VEGAN BREAKFAST BURRITO MEAL PREP | Sweet Potato + Black Bean | Jordan Cornwell

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and provide a different flavor.

avocado

🥗Healthier: mashed banana

💰Cheaper: cooked pumpkin

Mashed banana adds creaminess with fewer calories.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: brewer's yeast

Ground flaxseed offers omega-3s with a different taste.

tortillas

🥗Healthier: collard greens

💰Cheaper: lettuce leaves

Collard greens are low-carb and nutrient-dense.

Preheat oven to 400 degrees Fahrenheit.

Rinse and peel 4 sweet potatoes, then chop them into pieces and place in a large bowl.

Add 1/4 cup olive oil to the bowl with sweet potatoes.

Add 4 teaspoons chili powder, 2 teaspoons garlic powder, 2 teaspoons paprika, 1 teaspoon cumin, 1/2 teaspoon cayenne pepper, salt, and pepper to the bowl.

Mix all ingredients in the bowl with a wooden spoon until well combined.

Spread the sweet potato mixture evenly on a baking sheet lined with silicone reusable baking sheets.

Bake in the oven for 25 to 30 minutes until cooked through.

While the sweet potatoes are baking, prepare the burrito filling in the same bowl used for the sweet potatoes.

Add 4 cups of cooked black beans to the bowl.

Sprinkle in dried green onions or onion (about a big sprinkle).

Add 3 to 4 cups of salsa to the bowl.

Add a handful of frozen spinach to the mixture and mix well until combined.

Once the sweet potatoes are cooked, add them to the bowl with the black bean mixture and stir to combine.

Heat tortillas if desired, but it's not necessary for freezing.

Fill each tortilla with the burrito filling, rolling them tightly to form burritos.

Wrap burritos in foil, parchment paper, or place in a glass baking pan for freezing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary