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 delicious burrito featuring roasted sweet potato, savory black beans, and a protein-rich egg blend wrapped in a whole wheat tortilla. This meal delivers a satisfying balance of textures and flavors with a creamy hint of avocado, perfect for fueling your day.

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NUTRITION

569kcal
Protein
32.7g
Fat
16.6g
Carbs
76.6g

SERVINGS

1 serving

INGREDIENTS

½ medium Sweet Potato (~75g)

½ cup Black Beans (~130g)

3 servings Egg Whites (~99g)

1 large Whole Egg (~50g)

1 Whole Wheat Tortilla (~50g)

¼ portion Avocado (~50g)

¼ medium Red Bell Pepper (~30g)

¼ medium Onion (~25g)

1 teaspoon Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and dice the sweet potato into small cubes, toss with a little oil, salt, pepper, and cumin, then spread evenly on a baking tray.

  • 2

    Roast the sweet potato in the oven for about 20-25 minutes until tender and lightly browned.

  • 3

    Meanwhile, heat a non-stick skillet over medium heat. Dice the red bell pepper and onion, and sauté them for 3-4 minutes until softened.

  • 4

    Add the black beans to the skillet along with the sautéed vegetables, warming them for an additional 2 minutes while stirring gently. Season with salt and pepper to taste.

  • 5

    In a bowl, whisk together the egg whites and whole egg. Pour the egg mixture into the skillet with vegetables and beans, cooking and stirring until the eggs are softly scrambled.

  • 6

    Warm the whole wheat tortilla in a dry pan or microwave for about 20 seconds to make it pliable.

  • 7

    Assemble the burrito by placing the roasted sweet potato in the center of the tortilla, then topping with the scrambled egg mixture.

  • 8

    Slice the avocado and lay the pieces on top. Optionally, add an extra sprinkle of cumin and pepper.

  • 9

    Fold the sides of the tortilla in and roll tightly to enclose the filling. Serve warm and enjoy your protein-packed, flavorful breakfast burrito.

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 delicious burrito featuring roasted sweet potato, savory black beans, and a protein-rich egg blend wrapped in a whole wheat tortilla. This meal delivers a satisfying balance of textures and flavors with a creamy hint of avocado, perfect for fueling your day.

NUTRITION

569kcal
Protein
32.7g
Fat
16.6g
Carbs
76.6g

SERVINGS

1 serving

INGREDIENTS

½ medium Sweet Potato (~75g)

½ cup Black Beans (~130g)

3 servings Egg Whites (~99g)

1 large Whole Egg (~50g)

1 Whole Wheat Tortilla (~50g)

¼ portion Avocado (~50g)

¼ medium Red Bell Pepper (~30g)

¼ medium Onion (~25g)

1 teaspoon Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and dice the sweet potato into small cubes, toss with a little oil, salt, pepper, and cumin, then spread evenly on a baking tray.

  • 2

    Roast the sweet potato in the oven for about 20-25 minutes until tender and lightly browned.

  • 3

    Meanwhile, heat a non-stick skillet over medium heat. Dice the red bell pepper and onion, and sauté them for 3-4 minutes until softened.

  • 4

    Add the black beans to the skillet along with the sautéed vegetables, warming them for an additional 2 minutes while stirring gently. Season with salt and pepper to taste.

  • 5

    In a bowl, whisk together the egg whites and whole egg. Pour the egg mixture into the skillet with vegetables and beans, cooking and stirring until the eggs are softly scrambled.

  • 6

    Warm the whole wheat tortilla in a dry pan or microwave for about 20 seconds to make it pliable.

  • 7

    Assemble the burrito by placing the roasted sweet potato in the center of the tortilla, then topping with the scrambled egg mixture.

  • 8

    Slice the avocado and lay the pieces on top. Optionally, add an extra sprinkle of cumin and pepper.

  • 9

    Fold the sides of the tortilla in and roll tightly to enclose the filling. Serve warm and enjoy your protein-packed, flavorful breakfast burrito.