Crispy Black Bean Sweet Potato Burrito

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

Crispy Black Bean Sweet Potato Burrito

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean Sweet Potato Burrito

Savor a hearty and satisfying burrito that marries the natural sweetness of roasted sweet potatoes with the robust flavor of black beans, all nestled in a crispy whole wheat tortilla. Enhanced with a protein-rich tofu scramble and a dollop of creamy Greek yogurt, this dish delivers a satisfying crunch and a blend of textures perfect for a nourishing meal any time of day.

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NUTRITION

500kcal
Protein
31.4g
Fat
8.6g
Carbs
76.5g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Sweet Potato (roasted)

1 cup Black Beans (cooked)

1 small Whole Wheat Tortilla

1 cup raw Spinach

100g Firm Tofu (for scramble)

2 tbsp Plain Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes, toss them lightly with a pinch of salt and a drizzle of olive oil if desired, and roast on a baking sheet for 20-25 minutes until tender and slightly crispy.

  • 2

    Meanwhile, drain and rinse the black beans. In a small saucepan over medium heat, warm the beans with your favorite spices such as cumin, chili powder, and a pinch of garlic powder.

  • 3

    In a nonstick skillet, crumble the firm tofu and cook over medium heat along with a handful of spinach until the tofu is golden and the spinach is wilted. Season lightly with salt and pepper to taste.

  • 4

    Warm the whole wheat tortilla in a dry skillet for about 30 seconds on each side until it becomes pliable and starts to crisp around the edges.

  • 5

    Assemble the burrito by layering the roasted sweet potato, spiced black beans, tofu scramble with spinach, and topping with a dollop of nonfat Greek yogurt. Fold the tortilla tightly around the filling.

  • 6

    For extra crispiness, place the assembled burrito back in the skillet over medium heat, pressing slightly, for 1-2 minutes on each side until the tortilla is crispy. Enjoy warm.

Crispy Black Bean Sweet Potato Burrito

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

Crispy Black Bean Sweet Potato Burrito

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean Sweet Potato Burrito

Savor a hearty and satisfying burrito that marries the natural sweetness of roasted sweet potatoes with the robust flavor of black beans, all nestled in a crispy whole wheat tortilla. Enhanced with a protein-rich tofu scramble and a dollop of creamy Greek yogurt, this dish delivers a satisfying crunch and a blend of textures perfect for a nourishing meal any time of day.

NUTRITION

500kcal
Protein
31.4g
Fat
8.6g
Carbs
76.5g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Sweet Potato (roasted)

1 cup Black Beans (cooked)

1 small Whole Wheat Tortilla

1 cup raw Spinach

100g Firm Tofu (for scramble)

2 tbsp Plain Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes, toss them lightly with a pinch of salt and a drizzle of olive oil if desired, and roast on a baking sheet for 20-25 minutes until tender and slightly crispy.

  • 2

    Meanwhile, drain and rinse the black beans. In a small saucepan over medium heat, warm the beans with your favorite spices such as cumin, chili powder, and a pinch of garlic powder.

  • 3

    In a nonstick skillet, crumble the firm tofu and cook over medium heat along with a handful of spinach until the tofu is golden and the spinach is wilted. Season lightly with salt and pepper to taste.

  • 4

    Warm the whole wheat tortilla in a dry skillet for about 30 seconds on each side until it becomes pliable and starts to crisp around the edges.

  • 5

    Assemble the burrito by layering the roasted sweet potato, spiced black beans, tofu scramble with spinach, and topping with a dollop of nonfat Greek yogurt. Fold the tortilla tightly around the filling.

  • 6

    For extra crispiness, place the assembled burrito back in the skillet over medium heat, pressing slightly, for 1-2 minutes on each side until the tortilla is crispy. Enjoy warm.