YOUR SOLIN GENERATED RECIPE
Protein-Packed Sweet Potato Black Bean Breakfast Burrito
Savor a nutritious and robust burrito that perfectly blends the hearty flavors of roasted sweet potato and black beans with a protein-rich egg blend, all wrapped in a soft whole wheat tortilla. Enhanced with vibrant spinach, creamy avocado slices, and a burst of fresh pico de gallo, this meal is both satisfying and energizing, ready to fuel your day.
INGREDIENTS
1 whole wheat tortilla (40g)
2 whole eggs (100g)
4 egg whites (120g)
1/4 cup black beans (43g)
1/2 cup roasted sweet potato (80g)
1/4 cup chopped spinach (7g)
1/8 medium avocado (30g)
2 tbsp pico de gallo (30g)
Spices (salt, pepper, cumin) to taste
PREPARATION
Preheat a non-stick skillet over medium heat.
Dice the sweet potato and roast it in the oven at 400°F for about 15-20 minutes until tender, or sauté in a pan with a light spray of oil until soft.
While the sweet potato cooks, whisk together the 2 whole eggs and 4 egg whites with a pinch of salt, pepper, and cumin.
Pour the egg mixture into the heated skillet and scramble until just set.
Warm the whole wheat tortilla in a separate pan or microwave for a few seconds until pliable.
Layer the scrambled eggs on the tortilla, then add the roasted sweet potato cubes, black beans, chopped spinach, and pico de gallo.
Top with avocado slices and fold the tortilla into a burrito.
Serve immediately and enjoy your protein-packed meal.