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

A vibrant, protein-rich breakfast burrito combining roasted sweet potato, hearty black beans, and eggs with a medley of sautéed bell peppers and onions, all wrapped in a warm whole wheat tortilla and finished with a sprinkle of low-fat cheese. This satisfying wrap offers a balanced mix of flavors, textures, and a boost of energy to power your day.

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NUTRITION

513kcal
Protein
30.3g
Fat
15.1g
Carbs
69.4g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (100g)

1/2 cup Black Beans (canned, low sodium, rinsed)

2 Eggs

1 Whole Wheat Tortilla (60g)

1/4 cup Low-Fat Shredded Cheese (28g)

1/4 cup Red Bell Pepper, diced

1/4 cup Onion, chopped

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and dice the sweet potato into small cubes. Toss with a teaspoon of olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for 20-25 minutes until tender and slightly crispy on the edges.

  • 4

    While the sweet potato roasts, heat a small non-stick skillet over medium heat. Add the chopped onion and red bell pepper, cooking for 3-4 minutes until softened.

  • 5

    Add the black beans to the skillet with the vegetables; stir and warm through for another 2 minutes.

  • 6

    In a bowl, whisk the eggs and then pour into the skillet with the vegetable-bean mixture. Scramble until the eggs are just set, ensuring a soft, fluffy texture.

  • 7

    Warm the whole wheat tortilla either in a dry skillet or in the microwave for about 15-20 seconds until pliable.

  • 8

    Layer the roasted sweet potato on the tortilla, add the egg and vegetable-bean scramble, and sprinkle with low-fat shredded cheese.

  • 9

    Fold in the edges of the tortilla tightly to form a burrito. Serve warm.

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

A vibrant, protein-rich breakfast burrito combining roasted sweet potato, hearty black beans, and eggs with a medley of sautéed bell peppers and onions, all wrapped in a warm whole wheat tortilla and finished with a sprinkle of low-fat cheese. This satisfying wrap offers a balanced mix of flavors, textures, and a boost of energy to power your day.

NUTRITION

513kcal
Protein
30.3g
Fat
15.1g
Carbs
69.4g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (100g)

1/2 cup Black Beans (canned, low sodium, rinsed)

2 Eggs

1 Whole Wheat Tortilla (60g)

1/4 cup Low-Fat Shredded Cheese (28g)

1/4 cup Red Bell Pepper, diced

1/4 cup Onion, chopped

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and dice the sweet potato into small cubes. Toss with a teaspoon of olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for 20-25 minutes until tender and slightly crispy on the edges.

  • 4

    While the sweet potato roasts, heat a small non-stick skillet over medium heat. Add the chopped onion and red bell pepper, cooking for 3-4 minutes until softened.

  • 5

    Add the black beans to the skillet with the vegetables; stir and warm through for another 2 minutes.

  • 6

    In a bowl, whisk the eggs and then pour into the skillet with the vegetable-bean mixture. Scramble until the eggs are just set, ensuring a soft, fluffy texture.

  • 7

    Warm the whole wheat tortilla either in a dry skillet or in the microwave for about 15-20 seconds until pliable.

  • 8

    Layer the roasted sweet potato on the tortilla, add the egg and vegetable-bean scramble, and sprinkle with low-fat shredded cheese.

  • 9

    Fold in the edges of the tortilla tightly to form a burrito. Serve warm.