YOUR SOLIN GENERATED RECIPE
Protein-Packed Sweet Potato Black Bean Breakfast Burrito
Savor the hearty flavors of a tender roasted sweet potato paired with robust black beans and light, fluffy egg whites, all wrapped in a wholesome whole wheat tortilla. This burrito delivers a warm, satisfying, and protein-rich meal that can kickstart your day or fuel your afternoon, accented with fresh spinach, creamy avocado, and a zesty salsa finish.
INGREDIENTS
1 small Sweet Potato (~100g)
1/2 cup Black Beans (~90g)
6 large Egg Whites (~198g)
1 medium Whole Wheat Tortilla (~40g)
1/4 medium Avocado (~50g)
1/2 cup fresh Spinach (~15g)
2 tbsp Salsa (~30g)
Seasonings (Salt, Pepper, Cumin, Chili Powder) to taste
PREPARATION
Preheat your oven to 400°F. Peel (if desired) and dice the sweet potato into small cubes.
Toss the sweet potato cubes with a pinch of salt, pepper, and a sprinkle of cumin and chili powder. Roast in the oven on a baking sheet for 20-25 minutes or until tender.
While the sweet potato is roasting, rinse and drain the black beans. Set aside.
In a non-stick pan, lightly sauté the spinach with a dash of salt for 1-2 minutes until wilted, then add the black beans just to warm them up.
In another bowl, whisk the egg whites. Pour them into a heated non-stick skillet over medium heat and scramble until softly cooked.
Warm the whole wheat tortilla in a dry pan or microwave for 15 seconds to make it pliable.
Assemble the burrito by placing the roasted sweet potato, black bean and spinach mixture, and scrambled egg whites in the center of the tortilla.
Top with diced avocado and drizzle the salsa over the filling, then season with additional salt, pepper, cumin, and chili powder if desired.
Fold in the sides of the tortilla and roll tightly to enclose the filling. Serve immediately and enjoy your protein-packed meal.