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 hearty and nutritious breakfast burrito that perfectly balances complex carbohydrates, lean protein, and fiber. This recipe features tender roasted sweet potato, savory black beans, and a protein blend of whole egg and egg whites all wrapped in a wholesome whole wheat tortilla. Enhanced with a medley of spices, each bite is bursting with flavor and sits comfortably within your targeted macros.

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NUTRITION

527kcal
Protein
34.3g
Fat
13.5g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1/2 cup Black Beans (drained)

4 Egg Whites

1 Whole Egg

1 Whole Wheat Tortilla

1 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and cube the sweet potato into small, even pieces. Toss with olive oil, ground cumin, paprika, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes or until tender and slightly caramelized.

  • 4

    While the sweet potato roasts, heat a non-stick skillet over medium heat. Add the black beans and warm them through, seasoning with a pinch of salt and pepper. Remove from heat and set aside.

  • 5

    In a bowl, whisk together the egg whites and whole egg until fully combined. Pour the egg mixture into a lightly oiled non-stick pan over medium-low heat. Stir gently until the eggs are softly scrambled; avoid overcooking.

  • 6

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

  • 7

    Assemble the burrito by layering the scrambled eggs, roasted sweet potato cubes, and black beans onto the tortilla. Fold the sides and roll tightly.

  • 8

    Serve immediately, optionally with a squeeze of lime or a sprinkle of fresh herbs if available.

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 hearty and nutritious breakfast burrito that perfectly balances complex carbohydrates, lean protein, and fiber. This recipe features tender roasted sweet potato, savory black beans, and a protein blend of whole egg and egg whites all wrapped in a wholesome whole wheat tortilla. Enhanced with a medley of spices, each bite is bursting with flavor and sits comfortably within your targeted macros.

NUTRITION

527kcal
Protein
34.3g
Fat
13.5g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1/2 cup Black Beans (drained)

4 Egg Whites

1 Whole Egg

1 Whole Wheat Tortilla

1 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and cube the sweet potato into small, even pieces. Toss with olive oil, ground cumin, paprika, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes or until tender and slightly caramelized.

  • 4

    While the sweet potato roasts, heat a non-stick skillet over medium heat. Add the black beans and warm them through, seasoning with a pinch of salt and pepper. Remove from heat and set aside.

  • 5

    In a bowl, whisk together the egg whites and whole egg until fully combined. Pour the egg mixture into a lightly oiled non-stick pan over medium-low heat. Stir gently until the eggs are softly scrambled; avoid overcooking.

  • 6

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

  • 7

    Assemble the burrito by layering the scrambled eggs, roasted sweet potato cubes, and black beans onto the tortilla. Fold the sides and roll tightly.

  • 8

    Serve immediately, optionally with a squeeze of lime or a sprinkle of fresh herbs if available.