YOUR SOLIN GENERATED RECIPE
Protein-Packed Sweet Potato Black Bean Breakfast Burrito
Enjoy this vibrant and satisfying burrito filled with tender roasted sweet potato cubes, hearty black beans, fluffy scrambled eggs and egg whites, crisp spinach, and a sprinkle of melted low-fat cheddar cheese, all wrapped in a warm whole wheat tortilla. This dish is both delicious and balanced, perfect for a nutritious start to your day or a wholesome meal any time.
INGREDIENTS
1 small Sweet Potato (130g)
1/3 cup Black Beans (60g)
2 Large Eggs
3 Egg Whites
1 Whole Wheat Tortilla (50g)
1/4 cup Low-Fat Cheddar Cheese (28g)
1 cup Fresh Spinach (30g)
1/4 cup Fresh Salsa (60g)
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and dice the sweet potato into small cubes. Toss with a light spray of olive oil, salt, and pepper, then spread evenly on the baking sheet.
Roast the sweet potato cubes in the oven for about 20-25 minutes until tender and slightly crispy on the edges.
While the sweet potato is roasting, drain and rinse the black beans, and set aside.
In a bowl, whisk together the eggs and egg whites. Season with a pinch of salt and pepper.
Heat a non-stick skillet over medium heat. Add the egg mixture and stir gently to scramble until just set, then remove from the heat.
Warm the whole wheat tortilla in a dry pan or microwave for about 15 seconds to make it pliable.
Layer the center of the tortilla with roasted sweet potatoes, scrambled eggs, black beans, fresh spinach, and a sprinkle of shredded low-fat cheddar cheese.
Top with a spoonful of fresh salsa. Fold the tortilla into a burrito, wrapping tightly.
Serve immediately and enjoy your protein-packed burrito!