YOUR SOLIN GENERATED RECIPE
Protein-Packed Sweet Potato Black Bean Breakfast Burrito
A hearty, protein-rich burrito bursting with flavorful roasted sweet potato, savory black beans, and a blend of eggs enriched with melted reduced-fat cheddar cheese, all wrapped in a warm corn tortilla. This versatile meal delivers a well-rounded balance of taste and nutrition, perfect for any time of day.
INGREDIENTS
1 medium Sweet Potato
1/2 cup Low Sodium Black Beans
2 Whole Eggs
3 Egg Whites
1 oz Reduced-Fat Cheddar Cheese
1 Small Corn Tortilla
Olive Oil Spray
Salt and Pepper
PREPARATION
Preheat your oven to 400°F. Pierce the sweet potato with a fork and place it on a baking sheet. Roast for 40-45 minutes until tender.
While the sweet potato is roasting, heat a non-stick skillet over medium heat and lightly spray with olive oil.
Whisk together the whole eggs and egg whites in a bowl, season with a pinch of salt and pepper.
Pour the eggs into the skillet and scramble until softly set, then remove from heat.
Warm the black beans in a small pot over low heat. Once heated, lightly season with salt and pepper as desired.
When the sweet potato is done, allow it to cool slightly, then peel and dice into small cubes.
Lay the small corn tortilla flat. Begin by layering the scrambled eggs, followed by the roasted sweet potato cubes and warmed black beans.
Sprinkle the reduced-fat cheddar cheese evenly over the fillings.
Fold the edges of the tortilla to form a burrito. You can briefly return it to the skillet or microwave it for 30 seconds to melt the cheese if desired.
Serve immediately and enjoy your protein-packed breakfast burrito.