YOUR SOLIN GENERATED RECIPE
Protein-Packed Sweet Potato Black Bean Breakfast Burrito
Enjoy a vibrant and hearty burrito filled with roasted sweet potato, savory black beans, fluffy scrambled eggs, and a sprinkle of melted cheese, all wrapped in a warm whole wheat tortilla. This meal delivers a balanced mix of protein, fiber, and flavor, perfect for fueling your day.
INGREDIENTS
0.5 medium Sweet Potato (approximately 75g)
0.5 cup Black Beans (approximately 130g)
3 large Eggs
1 Whole Wheat Tortilla (approximately 40g)
0.25 cup Shredded Reduced Fat Cheddar Cheese (approximately 28g)
0.25 cup chopped Red Bell Pepper (approximately 35g)
0.25 cup chopped Onion (approximately 40g)
Spices (Cumin, Chili Powder, Salt, Pepper) to taste
PREPARATION
Preheat your oven to 400°F.
Dice the half sweet potato into small cubes, toss with a pinch of cumin, chili powder, salt, and pepper, then roast on a baking sheet for about 20 minutes until tender.
In a skillet over medium heat, sauté the chopped onion and red bell pepper with a light spray of oil until soft, about 3-4 minutes.
Add the rinsed black beans to the skillet to warm through, stirring occasionally.
In a bowl, whisk the eggs and season lightly with salt and pepper, then pour them into a non-stick pan. Scramble gently until just set.
Lay the whole wheat tortilla flat and layer the scrambled eggs, roasted sweet potato cubes, bean and vegetable mixture, and sprinkle the shredded cheese on top.
Fold in the sides and roll up the tortilla to form a burrito. Optionally, warm the burrito in the skillet for a minute on each side to melt the cheese further.
Slice in half and serve immediately.