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The Big Breakfast Burrito

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“Having recently tried and enjoyed a number of recipes featuring the sweet potato and black bean combo, I was excited to sample a dish using them at a restaurant. As it was quite tasty, I, of course, decided I needed to be able to make them at home! A few tweaks later, here we are. I put a range on the serving size, as I only eat half, but no doubt there's someone who can eat the whole thing in one sitting :) Using pepperjack cheese instead of the white cheddar is also a good choice - nice for a little added zip.”
READY IN:
50mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F Combine sweet potatoes, 1 T olive oil, cumin and coriander. Bake 20-25 minutes, or until potatoes are tender, stirring occasionally.
  2. Meanwhile, cut the red and green pepper into strips and slice onion.
  3. Add remaining olive oil to a skillet and saute the red pepper, green pepper, and onions until tender.
  4. Add black beans and heat mixture through. Remove from heat, but keep warm.
  5. Prepare a large pan with cooking spray and let heat until a small amount of water tossed on it sizzles. Crack each egg on either side of the pan and add 2 T water. Cover with pan and cook until yolk is set. Note: to actually eat as a burrito, it is helpful to have the yolk more set. If you prefer a runnier yolk, you can pull it off earlier, and you'll probably want to grab a knife and fork :).
  6. Place a cheese slice in the center of each tortilla and top with egg, when ready.
  7. Combine sweet potatoes and the black bean mixture and fill each burrito. Wrap up burrito-style. Enjoy as-is, or serve with your favorite salsa!

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