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Breakfast burritos have surged in popularity over the years, celebrated for their versatility and convenience as a meal option. Whether enjoyed at home, on-the-go, or at your favorite brunch spot, these delightful wraps offer a satisfying start to the day. With a variety of fillings and flavors, they can cater to different tastes and dietary preferences. Among the many options, Sweet Potato Chili Breakfast Burritos stand out, not only for their deliciousness but also for their wholesome ingredients and unique flavor profiles.

Sweet Potato Chili Breakfast Burritos

Start your day with a burst of flavor and nutrition with Sweet Potato Chili Breakfast Burritos! These hearty wraps combine the natural sweetness of roasted sweet potatoes with the richness of chili spices, black beans, corn, and scrambled eggs for a satisfying meal. Perfect for any dietary preference, they are easily customizable with your favorite toppings. Quick to prepare and ideal for breakfast, brunch, or dinner, they promise to energize your mornings deliciously.
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon chili powder (adjust for spice preference)

Salt and pepper to taste

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

1 cup corn kernels (fresh, frozen, or canned)

4 large eggs

1/4 cup milk (dairy or non-dairy)

1 cup shredded sharp cheddar cheese

4 large flour tortillas

Fresh cilantro, avocado, and salsa for serving

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Roast the Sweet Potatoes: In a large mixing bowl, toss the diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes, or until tender and slightly caramelized.

      Prepare the Filling: In a large skillet over medium heat, add the black beans and corn. Stir until heated through, about 3-5 minutes. Remove from heat and mix in the roasted sweet potatoes. Set aside.

        Scramble the Eggs: In a bowl, whisk the eggs and milk together until well combined. In the same skillet, add a splash of olive oil if needed and pour in the egg mixture. Cook, stirring frequently, until the eggs are fluffy and cooked to your liking. Remove from heat and gently fold in 1/2 cup of the shredded cheese.

          Assemble the Burritos: Lay the flour tortillas on a clean surface. Divide the sweet potato and bean mixture among the tortillas, followed by the scrambled eggs. Sprinkle the remaining cheese on top. Roll up the tortillas, folding in the sides first, and then rolling from the bottom up to enclose the filling.

            Warm the Burritos: Place the burritos seam-side down on a skillet over medium heat. Cook for 2-3 minutes on each side until golden brown and heated through. This will also help melt the cheese inside.

              Serve: Slice the burritos in half and serve warm with fresh cilantro, avocado slices, and your favorite salsa on the side. Enjoy your flavorful and hearty breakfast!

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings