Leftover Sweet Potato and Black Bean Burritos
5min
5min
6
2494
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Chef's Note
If you have an extra 2 minutes, sear the assembled burritos seam-side down in a dry non-stick skillet over medium heat to get a crispy, golden exterior that locks the burrito shut!
Tags
Ingredients
12 large leftover scrambled eggs
2 lbs leftover roasted sweet potatoes
1 can (15 oz) canned black beans, drained and rinsed
6 large high-protein whole wheat tortillas
1/2 cup mild salsa
1/2 tsp garlic powder
Instructions
- 1
In a small microwave-safe bowl, combine 1 can of drained and rinsed black beans with 1/2 tsp garlic powder and 1/2 cup mild salsa.
- 2
Microwave the black bean mixture on high for 1 to 2 minutes until hot and steaming.
- 3
Place 2 lbs of leftover roasted sweet potatoes and 12 leftover scrambled eggs (from Day 1) in separate microwave-safe containers. Cover and reheat both in the microwave for 1.5 to 2 minutes until heated through.
- 4
Dampen a clean paper towel, wrap the 6 high-protein whole wheat tortillas in it, and microwave for 30 seconds to make them warm and pliable.
- 5
Lay the warm tortillas flat on a clean work surface. Evenly divide the reheated sweet potatoes, scrambled eggs, and the seasoned black bean mixture down the center of each tortilla.
- 6
Fold the left and right sides of each tortilla inward over the filling, then roll tightly from the bottom up to seal. Serve immediately.
Nutrition Information (per serving)
2494
181g
281g
72g
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