Monday, November 11, 2019

Meal Prep Monday: Sweet Potato Black Bean Burritos

Happy Monday, friends! This is the perfect on the go, have on hand breakfast meal. I made these burritos to freeze and eat over the next couple of weeks. All of the dEATs are below and I got all of the ingredients at Trader Joe’s. #TJsforlife


  • 2lbs of sweet potatoes
  • 10 large tortillas
  • Holy guacamole or avocado
  • 5 whole eggs*
  • 5 egg whites (I used the carton from TJs)*
  • Black beans
  • Salsa
*You can easily swap the eggs for a tofu scramble and make this recipe vegan

  1. Bake the sweet potatoes until soft
  2. Combine eggs and egg whites in an oiled pan over medium heat and scramble
  3. Let eggs and sweet potatoes cool before assembling the burritos
  4. Now, assemble the bad boys! Try to keep all of the ingredients in the center of the tortilla to make the burrito rolling easier and layer in whatever order you like
These burritos give you protein, carbs and good fats. Sweet potatoes are in high vitamin A (a fat soluble vitamin and the avocado helps with absorption) which helps support eye health and our overall immune system.

To freeze these, I wrapped the burritos in plastic wrap then foil, but feel free to follow whatever method you usually use to freeze foods. You can reuse the foil for future meal prep to help cut down on waste.

To reheat, place burrito on a microwave safe dish and reheat in increments of 30 seconds until hot. I reheated one of these on a Saturday for a pre-workout meal and then quickly crisped up the tortilla in a pan on the stovetop - so good!

Follow me on instagram @realstephaniegreene to be the first to see the eats! 


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