YOUR SOLIN GENERATED RECIPE
Protein-Packed Sweet Potato Black Bean Breakfast Burrito
Enjoy a vibrant burrito bursting with roasted sweet potato, hearty black beans, and a protein boost from egg whites and reduced-fat cheese wrapped in a whole wheat tortilla. This satisfying meal is complemented by fresh spinach and creamy avocado slices for a delightful mix of textures and flavors.
INGREDIENTS
1 whole wheat tortilla (~40g)
1/2 medium sweet potato (~100g)
1/2 cup cooked black beans (~130g)
4 egg whites (~120g)
1 cup fresh spinach (~30g)
1/4 portion avocado (~50g)
1/4 cup reduced-fat shredded cheese (~28g)
2 tablespoons salsa (~30g)
PREPARATION
Preheat the oven to 400°F. Peel and dice the sweet potato into small cubes. Toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil if desired, and roast for about 20 minutes until tender.
While the sweet potato roasts, heat a non-stick skillet over medium heat. Add the egg whites and scramble until they are just set. Season lightly with salt and pepper.
In a separate small saucepan, warm the black beans over low heat, stirring occasionally.
Lay the whole wheat tortilla on a clean surface. Spread the scrambled egg whites down the center of the tortilla.
Layer the roasted sweet potato, warmed black beans, fresh spinach, avocado slices, and shredded cheese on top of the eggs.
Top with salsa and gently roll up the tortilla to form a burrito.
Optional: Toast the burrito in the skillet for 1-2 minutes per side to make the tortilla slightly crispy, ensuring that all ingredients are heated through.
Serve immediately and enjoy a nutrient-packed meal!