What to eat after a run: breakfast burrito with roasted sweet potatoes + black beans

In case you missed last week's "What to eat after a run" post, here is that recipe! This breakfast burrito recipe takes the stress away of having to prepare something! When eating post-run foods, don't stress about the exact carb:protein ratios, but rather, try to find a good mix of the two, using whole foods and minimally processed ingredients with a little amount of fat, as nutrients are better absorbed when consumed with fat. The worst thing runners can do when training hard is to not refuel properly after breaking down the body. This is so important for recovery! These breakfast burritos make things easy and delicious!

First, for the breakfast burrito, roast the sweet potatoes and onions.

This breakfast burrito recipe is freezable, and takes the stress away of having to prepare something! They are great to eat after a run, especially a morning run! Scramble the eggs and black beans. (This is a great cast-iron pan for stovetop cooking, as it has iron in it, and helps prevent common conditions among runners like anemia) This breakfast burrito recipe is freezable, and takes the stress away of having to prepare something! They are great to eat after a run, especially a morning run!

Layer the ingredients in the breakfast burrito tortilla. This breakfast burrito recipe is freezable, and takes the stress away of having to prepare something! They are great to eat after a run, especially a morning run! This breakfast burrito recipe is freezable, and takes the stress away of having to prepare something! They are great to eat after a run, especially a morning run!

 Wrap that breakfast burrito up! This breakfast burrito recipe is freezable, and takes the stress away of having to prepare something! They are great to eat after a run, especially a morning run!

Roasted sweet potato and black bean breakfast burritos [freezable!]

makes 4 large burritos Ingredients: 2 medium sweet potatoes, cubed 1 large red onion 1 tsp cumin 1/2 tablespoon chili powder 1 tablespoon olive oil salt and pepper, to taste 1 (15oz) can black beans, rinsed and drained 8 eggs 1 cup shredded cheddar cheese 4 large burrito-sized tortillas cilantro, optional Instructions:

  1. Toss the sweet potatoes in olive oil, cumin, chili powder, salt and pepper, and bake in a roasting pan at 375 F until cooked and crispy, about 25 minutes. The last 10 minutes, add the red onions to the pan of potatoes to cook.
  2. While the potatoes bake, in a large skillet, crack the eggs, pour the can of black beans, and stir away, until the eggs are cooked throughout. Season with salt and pepper, as desired.
  3. Within a burrito-sized tortilla, layer the ingredients beginning with the sweet potato onion mixture. Top with the egg black bean scramble, and finish off with freshly grated sharp cheddar. Add fresh cilantro if you'd like.
  4. Wrap the burritos tightly, and either freeze for easy eating post-run, or enjoy immediately.

This breakfast burrito recipe is freezable, and takes the stress away of having to prepare something! They are great to eat after a run, especially a morning run!