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When it comes to breakfast options, few dishes are as versatile and satisfying as breakfast burritos. They offer a world of flavor and nutrition, making them a popular choice for those looking to kick-start their day on a positive note. Among the myriad of breakfast burrito variations, one stands out for its delightful combination of flavors and health benefits: Sweet Potato Chili Breakfast Burritos. This recipe marries the natural sweetness of sweet potatoes with the hearty texture of black beans, the crunch of corn, and the richness of eggs, all wrapped in a warm tortilla.

Sweet Potato Chili Breakfast Burritos

Start your day with the vibrant and health-packed Sweet Potato Chili Breakfast Burritos! This delightful recipe combines the natural sweetness of sweet potatoes with nutritious black beans, crunchy corn, and rich eggs, all wrapped in a warm tortilla. Perfect for busy mornings or leisurely brunches, these burritos are not only delicious but also easy to make, offering a satisfying balance of flavors that energize you for the day ahead. Discover how to create this colorful, nutrient-dense breakfast option and enjoy a hearty meal that caters to various dietary preferences!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1/2 cup onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (adjust to taste)

Salt and pepper, to taste

4 large eggs

1/4 cup fresh cilantro, chopped

4 large flour tortillas

1 avocado, sliced (for serving)

Salsa (for serving)

Olive oil, for sautéing

Instructions
 

Prepare the Sweet Potatoes: In a medium pot, bring salted water to a boil. Add the diced sweet potatoes and cook for 10-15 minutes, or until tender. Drain and set aside.

    Sauté Vegetables: In a large skillet over medium heat, add a drizzle of olive oil. Add the chopped onion and sauté for 2-3 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

      Combine Ingredients: Add the cooked sweet potatoes, black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for an additional 5 minutes, allowing the flavors to meld.

        Scramble the Eggs: In a separate bowl, beat the eggs and season with salt and pepper. Pour the eggs into the skillet with the sweet potato mixture and gently fold them in as they cook. Cook until the eggs are fully set, about 2-3 minutes.

          Warm the Tortillas: While the egg mixture is cooking, warm the tortillas in a dry skillet or microwave until pliable.

            Assemble the Burritos: Lay one tortilla flat on a plate. Spoon a generous amount of the sweet potato chili mixture onto the center. Sprinkle with fresh cilantro, add a few slices of avocado, and if desired, a spoonful of salsa.

              Fold and Tighten the Burrito: Carefully fold in the sides of the tortilla, then roll it up from the bottom, tucking in the filling as you go. Repeat with the remaining tortillas and filling.

                Serve: Serve the burritos warm with extra avocado slices and salsa on the side.

                  Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings