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Breakfast Burrito with Sweet Potato

Breakfast Burrito with Sweet Potato

We constantly talk about the benefits of eating a colourful meal. This time we wanted to bring you a breakfast recipe for the whole family to enjoy and this Vegan Breakfast Burrito ticks all the boxes. 

Our vegan breakfast burrito is an all-in-one meal. You have everything you need wrapped in a tortilla so you can take it with you wherever, whenever. The tortilla keeps everything in place so they are mess-free. And you can hand them out with a napkin wrapped around, you don't need plates nor cutlery! 

If we are heading out to an early hike, a walk at the park or a day at the beach, we love taking vegan breakfast burritos with us. I usually have some things set up the night before so I can just assemble the burritos right before we leave. They are incredibly easy to make.

Breakfast Burrito with Sweet Potato ingredients

Just make sure not to skip the part where you heat up your burrito in a pan. You really want to get that tortilla golden brown and crispy. This might seem like an unnecessary step, but believe me, it isn't. It adds a bit of flavour to it, otherwise, it can seem somewhat bland and boring. Also, this extra step will help you keep all the ingredient inside the burrito and not all over the floor.  

So now that we have figured how to keep the ingredients in place, let's talk about the ingredients that we are using to stuff this delicious vegan breakfast burrito. As I mentioned earlier, I wanted to have as much colour as possible so I went all out and added a few different ingredients. 

Breakfast Burrito with Sweet Potato ingredients chopped

First of all, you'll find black beans, red bell peppers, onion, tomato, avocado, coriander, kale and sweet potato. We are using the typical seasonings of Mexican cuisine to give it a ton of flavour. For that, we have black pepper, smoked paprika, cumin, and lime juice of course!

As you can see, there's a lot of colour, a lot of flavour and a whole lot of nutrients in this vegan breakfast burrito. I really like how all the combination of ingredients come together to create a very particular and delicious filling. Also there's a big variety of textures, making it a really fun meal to eat. 

Breakfast Burrito with Sweet Potato preparation

The recipe makes for 8 vegan breakfast burritos and I calculated 2 per serving. They are quite filling but honestly, I like making a big batch so we have leftovers. There's always someone that comes back for more. 

I created this recipe thinking about breakfast but honestly, we don't really take that as a given. We have vegan breakfast burritos for lunch and dinner as well. They are an easy-to-pack lunch and we love having burritos whenever we have Mexican night at home. 

This vegan breakfast burrito is everyone's favourite. But if you want more colourful Mexican inspired food check out this Avocado and Soy Protein Tacos and this super fresh and delicious Avocado and Cucumber Salsa

Breakfast Burrito with Sweet Potato on a wooden board

Prep time
20 minutes
Total time
Category: Breakfast
Serves: 4
Allergens: Avocado, Cilantro, Gluten, Tomatoes


For the beans

  • ¼ tsp black pepper (ground)
  • 1 cup cooked black beans (rinsed)
  • ½ tsp dried smoked paprika
  • ½ tsp ground cumin
  • 2 tsps olive oil
  • 1 medium onion (chopped)
  • 1 medium red bell pepper (chopped)
  • ½ tsp sea salt
  • 4 tsps tomato paste

For the avocado tomato mix

  • 1 avocado (dice into small pieces)
  • ¼ cup fresh coriander (thinly sliced)
  • 2 tsps lime (juiced)
  • 1 medium tomato (dice into small pieces)

For the kale

  • 2 oz kale (stems removed and chopped)

For the sweet potato

  • 12 oz sweet potato (skin removed and chopped)

For the tortilla

  • 8 tortillas whole wheat tortilla


  1. Heat up the oil in a pot and fry the onion until golden brown for about 5 minutes.
  2. Add the rest of the ingredients for the beans and simmer for about 5 more minutes until hot, stir occasionally.
  3. Boil the sweet potato until soften for about 3-5 minutes depending on size, make sure you don't overcook it.
  4. Use a bowl and add the ingredients for the avocado tomato mix and set aside.
  5. To assemble the burrito add sweet potato, kale, beans and avocado tomato mix to one tortilla wrap.
  6. Fold in the sides of the tortilla over the filling and roll while you tuck the edges.
  7. Heat up a pan and roast each burrito until golden brown from each side for about 2-5 minutes.
  8. Serve 2 burritos for each serving, you can cut them in half if you like, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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