YOUR SOLIN GENERATED RECIPE
Protein-Packed Sweet Potato Black Bean Breakfast Burrito
A hearty and nutritious burrito featuring lightly seasoned egg whites, roasted sweet potato cubes, and protein-packed black beans, all wrapped in a whole wheat tortilla and topped with creamy avocado and zesty salsa. This versatile meal delivers a satisfying combination of textures and flavors that makes it perfect for any time of day.
INGREDIENTS
6 egg whites (approx 198g)
1 medium baked sweet potato (approx 114g)
1/2 cup canned black beans, drained (approx 130g)
1 medium whole wheat tortilla (approx 50g)
1/4 avocado (approx 50g)
2 tbsp salsa (approx 30g)
PREPARATION
Preheat the oven to 400°F.
Peel (if desired) and cube the sweet potato into small, even pieces. Toss with a pinch of salt, pepper, and your favorite spices such as paprika or cumin.
Spread the sweet potato cubes onto a baking sheet lined with parchment paper and roast in the oven for about 20-25 minutes until tender and slightly crispy on the edges.
While the sweet potato is roasting, heat a non-stick skillet over medium heat. Pour in the egg whites and scramble until just set. Add the drained black beans and cook for an additional 2 minutes to warm through, stirring occasionally.
Warm the whole wheat tortilla in a separate pan or in the microwave for a few seconds to make it more pliable.
Assemble the burrito by laying the tortilla flat, then add a layer of scrambled egg whites and black beans, followed by the roasted sweet potato cubes.
Top with sliced avocado and drizzle with salsa.
Roll up the tortilla tightly into a burrito, slice in half if desired, and enjoy immediately.