Sweet Potato Black Bean Breakfast Burritos

During this busy season of life (newborn has arrived and older kids are home during a pandemic!), I have been on a quest for quick and easy breakfast options. I stumbled upon a version of these burritos and was so pleased with the flavor and overall taste when I reheated them in my microwave directly from the freezer. These are great for weekend meal prep and could even serve as dinner in a pinch. Hope you enjoy!

INGREDIENTS:

6 whole wheat tortillas
2 medium or 3 small sweet potatoes (about 300g)
15 oz. can black beans, rinsed and drained
1/2 tsp. cumin
1/4 tsp. chili powder
few dashes red pepper flakes (optional if you like heat)
8 egg whites (or 1 and 2/3 cups liquid egg whites)
1/2 c. shredded colby jack cheese
1/3 c. enchilada sauce
optional: 1 avocado, diced

INSTRUCTIONS:

Pierce sweet potatoes with a fork several times. Microwave on high for about 5 minutes or until cooked through. Remove the potatoes from the skins and mash with a fork. Set aside.
In a large bowl, add black beans, cumin, chili powder, and red pepper flakes if desired. Set aside.
Cook egg whites in a nonstick, greased pan over medium heat. Once cooked, remove from heat and set aside.
Warm tortillas slightly in the microwave for about 30 seconds. This will make them easier for assembly.
To assemble, spread mashed sweet potato on the tortilla. Top with egg whites, black beans, cheese, and avocado (if using). Then, drizzle about a tablespoon of enchilada sauce on top and season with salt and pepper. Tuck the ends in and roll the burrito.
If freezing, wrap first in plastic wrap and then in foil. Store in a large Ziploc bag. To reheat from frozen, microwave for about 3 minutes or until warm throughout.