Name: Chorizo and Sweet Potato Breakfast Burrito
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican cuisine
Ingredients: 1 lb chorizo sausage (casings removed, crumbled); 1 lb sweet potato (peeled and diced into 1/2-inch cubes); 0.5 cup onion (chopped); 6 pcs eggs (beaten); 1 cup black beans (rinsed and drained); 1 cup cheddar cheese (shredded); 4 pcs flour tortillas (large (burrito size)); salsa (for serving); 1 tbsp oil (for cooking)

A golden-brown breakfast burrito, bursting with colorful chorizo and sweet potato, sits piled high with fresh cilantro and a dollop of cool sour cream.

Start your day with these hearty and flavorful chorizo and sweet potato breakfast burritos, packed with a delightful combination of savory, sweet, and spicy notes. Crumbled, spiced chorizo sausage is sautéed with tender, roasted cubes of sweet potato, creating a fantastic sweet and savory contrast. Scrambled eggs add fluffy richness, while melted cheese brings it all together, all wrapped snugly in a warm flour tortilla. A drizzle of salsa or a dollop of sour cream adds an extra layer of deliciousness. These burritos are perfect for a weekend brunch, a make-ahead breakfast for busy mornings, or even a satisfying dinner. The nutritional powerhouse combination of protein from the eggs and chorizo, plus complex carbohydrates from the sweet potato, makes them a sustaining and energizing choice. They are endlessly customizable with your favorite fillings.

Preparation time: 20 min
Cooking time: 25 min
Total time: 45 min
Servings: 4

Instructions

Cook

1Preheat oven to 400°F (200°C). Toss diced sweet potato with 1/2 tbsp oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
2While sweet potatoes roast, cook chorizo in a large skillet over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain off excess grease.
3Add chopped onion to the skillet with the chorizo and cook until softened, about 5 minutes.
4Push chorizo and onion to one side of the skillet. Pour beaten eggs into the other side and scramble until cooked. Mix eggs with chorizo and onion.
5Gently fold in the roasted sweet potato and black beans into the chorizo-egg mixture.
6Warm the flour tortillas according to package directions (e.g., microwave wrapped in a damp paper towel, or briefly on a dry skillet).
7To assemble burritos, spoon an equal amount of the filling onto the center of each warm tortilla. Top with shredded cheddar cheese.
8Fold in the sides of the tortilla, then tightly roll up from the bottom to enclose the filling.

Instructions

Cook

1Preheat oven to 400°F (200°C). Toss diced sweet potato with 1/2 tbsp oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
2While sweet potatoes roast, cook chorizo in a large skillet over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain off excess grease.
3Add chopped onion to the skillet with the chorizo and cook until softened, about 5 minutes.
4Push chorizo and onion to one side of the skillet. Pour beaten eggs into the other side and scramble until cooked. Mix eggs with chorizo and onion.
5Gently fold in the roasted sweet potato and black beans into the chorizo-egg mixture.
6Warm the flour tortillas according to package directions (e.g., microwave wrapped in a damp paper towel, or briefly on a dry skillet).
7To assemble burritos, spoon an equal amount of the filling onto the center of each warm tortilla. Top with shredded cheddar cheese.
8Fold in the sides of the tortilla, then tightly roll up from the bottom to enclose the filling.

Nutrition Information

Calories: 750 kcal
Protein: 36 g
Fat: 38 g
Carbs: 65 g

Nutrient	Per serving
Calories	750 kcal
Protein	36 g
Fat	38 g
Carbs	65 g

Tips

Roast the sweet potato cubes ahead of time for an even quicker assembly on busy mornings.
Add your favorite toppings like avocado, sour cream, or a dash of hot sauce for extra flavor.