YOUR SOLIN GENERATED RECIPE
Protein-Packed Sweet Potato Black Bean Breakfast Burrito
Enjoy a vibrant and hearty breakfast burrito bursting with flavors and textures! Tender roasted sweet potato cubes, protein-rich egg whites, and black beans come together in a whole wheat tortilla topped with a sprinkle of reduced-fat cheddar and a dollop of zesty salsa, offering a satisfying balance of nourishment and taste.
INGREDIENTS
1 whole wheat tortilla (50g)
4 egg whites (~120g)
1/2 cup black beans (~130g)
1/2 cup diced roasted sweet potato (~75g)
1/4 cup reduced-fat shredded cheddar cheese (28g)
2 tablespoons salsa (30g)
PREPARATION
Preheat your oven to 400°F (200°C). Toss diced sweet potato with a sprinkle of salt, pepper, and your preferred spices (like smoked paprika) and roast on a baking sheet for about 20 minutes until tender.
While the sweet potato roasts, lightly scramble the egg whites in a non-stick skillet over medium heat until just set.
Heat the black beans in a small saucepan or in the microwave until warm. Season with a pinch of cumin and pepper for extra flavor.
Warm the whole wheat tortilla in a dry skillet for about 30 seconds on each side to make it pliable.
Assemble the burrito by layering the scrambled egg whites, roasted sweet potato, black beans, and shredded cheese onto the tortilla.
Top with salsa, roll up the tortilla tightly, and serve immediately.