Sweet Potato Breakfast Burritos

Roasted sweet potatoes, cilantro-scrambled eggs, cheddar, avocado, and sauteed onions and peppers all get folded up into your favorite tortilla for a super filling, nutrient-packed breakfast. The best part is, you can make a ton of them, stick them in the freezer, and have easy grab-and-go breakfasts (or dinners!!) anytime you want them.

A freezer bag full of burritos also makes a great gift for friends who just had a baby or family members who are sick and can’t spend much time in the kitchen.

 Yes, I’m talking about burrito presents. Trust me, they will be so very appreciated. 

So, breakfast burritos. I don’t know who’s eating 200 calories for breakfast and feeling full until lunch, but that person is not me. I’m guessing it’s not you either. Do you get as annoyed by commercials pushing their ‘under 200 calorie’ meals as I do? Take it from someone who has lost nearly 100 pounds in her lifetime; calories have nothing to do with your life. Nothing. If you’re eating food that makes you feel good and nourishes your body, you’re all set. Your body will find it’s natural size, and will be so relieved that you’ve finally stopped fighting against it.  

Society might tell you that size is too big, or that you’re less valuable because you take up more space. They’re wrong. Who you are as a person isn’t determined by the size on your scale; it certainly isn’t defined by the number of calories you consume. Healthy and happy comes in lots of different shapes and sizes, and all of those shapes and sizes need more than 200 calories for breakfast. Seriously.

All this to say, let’s feast on breakfast burritos and stick our proverbial middle fingers high in the sky for society to see. We don’t need their endless diets or messages of self-hate. We have burritos. Glorious, potentially high-calorie, nutrient-packed, filling breakfast burritos loaded with ingredients that make us feel happy and confident. Burritos full of nutrients our bodies needs to be their very best, that help us take on the crazy, stressful, challenging, worthwhile tasks we choose to conquer day after day.

They might even help us love ourselves, which is quite possibly the greatest revolution of all. 

Your turn: What are your thoughts on calories? Love them? Hate them? Obsessed with them? Think they’re THE WORST & should be vanquished from our lives? Tell me all about it!

As always, if you make yourself a big old batch of love this week, let me know! Comment below or tag me on Instagram so I can see what you’re feasting on.

Sweet Potato Breakfast Burritos

Chelsea Colbath

A simple, nutrient-packed breakfast burrito that's just as welcome on a weekend morning as it is in the car on the way to work. These can be made in bulk and frozen for quick, easy breakfasts before work/school.

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Time 20 minutes mins

Servings 1

Ingredients

  

• 1 whole wheat tortilla or other favorite burrito-sized tortilla of choice
• 2 eggs
• 1/4 cup chopped cilantro
• 1 green bell pepper
• 1 small red onion
• 1/4 teaspoon each salt pepper, and cumin
• 1 medium sweet potato
• 1/4 teaspoon each salt garlic powder, and paprika
• 2 Tablespoons olive oil
• 1/2 an avocado
• shredded cheddar cheese
• pickled jalapenos optional

Instructions

 

• 1. Put two skillets on the stove over medium heat. Thinly slice the onion and pepper, and cut sweet potato into small (1-in or less) cubes. Add 1 Tablespoon of olive oil to each pan, and add onions and peppers to one pan and sweet potato cubes to the other. Add salt, pepper, and cumin to potatoes and salt, paprika and garlic to the onions and peppers. Cook both, stirring occasionally, until golden brown and tender. This should take about 10 minutes for the onions and peppers, and 15 minutes for the potatoes.
• 2. While the vegetables cook, shred cheddar cheese, slice avocado, and chop cilantro. Scramble 2 eggs in a bowl with a splash of water and a pinch of salt and pepper. Stir in the chopped cilantro and set aside.
• 3. When onions and peppers have finished cooking, transfer them to a bowl and return the skillet to the stove to cook the eggs. Add more oil to the pan, if necessary, and pour in the eggs. Scramble to desired doneness.
• 4. Assemble your burrito: layer eggs, cheese, vegetables, extra cilantro, avocado, and pickled jalapenos (if using) onto the tortilla. Fold in the left and right edges of the tortilla, then roll the burrito. Eat immediately, or wrap in foil and store in a freezer bag for up to 2 months. To reheat, either microwave for 1-2 minutes, (remove foil!), or warm in a 350 degree oven for 15 minutes.

Notes

The quantity of onions, peppers, and sweet potatoes in this recipe can make up to 4 burritos, despite being a recipe for 1. My reasoning is, if you're already cooking them, you might as well have leftovers. You could instead increase the amount of eggs, avocado, and cheese to make 4, or save the leftovers for other meals (or quick + easy breakfast burritos) later in the week.