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 vibrant and satisfying breakfast burrito featuring roasted sweet potato cubes, hearty black beans, fluffy eggs and egg whites, fresh spinach, and a sprinkle of low‐fat cheese wrapped in a wholesome whole wheat tortilla. This meal delivers a perfect balance of flavors and textures—a slight sweetness from roasted sweet potatoes, earthiness from black beans, and a kick of color from spinach—all wrapped up in one nutritious package.

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NUTRITION

576kcal
Protein
44.4g
Fat
15.5g
Carbs
61.8g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (approx. 100g)

1/2 cup Black Beans (approx. 130g)

2 Whole Eggs

3 Egg Whites

1 Whole Wheat Tortilla (low calorie, approx. 50g)

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

1 cup Baby Spinach

2 tbsp Salsa

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and dice the sweet potato into small cubes. Toss with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 2

    Roast the sweet potato cubes on a baking sheet for about 20 minutes until tender and slightly caramelized. Remove from the oven and set aside.

  • 3

    In a bowl, whisk together the whole eggs and egg whites. Season lightly with salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat. Add the whisked eggs and scramble until softly set. Add the baby spinach during the last minute to wilt slightly.

  • 5

    Warm the whole wheat tortilla in a separate pan or microwave until pliable.

  • 6

    Assemble the burrito by placing the scrambled eggs and spinach in the center of the tortilla, followed by the roasted sweet potato cubes, black beans, and a sprinkle of low-fat cheese. Top with salsa.

  • 7

    Fold the sides of the tortilla over the filling and roll tightly into 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

Enjoy a vibrant and satisfying breakfast burrito featuring roasted sweet potato cubes, hearty black beans, fluffy eggs and egg whites, fresh spinach, and a sprinkle of low‐fat cheese wrapped in a wholesome whole wheat tortilla. This meal delivers a perfect balance of flavors and textures—a slight sweetness from roasted sweet potatoes, earthiness from black beans, and a kick of color from spinach—all wrapped up in one nutritious package.

NUTRITION

576kcal
Protein
44.4g
Fat
15.5g
Carbs
61.8g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (approx. 100g)

1/2 cup Black Beans (approx. 130g)

2 Whole Eggs

3 Egg Whites

1 Whole Wheat Tortilla (low calorie, approx. 50g)

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

1 cup Baby Spinach

2 tbsp Salsa

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and dice the sweet potato into small cubes. Toss with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 2

    Roast the sweet potato cubes on a baking sheet for about 20 minutes until tender and slightly caramelized. Remove from the oven and set aside.

  • 3

    In a bowl, whisk together the whole eggs and egg whites. Season lightly with salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat. Add the whisked eggs and scramble until softly set. Add the baby spinach during the last minute to wilt slightly.

  • 5

    Warm the whole wheat tortilla in a separate pan or microwave until pliable.

  • 6

    Assemble the burrito by placing the scrambled eggs and spinach in the center of the tortilla, followed by the roasted sweet potato cubes, black beans, and a sprinkle of low-fat cheese. Top with salsa.

  • 7

    Fold the sides of the tortilla over the filling and roll tightly into a burrito. Serve warm.