YOUR SOLIN GENERATED RECIPE
Protein-Packed Sweet Potato Black Bean Breakfast Burrito
This vibrant burrito blends the natural sweetness of roasted sweet potatoes with the hearty texture of black beans, elevated by fluffy egg whites and a sprinkle of low-fat cheese. Finished with a dash of spice and fresh salsa, it delivers a balanced, protein-rich meal that's both satisfying and energizing, perfect for any time of day.
INGREDIENTS
1 whole wheat tortilla (50g)
1 medium sweet potato (100g)
1/2 cup cooked black beans (130g)
3 large egg whites (99g)
2 oz low-fat shredded cheese (56g)
2 tbsp salsa (30g)
1 tsp cumin
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Peel and cube the sweet potato, toss with a little cumin, salt, and pepper, and spread on a baking sheet.
Roast the sweet potato cubes for 20-25 minutes until tender and lightly caramelized.
Meanwhile, heat a non-stick skillet over medium heat. Pour in the egg whites and scramble them until just set. Season lightly with salt and pepper.
Warm the whole wheat tortilla in a dry skillet or microwave for about 20 seconds to make it pliable.
In a bowl, briefly mix the roasted sweet potato cubes with the black beans.
Layer the tortilla with the sweet potato and black bean mixture, add the scrambled egg whites, sprinkle the shredded cheese, and top with salsa.
Fold the burrito by rolling the tortilla tightly. Optional: Place the filled burrito back in the skillet for a minute on each side to lightly toast the wrap.
Serve immediately and enjoy your protein-packed, nutritious burrito.