NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato

1/2 cup Black Beans

1 Whole Egg

3 Egg Whites (large)

1 small Whole Wheat Tortilla

1/4 Avocado

1/4 medium Red Bell Pepper

3 tbsp diced Onion

1/2 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F. Peel and dice the sweet potato into small cubes. Toss the cubes with a little olive oil, salt, pepper, and a pinch of cumin, then roast on a baking sheet for about 20 minutes or until tender.

• 2

  While the sweet potato roasts, rinse and drain the black beans, and dice the red bell pepper and onion.

• 3

  In a non-stick skillet over medium heat, sauté the diced onion and red bell pepper for 3-4 minutes until slightly softened.

• 4

  In a bowl, whisk together the whole egg and egg whites with a pinch of salt and pepper. Pour the egg mixture into the same skillet and scramble gently until just set.

• 5

  Once the sweet potato is roasted, add it and the black beans to the skillet and mix until warmed through. Stir in the ground cumin and adjust seasonings as needed.

• 6

  Warm the whole wheat tortilla in a separate pan or microwave. Spoon the mixture onto the center of the tortilla.

• 7

  Slice the avocado and layer it on top. Roll up the tortilla tightly to form the burrito.

• 8

  Serve immediately and enjoy your protein-packed sweet potato black bean breakfast burrito.