YOUR SOLIN GENERATED RECIPE
Protein-Packed Sweet Potato Black Bean Breakfast Burrito
Enjoy a hearty and flavorful breakfast burrito loaded with nutrient-rich ingredients. This wholesome wrap combines the natural sweetness of roasted sweet potato with protein-packed egg whites and whole eggs, robust black beans, and a sprinkle of melted cheese, all nestled in a soft whole wheat lavash. It’s a balanced meal designed to energize your day with its delightful textures and savory spices.
INGREDIENTS
2 whole eggs
2 egg whites
0.75 cup cooked black beans
0.5 medium sweet potato (cubed)
1 whole wheat lavash tortilla (6-inch)
0.25 cup shredded low-fat cheddar cheese
0.5 medium red bell pepper
0.25 medium onion
1 teaspoon olive oil
Salt and pepper to taste
PREPARATION
Preheat your oven to 400°F.
Peel and cube the sweet potato, then toss with a little olive oil, salt, and pepper. Roast on a baking sheet for about 20 minutes until tender.
Dice the red bell pepper and onion. In a non-stick skillet, heat the remaining olive oil over medium heat. Sauté the bell pepper and onion until softened, about 5 minutes.
Add the black beans to the skillet to warm through, stirring occasionally.
In a bowl, whisk together the whole eggs and egg whites with a pinch of salt and pepper. Pour the egg mixture into the skillet and scramble gently until just set.
Lay out the whole wheat lavash tortilla. Arrange the roasted sweet potato in the center, then spoon over the sautéed vegetable and egg mixture.
Sprinkle the shredded low-fat cheese on top. Fold the edges of the tortilla over the filling to form a burrito.
If desired, warm the assembled burrito in the skillet for 1-2 minutes per side to melt the cheese further and create a slight crisp.