YOUR SOLIN GENERATED RECIPE
Protein-Packed Sweet Potato Black Bean Breakfast Burrito
Enjoy a vibrant and nutrient-packed breakfast burrito that's as versatile as it is delicious. This burrito features a medley of roasted sweet potato, hearty black beans, and fluffy egg whites, all wrapped up in a warm, whole wheat tortilla. Topped with a sprinkle of low-fat cheddar, a dash of spices, and fresh avocado and spinach, it offers a balanced blend of flavors and textures to kickstart your day or refuel anytime.
INGREDIENTS
5 egg whites (approx. 150g)
1/2 cup black beans (130g)
1 cup diced sweet potato (100g)
1 6-inch whole wheat tortilla (50g)
1/4 cup low-fat cheddar cheese, shredded (28g)
1/4 medium avocado, diced (50g)
1/2 cup fresh spinach (15g)
Olive oil spray
Seasonings: salt, pepper, cumin, chili powder
PREPARATION
Preheat the oven to 400°F. Toss the diced sweet potato with a light spray of olive oil and season with salt, pepper, cumin, and chili powder. Roast on a baking sheet for 20-25 minutes until tender.
While the sweet potato roasts, lightly spray a non-stick skillet and scramble the egg whites over medium heat until just set. Season with a pinch of salt and pepper.
Warm the whole wheat tortilla in a separate pan or microwave for 20 seconds to make it pliable.
Assemble the burrito by layering the scrambled egg whites, roasted sweet potatoes, black beans, fresh spinach, and shredded low-fat cheddar cheese in the center of the tortilla.
Top with diced avocado and additional seasonings if desired. Fold the burrito and serve immediately.