YOUR SOLIN GENERATED RECIPE
Protein-Packed Sweet Potato Black Bean Breakfast Burrito
Savor a hearty, nutrient-dense breakfast burrito that combines tender roasted sweet potato, protein-rich egg whites, savory black beans, and a sprinkle of low-fat cheddar cheese, all wrapped in a warm whole wheat tortilla. Perfectly balanced to fuel your day with a satisfying mix of protein and wholesome carbs.
INGREDIENTS
4 large egg whites (132g)
1/2 cup black beans (86g)
1 small sweet potato (130g)
1 piece whole wheat tortilla (40g)
1 ounce low-fat cheddar cheese (28g)
PREPARATION
Preheat your oven to 400°F (200°C) for roasting the sweet potato.
Wash the sweet potato, pierce it with a fork, and roast it on a baking sheet for 25-30 minutes until tender. Once done, remove from the oven and dice into small cubes.
While the sweet potato is roasting, heat a non-stick skillet over medium heat and lightly spray with cooking spray. Add the black beans and warm them through for about 3-4 minutes.
In a bowl, whisk the egg whites. Pour them into a lightly oiled non-stick skillet over medium heat and scramble until cooked through.
Warm the whole wheat tortilla in the microwave or a skillet for about 20-30 seconds to make it pliable.
Assemble the burrito by layering the scrambled egg whites, roasted sweet potato cubes, warmed black beans, and sprinkle the low-fat cheddar cheese on top in the center of the tortilla.
Fold the sides of the tortilla and roll it up tightly. If desired, return the assembled burrito to the skillet for 1-2 minutes on each side to slightly melt the cheese and crisp the tortilla.
Serve immediately and enjoy your protein-packed burrito!