Protein-Packed Sweet Potato Black Bean Breakfast Burrito

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Sweet Potato Black Bean Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

Protein-Packed Sweet Potato Black Bean Breakfast Burrito

Enjoy a vibrant burrito bursting with flavor and wholesome goodness. Tender roasted sweet potato, hearty black beans, and a light mixture of egg whites and one whole egg combine with fresh avocado and tangy salsa, all wrapped in a warm whole wheat tortilla for a balanced, nutrient-packed meal.

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NUTRITION

538kcal
Protein
31g
Fat
13g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (130g)

1/2 cup Black Beans (130g)

3 Egg Whites (~100g)

1 Whole Egg (50g)

1 medium Whole Wheat Tortilla (50g)

1/4 Avocado (50g)

2 Tbsp Salsa (30g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pierce the sweet potato with a fork and roast it in the oven for about 30-35 minutes until tender. Alternatively, microwave until soft if pressed for time.

  • 3

    While the sweet potato cooks, rinse and drain the black beans and warm them on the stovetop over low heat.

  • 4

    In a non-stick skillet, lightly scramble the egg whites and whole egg over medium heat until just set.

  • 5

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it pliable.

  • 6

    Dice the roasted sweet potato into bite-sized pieces and layer it onto the tortilla along with the black beans, scrambled eggs, sliced avocado, and salsa.

  • 7

    Roll up the tortilla tightly, slice in half if desired, and serve immediately.

Protein-Packed Sweet Potato Black Bean Breakfast Burrito

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Sweet Potato Black Bean Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

Protein-Packed Sweet Potato Black Bean Breakfast Burrito

Enjoy a vibrant burrito bursting with flavor and wholesome goodness. Tender roasted sweet potato, hearty black beans, and a light mixture of egg whites and one whole egg combine with fresh avocado and tangy salsa, all wrapped in a warm whole wheat tortilla for a balanced, nutrient-packed meal.

NUTRITION

538kcal
Protein
31g
Fat
13g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (130g)

1/2 cup Black Beans (130g)

3 Egg Whites (~100g)

1 Whole Egg (50g)

1 medium Whole Wheat Tortilla (50g)

1/4 Avocado (50g)

2 Tbsp Salsa (30g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pierce the sweet potato with a fork and roast it in the oven for about 30-35 minutes until tender. Alternatively, microwave until soft if pressed for time.

  • 3

    While the sweet potato cooks, rinse and drain the black beans and warm them on the stovetop over low heat.

  • 4

    In a non-stick skillet, lightly scramble the egg whites and whole egg over medium heat until just set.

  • 5

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it pliable.

  • 6

    Dice the roasted sweet potato into bite-sized pieces and layer it onto the tortilla along with the black beans, scrambled eggs, sliced avocado, and salsa.

  • 7

    Roll up the tortilla tightly, slice in half if desired, and serve immediately.