NUTRITION

SERVINGS

INGREDIENTS

1 small Sweet Potato (150g, baked)

1/2 cup Black Beans (130g, cooked)

4 Egg Whites (132g, raw)

1 Whole Egg (50g, raw)

1 medium Whole Wheat Tortilla (40g)

1 cup Spinach (30g, raw)

1/4 medium Bell Pepper (30g, diced)

2 Tbsp Salsa

1 tsp Cumin

Salt & Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Pierce the sweet potato with a fork and bake until tender, about 40-45 minutes, or roast cubed sweet potato pieces on a baking sheet at 400°F for 25-30 minutes.

• 2

  If using baked whole sweet potato, dice it into small cubes once cooled. If roasting cubed sweet potato, proceed to the next step.

• 3

  In a non-stick skillet, spray lightly with cooking spray and heat over medium. Add the diced sweet potato with a pinch of salt, pepper, and cumin to enhance flavor.

• 4

  Stir in the black beans and allow them to warm through. Then, add the diced bell peppers and spinach, cooking until the spinach wilts slightly.

• 5

  In a bowl, whisk together the egg whites and whole egg. Pour the egg mixture into the skillet with the vegetables, stirring gently until the eggs are scrambled and fully cooked.

• 6

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

• 7

  Spoon the egg and vegetable mixture onto the center of the tortilla, drizzle with salsa, and wrap it into a burrito.

• 8

  Serve warm and enjoy your protein-packed, nutrient-rich breakfast burrito that fits perfectly within your chosen macro and calorie goals.