YOUR SOLIN GENERATED RECIPE
Protein-Packed Sweet Potato Black Bean Breakfast Burrito
Enjoy a satisfying and energizing breakfast burrito that's as visually appealing as it is nutritious. Tender roasted sweet potato, hearty black beans, and fluffy egg whites combine with fresh spinach and a zesty salsa, all wrapped up in a warm whole wheat tortilla. This protein-packed dish delivers a delightful balance of flavors and textures to fuel your day.
INGREDIENTS
1 medium Whole Wheat Tortilla (50g)
7 large Egg Whites (approx. 210g total)
1/2 cup Black Beans (85g)
1/2 medium Sweet Potato, baked (57g)
1 cup fresh Spinach (30g)
2 tablespoons Salsa (30g)
PREPARATION
Preheat your oven to 400°F.
Peel and dice the sweet potato into small cubes. Toss with a pinch of salt, pepper, and a dash of olive oil if desired, then roast on a baking sheet for about 20 minutes or until tender.
While the sweet potato is roasting, heat a non-stick skillet over medium heat. Pour in the egg whites and scramble until just set. Season lightly with salt and pepper.
In a separate small pan, warm the black beans over medium-low heat until heated through.
Lay out the whole wheat tortilla on a flat surface. Spread the scrambled egg whites down the center of the tortilla.
Layer on the roasted sweet potato cubes, warmed black beans, and fresh spinach.
Drizzle the salsa evenly over the filling.
Fold in the sides of the tortilla and roll tightly to form a burrito.
Optional: For a crispier finish, place the burrito back in the skillet and toast lightly on all sides before serving.