3 teaspoons extra-virgin olive oil

1 brown onion, diced

½ teaspoon ground cumin

½ teaspoon chili powder

1 capsicum pepper, seeded and diced

1 sweet potato, peeled and diced

1 can (15 oz/470 g) black beans, no salt added, rinsed and drained

Salt and freshly ground pepper

9 large eggs

6 large whole-meal tortillas

Shreddedcheese, salsa, or hot sauce for toppings (optional)


In a large nonstick fry pan over medium-high heat, warm 2 teaspoons of the olive oil. Add the onion and sauté until it begins to soften, about 3 minutes. Add the cumin and chili powder and stir until fragrant, 30 seconds. Add the bell pepper and sweet potato and cook until tender, 8 minutes. Mix in the black beans and warm through, 2 minutes. Season with salt and pepper. Set aside.

Crack the eggs into a bowl and beat lightly with a whisk. Wipe out the pan and return to medium heat. Warm the remaining 1 teaspoon olive oil. Add the beaten eggs, season with salt and pepper, and scramble until cooked through, 3 minutes.

If you’re serving right away, warm the tortillas in a low oven or the microwave. Place the tortillas on a work surface, and fill with the sweet potato mixture and the scrambled eggs. Top with grated cheese, salsa, or hot sauce, if you like. Gently roll up the burrito, tucking in the ends tightly.

Serve the breakfast burritos warm. Or cool completely, tightly wrap in plastic or aluminum foil, and freeze for up to 3 months. To reheat frozen burritos, wrap a burrito in a paper towel and microwave at medium power for 2 to 3 minutes. Or defrost an aluminum-wrapped burrito in the refrigerator overnight, preheat the oven to 400°F (200°C), and bake for 25 minutes.

Makes 12 WLS friendly servings