Who said breakfast has to be boring? Zest it up with sweet potatoes, avocado, and egg whites wrapped in a protein-packed burrito.


  • 6
    low carb or low calorie tortillas or wraps
  • 2
    medium sweet potatoes
  • 1 can (15 oz)
    black beans, rinsed and drained
  • 1/4 tsp
  • 1/4 tsp
    chili powder
  • 2 cups
  • 1
    avocado diced, sliced or mashed
  • 1/3 cup


  • Pierce sweet potatoes with fork a few times. Place in microwave and microwave on high for 4-6 minutes or until cooked though. This may take up to 10 minutes depending on how thick your sweet potatoes are. Alternatively you can roast them in the oven at 400 degrees for 45 minutes. Once sweet potatoes are cooked, remove the skins and place potatoes in a medium bowl. Mash with a fork; set aside.

  • Meanwhile, in a separate large bowl, add black beans, cumin and chili powder. Stir to combine then set aside.

  • Spray a skillet with nonstick cooking spray and place over medium-low heat. Add in egg whites and cook. Fold every few minutes to get fluffy eggs. Once cooked, remove from heat.

  • Warm tortillas by placing in the microwave before assembling. Lay out warm tortillas and evenly distribute and spread mashed sweet potato on each. Evenly distribute egg whites, diced avocado, black beans, and a drizzle of about 2 tablespoons of your favorite salsa in each tortilla. Season with salt and pepper, if desired. Tuck ends in, then roll up burritos.

  • Place on baking sheet in oven at 300 degrees for 5-10 minutes or simply microwave them for a minute or two. Serve with sour cream, greek yogurt, additional salsa, or hot sauce.

  • Credit to Kim's Cravings

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