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

Start your day or fuel your afternoon with this hearty yet light burrito bursting with flavors and nutrition. Tender roasted sweet potato pairs with black beans and egg whites, wrapped in a whole grain tortilla, and topped with a dollop of nonfat Greek yogurt and zesty salsa for a refreshing finish.

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NUTRITION

433kcal
Protein
33g
Fat
3.7g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

100g Sweet Potato, roasted

1/2 cup Black Beans (rinsed)

4 Egg Whites

1 Whole Grain Tortilla

1/4 cup Nonfat Greek Yogurt

2 Tbsp Salsa

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes, toss with a pinch of salt and a drizzle of olive oil if desired, and roast for about 20-25 minutes or until tender.

  • 2

    While the sweet potato is roasting, warm the whole grain tortilla in a dry skillet over medium heat for about 30 seconds on each side.

  • 3

    In a non-stick skillet, pour in the egg whites and scramble over medium heat until just set. Season lightly with salt and pepper.

  • 4

    Heat the black beans in a small saucepan or in the microwave until warm, stirring occasionally.

  • 5

    Assemble your burrito: Lay the tortilla flat, spread the scrambled egg whites in the center, add the roasted sweet potato cubes, warm black beans, and top with salsa.

  • 6

    Finish with a dollop of nonfat Greek yogurt over the filling. Fold the tortilla into a burrito 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

Start your day or fuel your afternoon with this hearty yet light burrito bursting with flavors and nutrition. Tender roasted sweet potato pairs with black beans and egg whites, wrapped in a whole grain tortilla, and topped with a dollop of nonfat Greek yogurt and zesty salsa for a refreshing finish.

NUTRITION

433kcal
Protein
33g
Fat
3.7g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

100g Sweet Potato, roasted

1/2 cup Black Beans (rinsed)

4 Egg Whites

1 Whole Grain Tortilla

1/4 cup Nonfat Greek Yogurt

2 Tbsp Salsa

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes, toss with a pinch of salt and a drizzle of olive oil if desired, and roast for about 20-25 minutes or until tender.

  • 2

    While the sweet potato is roasting, warm the whole grain tortilla in a dry skillet over medium heat for about 30 seconds on each side.

  • 3

    In a non-stick skillet, pour in the egg whites and scramble over medium heat until just set. Season lightly with salt and pepper.

  • 4

    Heat the black beans in a small saucepan or in the microwave until warm, stirring occasionally.

  • 5

    Assemble your burrito: Lay the tortilla flat, spread the scrambled egg whites in the center, add the roasted sweet potato cubes, warm black beans, and top with salsa.

  • 6

    Finish with a dollop of nonfat Greek yogurt over the filling. Fold the tortilla into a burrito and serve immediately.