YOUR SOLIN GENERATED RECIPE
Protein-Packed Sweet Potato Black Bean Breakfast Burrito
Enjoy a vibrant and hearty burrito that brings together the natural sweetness of roasted sweet potato, savory black beans, and fluffy egg whites, all wrapped up in a wholesome whole wheat tortilla. Perfect for fueling your day with a balanced mix of protein and complex carbs, this burrito is sure to be a satisfying meal any time of day.
INGREDIENTS
1 medium Sweet Potato
1/2 cup Black Beans
4 large Egg Whites
1 Whole Wheat Tortilla
1 tablespoon Low-Fat Cheddar Cheese
1/2 medium Red Bell Pepper
1/2 small Onion
1 teaspoon Cumin
1 teaspoon Chili Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Wash and prick the sweet potato, then roast it for about 40 minutes until tender.
While the sweet potato roasts, dice the red bell pepper and onion.
In a non-stick pan, sauté the diced onion and red bell pepper over medium heat until softened, about 5 minutes.
Add the black beans to the pan along with cumin, chili powder, salt, and pepper. Cook for an additional 2 minutes until warmed through.
Peel the roasted sweet potato and chop it into small cubes. Stir the sweet potato cubes into the bean and vegetable mixture.
In a separate bowl, whisk the egg whites until slightly frothy. Pour them into a heated non-stick skillet and scramble until just set.
Warm the whole wheat tortilla in a dry pan or microwave for a few seconds to make it pliable.
Assemble the burrito by layering the sweet potato-black bean mixture, scrambled egg whites, and a sprinkle of low-fat cheddar cheese onto the tortilla.
Fold in the sides and roll the tortilla tightly into a burrito. Enjoy warm!