step 1: Roast the Sweet Potatoes
Preheat your oven to 425°F. Toss diced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway.
Step 2: Scramble the Eggs (or Tofu)
For eggs: Whisk and cook over low heat for soft, creamy scrambled eggs.
For tofu: Crumble firm tofu and sauté with turmeric, garlic powder, and black salt for an eggy flavor.
Step 3: Prepare the Fillings
- Heat black beans with a pinch of cumin and salt.
- Slice avocado and chop fresh veggies.
- If using red bell peppers, roast or sauté them for added sweetness.
Step 4: Assemble the Burrito
- Layer the fillings in the center of a whole wheat tortilla. Start with greens, followed by sweet potatoes, eggs, black beans, pico de gallo, and avocado.
- Wrap it up tightly by folding in the sides first, then rolling from the bottom up.
- Optional step: Lightly toast in a pan for a crispy, golden brown texture.
How to Store and Reheat
Want a quick grab-and-go breakfast? These burritos are freezer-friendly!
To Freeze:
- Wrap each burrito in foil or parchment paper.
- Store in an airtight bag in the freezer for up to 3 months.
To Reheat:
- Microwave: Unwrap and heat for 1 ½ minutes, flipping halfway.
- Oven: Wrap in foil and bake at 350°F for 20 minutes.
- Stovetop: Reheat in a skillet with a little oil for a crispy tortilla.
Serving Suggestions
Pair your healthy breakfast burrito with one of these delicious dips:
Greek yogurt or sour cream for creaminess.
Hot sauce for a spicy kick.
Tomatillo salsa for a tangy flavor.
Cilantro-lime dressing for a zesty touch.
Recipe Variations & Customizations
Make this burrito your own with these creative swaps:
Vegan: Use scrambled tofu instead of eggs.
Cheesy: Add crumbled feta or shredded cheddar.
Extra Creamy: Swap avocado with guacamole.
Spicy: Add pickled jalapeños or hot sauce.
Different Veggies: Swap sweet potatoes for roasted butternut squash or zucchini.
More Healthy Breakfast Ideas
If you loved this recipe, try these other nutritious breakfast options:
Avocado Toast with Eggs
Fluffy Whole Wheat Pancakes
Vegan Breakfast Wraps
Easy Shakshuka Recipe
Overnight Oats with Berries
Healthy Breakfast Burrito Recipe
Ingredients:
- 1 large whole wheat tortilla
- 2 eggs (or ½ cup scrambled tofu)
- 1 cup diced sweet potatoes
- ½ avocado, sliced
- ½ cup black beans, drained and rinsed
- ¼ cup pico de gallo
- ½ cup spinach or kale
- ¼ cup shredded cabbage
- ½ red bell pepper, sliced
- ¼ cup fresh cilantro
- 1 tsp olive oil
- ½ tsp smoked paprika
- Salt and pepper, to taste
Instructions:
Preheat oven to 425°F and roast sweet potatoes for 25-30 minutes.
Scramble eggs (or tofu) over low heat.
Heat black beans with cumin and salt.
Assemble burrito with all the ingredients.
Wrap tightly and toast in a pan (optional).
Serve with your favorite dip and enjoy!
FAQs About Healthy Breakfast Burritos
1. Are breakfast burritos healthy?
Yes! By using whole wheat tortillas, lean protein, and fresh veggies, you get a balanced meal rich in fiber, protein, and healthy fats.
2. Can I make these burritos vegan?
Absolutely! Swap eggs for tofu scramble and skip cheese or use dairy-free alternatives.
3. How long do these burritos last in the freezer?
Up to 3 months if stored in an airtight container.
4. What’s the best way to reheat them?
Microwave for a quick option or pan-fry for a crispy tortilla.
5. Can I use a different type of tortilla?
Yes! Whole wheat, spinach, or gluten-free tortillas all work great.
This Healthy Breakfast Burrito is the ultimate meal prep-friendly, satisfying, and delicious way to fuel your morning. Whether you’re making it fresh or freezing for later, it’s a must-try recipe for anyone who loves a nutritious and flavorful start to the day!
Looking for another healthy breakfast alternative? Check out these Dairy-Free Protein Shakes! They’re packed with plant-based protein, perfect for a quick, nutritious start to your day.
Print
Healthy Breakfast Burrito Recipe
- Total Time: 45 minutes
- Yield: 2 burritos 1x
- Diet: Vegetarian
Description
Start your day right with this Healthy Breakfast Burrito—a delicious, protein-packed, and veggie-filled meal that keeps you full and energized. Made with whole wheat tortillas, scrambled eggs, roasted sweet potatoes, black beans, avocado, and fresh greens, this burrito is the perfect balance of flavors and nutrition. Whether you’re meal prepping for busy mornings or enjoying a weekend brunch, this easy-to-make breakfast is a must-try!
Ingredients
For the Burrito:
2 large whole wheat tortillas
4 eggs, scrambled (or ½ cup firm tofu for a vegan option)
1 medium sweet potato, peeled and diced
½ tablespoon olive oil
½ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon black pepper
½ cup black beans, drained and rinsed
½ avocado, sliced
¼ cup pico de gallo (or chopped fresh tomatoes)
½ cup fresh spinach or kale
¼ cup shredded red cabbage (optional, for crunch)
1 tablespoon fresh cilantro, chopped
½ lime, for squeezing
For Serving (Optional):
Greek yogurt or sour cream
Hot sauce or salsa
Cilantro-lime dressing
Instructions
Step 1: Roast the Sweet Potatoes
Preheat your oven to 425°F (220°C).
In a bowl, toss the diced sweet potatoes with olive oil, smoked paprika, salt, and black pepper.
Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through until tender and golden brown.
Step 2: Prepare the Scrambled Eggs (or Tofu)
In a non-stick skillet over medium heat, cook the scrambled eggs until soft and fluffy. Set aside.
For a vegan option, crumble firm tofu and sauté with a pinch of turmeric, garlic powder, and salt for an egg-like flavor.
Step 3: Assemble the Burrito
Lay the whole wheat tortilla on a flat surface.
Start layering the ingredients: spinach or kale, black beans, roasted sweet potatoes, scrambled eggs (or tofu), pico de gallo, avocado slices, and shredded cabbage.
Sprinkle with fresh cilantro and squeeze a little lime juice for added zest.
Step 4: Wrap and Toast the Burrito
Fold in the sides of the tortilla, then roll it up tightly from the bottom.
For a crispy finish, lightly toast the burrito in a skillet over medium heat for 1-2 minutes per side.
Step 5: Serve and Enjoy!
Slice in half and serve with your favorite dips, such as Greek yogurt, hot sauce, or cilantro-lime dressing.
Notes
Make it Dairy-Free: Use dairy-free yogurt or salsa instead of sour cream.
For Extra Protein: Add turkey bacon, shredded chicken, or an extra egg.
Storage Tip: Wrap the burritos in foil and store them in the fridge for up to 3 days or freeze for up to 3 months.
Reheating: Microwave for 1-2 minutes or toast in a skillet for a crispy exterior.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop, Oven
- Cuisine: American, Mexican-inspired
Nutrition
- Serving Size: 1 burrito
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 190mg