Sweet Potato and Black Bean Breakfast Wrap

I love a breakfast that feels hearty enough to keep me going, but still tastes fresh and bright. These wraps hit that sweet spot every time.

These Sweet Potato and Black Bean Breakfast Wraps are hearty, colorful, and packed with the kind of flavors that make breakfast feel a little more exciting. Roasted sweet potatoes, black beans, brown rice, fresh cilantro, and lime come together in a warm tortilla, while a quick pico de gallo adds freshness and crunch. They’re filling enough for breakfast, but honestly, I’d happily eat one for lunch too.

You’ll also like my Chickpea Avocado Veggie Wraps recipe.

Why You’ll Love This Recipe

• Hearty and filling: Sweet potatoes, black beans, and brown rice make these wraps substantial enough to keep you going.
• Packed with flavor: Smoked paprika, cayenne, garlic, lime, and cilantro add plenty of personality.
• Great for meal prep: The filling can be made ahead and reheated when needed.
• Naturally plant-based: No meat or dairy required.
• Easy to customize: Add avocado, salsa, hot sauce, or whatever toppings you like.
• Fresh and comforting at the same time: The warm spiced filling pairs perfectly with cool pico de gallo.
• Family-friendly: You can easily reduce the cayenne if you want a milder version.

Try my Mango Peanut Butter Breakfast Wrap recipe.

What You’ll Need to Make Sweet Potato and Black Bean Breakfast Wraps

For the Filling

• 3 sweet potatoes, peeled and cut into bite-size cubes
• 1 tablespoon olive oil, plus 1 teaspoon extra
• Pinch of salt
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 3.5 ounces (100 g) uncooked brown rice
• 1 garlic clove, chopped
• 1 (14-ounce/400 g) can black beans, drained
• 2 tablespoons chopped cilantro
• Juice of 1 lime

For the Pico de Gallo

• 2 tomatoes, diced
• ½ red onion, diced
• 1 tablespoon chopped cilantro

To Serve

• 6 tortillas

You might like this Spicy Chicken Breakfast Wrap recipe.

What You’ll Need to Do

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Serves: 6
• Course: Breakfast

1| Start by preheating your oven to 400°F (200°C).

2| Add the sweet potato cubes to a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt, smoked paprika, and cayenne pepper.

3| Give everything a good toss so those little cubes are nicely coated, then spread them out in an even layer.

4| Pop the tray into the oven and roast for around 40 to 45 minutes, or until the sweet potatoes are soft and starting to catch a little color around the edges.

5| While the sweet potatoes are roasting, cook the brown rice according to the package instructions.

6| Once the sweet potatoes are ready, heat the remaining 1 teaspoon olive oil in a large pan over medium heat.

7| Add the chopped garlic and cook gently until softened and fragrant. Keep an eye on it, because garlic has a habit of going from golden to burnt when nobody is looking.

8| Add the roasted sweet potatoes and drained black beans to the pan. Stir everything together and cook for about 5 minutes, letting the beans warm through and pick up some of those spices.

9| Now add the cooked brown rice.

10| Stir in the chopped cilantro and fresh lime juice, then cook just until everything is hot and well combined.

11| For the pico de gallo, simply mix together the diced tomatoes, red onion, and cilantro in a small bowl.

12| Warm your tortillas, spoon in a generous helping of the sweet potato and black bean filling, add some pico de gallo, and roll them up.

Breakfast is officially sorted.

If you liked this one, give my Sweet Potato Wraps with Spicy Guacamole recipe a try next

Easy Ingredient Swaps

Sweet potatoes: Butternut squash, pumpkin, or regular potatoes can work.

Brown rice: White rice, quinoa, or cooked farro can be substituted.

Black beans: Kidney beans, pinto beans, or chickpeas are all good alternatives.

Tortillas: Use whole-wheat, corn, or gluten-free tortillas depending on your preference.

Cilantro: Fresh parsley can be used if cilantro isn’t your thing.

Cayenne pepper: Chili powder or red pepper flakes work well, or simply leave it out for a milder wrap.

Lime: Lemon works if that’s what you have.

Try my Pulled Mushroom Wraps recipe.

Some Twist and Tweak Ideas

Add avocado: Sliced or mashed avocado adds a creamy element.

Add scrambled tofu: A great way to turn this into an even more substantial breakfast wrap.

Make it cheesier: Add shredded cheddar or a plant-based cheese.

Turn up the heat: Add jalapeños, hot sauce, or extra cayenne.

Add corn: Roasted or canned corn adds sweetness and texture.

Add greens: Toss in spinach or chopped kale with the beans.

Make it smoky: Add a little extra smoked paprika or some chipotle seasoning.

Try my To Go Breakfast Tuna Wrap recipe.

Some Helpful Tips

Cut the sweet potatoes evenly. Similar-sized cubes will roast at the same rate.

Don’t overcrowd the tray. Give the sweet potatoes some space so they roast rather than steam.

Cook the rice ahead if you can. Leftover brown rice makes this recipe much quicker.

