If I’m being completely honest these aren’t just breakfast burritos.. these are I-would-gladly-eat-these-for-every-meal burritos, but I initially sought out to make a savory new breakfast dish and these were the result. Red quinoa, black beans, and roasted sweet potato seasoned with a blend of spices make for a satisfyingly filling breakfast without leaving you feeling bloated afterward. Top it all off with my zesty Avocado Cilantro Lime Yogurt Sauce and you’ve got one deliciously balanced breakfast!
(makes 4-6 burritos)
1 cup of water or vegetable broth
1/2 cup red quinoa
1 large sweet potato, peeled and cut into small chunks (about 2 cups)
1 1/2 Tbs olive oil
1/2 tsp chili powder
1/4 tsp ground cumin
1/4 tsp cayenne pepper
Salt and pepper to taste
1 (15oz) can of black beans, rinsed and drained
2 Tbs chopped cilantro
Juice from 1/2 a lime
1/2 tsp garlic powder
4-6 tortilla shells
Avocado Cilantro Lime Yogurt Sauce – Find the recipe here!
Hot sauce (optional)
Combine water and quinoa in a medium saucepan over high heat. Bring to a boil, cover, and reduce heat to low. Cook for 15-20 minutes, stirring occasionally, until all water has been absorbed by the quinoa.
Meanwhile, cover a large baking sheet with foil and preheat oven to 425 degrees F (218 degrees C).
Add sweet potato chunks to a large bowl and drizzle olive oil over them. Toss until evenly coated with oil. Add chili powder, cumin, cayenne, salt, and pepper and continue to toss until evenly seasoned.
Using the same bowl that the sweet potato chunks were in (I’m not fond of making more dishes than I have to!) add drained black beans, cilantro, lime juice, and garlic powder. Add quinoa to the same bowl when its finished cooking and stir to mix.
When ready to assemble, add a few spoonfuls of the black bean and quinoa mix to a tortilla shell, top with as many sweet potato chunks as you’d like, and add yogurt sauce or hot sauce. Wrap it up and devour right away!