YOUR SOLIN GENERATED RECIPE
Protein-Packed Sweet Potato Black Bean Breakfast Burrito
Savor this vibrant, protein-rich burrito that combines hearty black beans, tender roasted sweet potato, and fluffy egg whites wrapped in a whole wheat tortilla. Finished with fresh spinach, a hint of salsa, and a sprinkle of reduced-fat cheddar, it’s as nourishing as it is satisfying.
INGREDIENTS
1 whole wheat tortilla (60g)
1/2 cup black beans (130g)
1/2 cup diced sweet potato (100g)
5 egg whites (150g)
1/4 cup spinach (7g)
1 tbsp salsa (15g)
1 tbsp shredded reduced-fat cheddar cheese (14g)
PREPARATION
Preheat your oven to 400°F and roast the diced sweet potato on a baking sheet with a light spray of olive oil and a pinch of salt until tender, about 20 minutes.
In a small pot, warm the black beans over low heat until heated through, stirring occasionally.
While the sweet potato is roasting, whisk the egg whites in a bowl and cook them in a non-stick skillet over medium heat until scrambled and just set.
Lay the whole wheat tortilla on a flat surface and spread the scrambled egg whites evenly down the center.
Layer the roasted sweet potatoes, warmed black beans, fresh spinach, and drizzle the salsa on top.
Sprinkle the shredded reduced-fat cheddar cheese over the filling.
Fold in the sides of the tortilla and roll it up tightly to form a burrito.
Optional: Place the burrito in the skillet for a minute on each side to lightly toast the tortilla and melt the cheese.
Serve immediately and enjoy your protein-packed meal.