Spicy Coconut‑Chickpea Sweet‑Potato Sheet‑Pan Breakfast Burrito

Elevate your weekday breakfasts with this vibrant, protein-packed sheet‑pan meal that turns simple ingredients into a comforting breakfast burrito. The sweet potato and chickpeas form a hearty base, while coconut milk and spices add depth and a subtle tropical kick. Wrap it in a warm tortilla and you have a satisfying dish ready in just 30 minutes.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 1 cup cooked chickpeas (or canned, drained)
• - 1 medium sweet potato, diced
• - 1 cup frozen corn kernels
• - 1 onion, diced
• - 2 cloves garlic, minced
• - 1 tsp smoked paprika
• - 1 tsp ground cumin
• - ½ tsp cayenne pepper (optional)
• - ½ tsp turmeric
• - ¼ cup coconut milk
• - Salt and pepper, to taste
• - 4 whole wheat tortillas (8")
• - 4 large eggs
• - ½ cup shredded cheddar cheese
• - Fresh cilantro, chopped (optional)
• - Lime wedges (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. 2. Combine chickpeas, sweet potato, corn, onion, garlic, smoked paprika, cumin, cayenne, turmeric, coconut milk, salt and pepper in a bowl; toss to coat.
3. 3. Spread the mixture evenly on the prepared sheet and bake for 20 minutes, tossing halfway, until sweet potatoes are tender.
4. 4. While vegetables roast, heat a skillet over medium heat, crack eggs, season with salt and pepper, and cook to your desired doneness.
5. 5. Warm tortillas in a dry skillet or microwave for 15 seconds.
6. 6. Assemble: spoon roasted mixture onto the center of a tortilla, top with a cooked egg and a sprinkle of cheese, then fold the sides in and roll tightly.
7. 7. Place assembled burritos skin‑side down on a clean sheet and bake in the oven for 5–7 minutes, or until cheese melts.
8. 8. Serve hot, garnished with cilantro and a squeeze of lime if desired.

Chef's Note

Keep tortillas warm by wrapping them in a clean kitchen towel while the filling roasts; this prevents cracking when you roll them up. Serve the burritos immediately to enjoy the cheese at its melty best.

Make-Ahead Tips

You can prepare the roasted veggie mix and store it in the fridge for up to 24 hours. Assemble the burritos just before eating for the freshest texture.

Substitutions

- Use firm tofu instead of chickpeas for a different protein profile. - Replace whole wheat tortillas with gluten‑free varieties. - Swap cheddar for a vegan cheese if desired. - Substitute coconut milk with Greek yogurt or a splash of almond milk.