Protein-Packed Sweet Potato Black Bean Breakfast Burrito

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Sweet Potato Black Bean Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

Protein-Packed Sweet Potato Black Bean Breakfast Burrito

Enjoy a vibrant, protein-packed burrito featuring roasted sweet potato, fluffy scrambled eggs, savory turkey sausage, hearty black beans, and fresh spinach wrapped in a whole wheat tortilla with a burst of zesty salsa. This balanced meal delivers satisfying textures and flavors that complement your nutritional goals.

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NUTRITION

538kcal
Protein
37.7g
Fat
19.2g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

2 large Eggs (whole)

1 large Egg White

1/4 cup cooked Black Beans

1 whole Wheat Tortilla (8-inch)

2 ounces Turkey Sausage

1 cup raw Spinach

2 tablespoons Salsa

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato with a fork and roast it in the oven for about 30-35 minutes, or until tender. Alternatively, microwave it on high for 5-7 minutes until soft.

  • 2

    While the sweet potato cooks, dice it into small cubes once cooled enough to handle.

  • 3

    In a skillet, cook sliced turkey sausage over medium heat until it is browned. Remove from the skillet once done.

  • 4

    In the same skillet, add a handful of spinach and lightly sauté until just wilted.

  • 5

    Whisk together the whole eggs and egg white in a bowl. Pour the mixture into the skillet and scramble until cooked through.

  • 6

    Add the diced roasted sweet potato and black beans to the scrambled eggs and spinach. Heat through and season with salt and pepper to taste.

  • 7

    Warm the whole wheat tortilla in a dry pan or microwave for about 20 seconds.

  • 8

    Spoon the egg, bean, and sweet potato mixture onto the center of the tortilla. Drizzle with salsa and add the cooked turkey sausage.

  • 9

    Fold the tortilla into a burrito, ensuring all fillings are secured, and serve warm.

Protein-Packed Sweet Potato Black Bean Breakfast Burrito

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Sweet Potato Black Bean Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

Protein-Packed Sweet Potato Black Bean Breakfast Burrito

Enjoy a vibrant, protein-packed burrito featuring roasted sweet potato, fluffy scrambled eggs, savory turkey sausage, hearty black beans, and fresh spinach wrapped in a whole wheat tortilla with a burst of zesty salsa. This balanced meal delivers satisfying textures and flavors that complement your nutritional goals.

NUTRITION

538kcal
Protein
37.7g
Fat
19.2g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

2 large Eggs (whole)

1 large Egg White

1/4 cup cooked Black Beans

1 whole Wheat Tortilla (8-inch)

2 ounces Turkey Sausage

1 cup raw Spinach

2 tablespoons Salsa

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato with a fork and roast it in the oven for about 30-35 minutes, or until tender. Alternatively, microwave it on high for 5-7 minutes until soft.

  • 2

    While the sweet potato cooks, dice it into small cubes once cooled enough to handle.

  • 3

    In a skillet, cook sliced turkey sausage over medium heat until it is browned. Remove from the skillet once done.

  • 4

    In the same skillet, add a handful of spinach and lightly sauté until just wilted.

  • 5

    Whisk together the whole eggs and egg white in a bowl. Pour the mixture into the skillet and scramble until cooked through.

  • 6

    Add the diced roasted sweet potato and black beans to the scrambled eggs and spinach. Heat through and season with salt and pepper to taste.

  • 7

    Warm the whole wheat tortilla in a dry pan or microwave for about 20 seconds.

  • 8

    Spoon the egg, bean, and sweet potato mixture onto the center of the tortilla. Drizzle with salsa and add the cooked turkey sausage.

  • 9

    Fold the tortilla into a burrito, ensuring all fillings are secured, and serve warm.