Drain the beans well. Extra liquid can make the filling soggy.

Warm the tortillas before filling. They’ll be softer and much easier to roll.

Don’t overfill them. It’s tempting, but a slightly smaller filling makes wrapping much easier.

Add the pico just before serving. This keeps the wraps fresher and helps stop the tortillas from getting soggy.

Some Budget-Friendly Tips

Sweet potatoes, black beans, rice, and tortillas are all relatively economical ingredients, especially when bought in larger packs.

Store-brand black beans and brown rice work perfectly well.

You can also use dried black beans if you cook beans regularly. They’re often cheaper per serving than canned.

If fresh cilantro is expensive, use a smaller amount and let the lime and spices carry more of the flavor.

And if tortillas are on sale, freeze the extras. They keep surprisingly well.

Some Serving Ideas

These breakfast wraps are filling on their own, but you can also serve them with:

• Extra pico de gallo
• Avocado or guacamole
• Salsa
• Hot sauce
• Fresh fruit
• A simple side salad
• Roasted corn
• Plant-based yogurt
• Lime wedges
• A handful of tortilla chips

For breakfast, I’d keep it simple with fruit and coffee.

For lunch, add a little guacamole and a crisp salad.

Some Storage and Reheating Tips

Refrigerating: Store the filling in an airtight container for up to 4 days.

Keep components separate: Store the pico de gallo and tortillas separately from the filling to prevent sogginess.

Reheating the filling: Warm in a skillet over medium heat or microwave until hot.

Reheating assembled wraps: Wrap in foil and warm in the oven, or microwave briefly if you’re in a hurry.

Freezing: The filling freezes well for up to 2 months. I’d freeze it without the fresh pico de gallo.

You can also assemble wraps without the pico, wrap them tightly, and freeze individually for grab-and-go breakfasts.

Meal Prep Tip

This recipe is especially good for meal prep because all the main components can be made ahead.

Cook the rice, roast the sweet potatoes, and prepare the black bean mixture in advance. Store everything together in the fridge, then reheat and assemble when needed.

Make the pico separately and add it fresh.

Final Thoughts

These Sweet Potato and Black Bean Breakfast Wraps are a great example of how a few simple ingredients can turn into something genuinely satisfying.

The roasted sweet potatoes bring sweetness, the black beans and brown rice add plenty of substance, and the smoked paprika, cayenne, cilantro, and lime keep the filling bold and fresh.

Then the pico de gallo comes in at the end with that cool, juicy contrast.

They’re easy to make, easy to customize, and very handy to have around when breakfast needs to be more than just toast.

Sweet Potato and Black Bean Breakfast Wrap

These vegan breakfast wraps combine roasted sweet potato, black beans, brown rice and fresh pico de gallo in warm tortillas for an easy morning meal.

Author: Danny Davis Courses: Breakfast, Brunch, Lunch Recipe Keys: Dairy Free M Meal Prep Vegan

Print Recipe

Pin Recipe

Prep Time 15 mins Cook Time 55 mins Total Time 1 hr 10 mins Difficulty: Beginner Servings: 6 Estimated Cost: $ 11 Calories: 350

Ingredients

Servings

• 3 sweet potatoes, peeled & cut into bite-size cubes
• 1 tbsp. olive oil + 1 tsp. extra
• pinch of salt
• 1 tsp. smoked paprika
• ¹⁄₂ tsp. cayenne pepper
• 3.5 oz. brown rice, uncooked (100g)
• 1 clove garlic, chopped
• 14 oz. can black beans, drained (400g)
• 2 tbsp. cilantro, chopped
• 1 lime, juiced

To serve:

• 2 Tomatoes, diced
• ¹⁄₂ red onion, diced
• 1 tbsp. cilantro, chopped
• 6 tortillas

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the cubed sweet potatoes on a large baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt, smoked paprika, and cayenne pepper.
3. Toss thoroughly to coat, then spread the sweet potatoes into an even layer.
4. Roast for 40 to 45 minutes, or until tender and lightly browned around the edges.
5. Meanwhile, cook the brown rice according to the package instructions. Once cooked, set aside.
6. Heat the remaining teaspoon of olive oil in a large skillet or saucepan over medium heat.
7. Add the chopped garlic and cook gently until softened and fragrant.
8. Add the roasted sweet potatoes and drained black beans. Cook for approximately 5 minutes, stirring occasionally, until the beans are heated through.
9. Add the cooked brown rice, chopped cilantro, and lime juice. Stir until evenly combined and heated through.
10. To prepare the pico de gallo, combine the diced tomatoes, red onion, and chopped cilantro in a small bowl.
11. Warm the tortillas according to package instructions.
12. Divide the sweet potato, black bean, and rice mixture evenly among the six tortillas.
13. Top with fresh pico de gallo, fold or roll the tortillas, and serve immediately.
    

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 8g13%

Sodium 440mg19%

Total Carbohydrate 62g21%

Dietary Fiber 9g36%

Sugars 6g

Protein 10g20%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Estimated Glycemic Index ~50
• Estimated Glycemic Load ~27

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