A make-ahead breakfast burrito with scrambled eggs, black beans, sweet potato, and hemp hearts. Wrap eight on Sunday, freeze them, microwave one each weekday.
Hemp Breakfast Burritos
Yields 8 burritos. Prep 15 minutes. Cook 25 minutes.
Ingredients
- 2 medium sweet potatoes, diced 1 cm
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika, 1 teaspoon cumin, salt and pepper
- 8 large eggs
- 1/4 cup milk
- 1 can black beans, drained and rinsed
- 1/2 cup hemp hearts
- 1 cup shredded cheddar or pepper jack
- 1 cup salsa
- 8 large flour tortillas (25 cm)
- Chopped cilantro, hot sauce, lime wedges to serve
Method
- Preheat oven to 220°C. Toss sweet potato with oil and spices. Roast 20-25 minutes until tender.
- Whisk eggs and milk. Scramble in a non-stick pan over medium heat until just set; remove from heat (they will keep cooking).
- Warm tortillas one at a time to make them pliable.
- On each tortilla layer: sweet potato, beans, eggs, salsa, hemp hearts, cheese.
- Fold the bottom up, fold sides in, roll tightly.
- Eat now, or wrap each in foil and freeze.
Reheating from frozen
- Microwave: unwrap foil, wrap in damp paper towel, microwave 2-3 minutes, flipping halfway.
- Oven: bake in foil at 175°C for 30 minutes.
- Air fryer: unwrap, air fry at 175°C for 8-10 minutes, flipping once. Best texture.
Nutrition per burrito
Approximately 420 calories, 22 g protein, 18 g fat, 45 g carbohydrate, 8 g fibre.