Protein-Packed Sweet Potato Black Bean Breakfast Burrito

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

Protein-Packed Sweet Potato Black Bean Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

Protein-Packed Sweet Potato Black Bean Breakfast Burrito

Enjoy a satisfying meal with sweet roasted sweet potato cubes, hearty black beans, and scrambled eggs wrapped in a warm whole wheat tortilla. This balanced burrito is accented with a touch of low-fat cheese and a dollop of non-fat Greek yogurt for a creamy finish, delivering a delicious mix of textures and flavors ideal for any time of day.

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NUTRITION

447kcal
Protein
29.3g
Fat
10.7g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (baked)

1/2 cup low-sodium Black Beans

1 Whole Wheat Tortilla (approx. 40g)

2 large Eggs

2 tbsp Low-Fat Cheddar Cheese

1/4 cup Non-Fat Greek Yogurt

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cube the sweet potato into small, uniform pieces, toss lightly with a pinch of salt and your favorite spices, and spread on a baking sheet. Roast for about 20-25 minutes until tender.

  • 2

    While the sweet potato roasts, heat a small pan over medium heat and scramble the eggs until just cooked.

  • 3

    Warm the black beans in a saucepan over low heat until heated through, stirring occasionally.

  • 4

    Lightly warm the whole wheat tortilla in a dry skillet or microwave to make it pliable.

  • 5

    Assemble the burrito by laying the tortilla flat and adding the roasted sweet potato cubes, black beans, and scrambled eggs. Sprinkle evenly with low-fat cheddar cheese.

  • 6

    Top with a dollop of non-fat Greek yogurt, roll up the burrito tightly, and serve immediately.

Protein-Packed Sweet Potato Black Bean Breakfast Burrito

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

Protein-Packed Sweet Potato Black Bean Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

Protein-Packed Sweet Potato Black Bean Breakfast Burrito

Enjoy a satisfying meal with sweet roasted sweet potato cubes, hearty black beans, and scrambled eggs wrapped in a warm whole wheat tortilla. This balanced burrito is accented with a touch of low-fat cheese and a dollop of non-fat Greek yogurt for a creamy finish, delivering a delicious mix of textures and flavors ideal for any time of day.

NUTRITION

447kcal
Protein
29.3g
Fat
10.7g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (baked)

1/2 cup low-sodium Black Beans

1 Whole Wheat Tortilla (approx. 40g)

2 large Eggs

2 tbsp Low-Fat Cheddar Cheese

1/4 cup Non-Fat Greek Yogurt

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cube the sweet potato into small, uniform pieces, toss lightly with a pinch of salt and your favorite spices, and spread on a baking sheet. Roast for about 20-25 minutes until tender.

  • 2

    While the sweet potato roasts, heat a small pan over medium heat and scramble the eggs until just cooked.

  • 3

    Warm the black beans in a saucepan over low heat until heated through, stirring occasionally.

  • 4

    Lightly warm the whole wheat tortilla in a dry skillet or microwave to make it pliable.

  • 5

    Assemble the burrito by laying the tortilla flat and adding the roasted sweet potato cubes, black beans, and scrambled eggs. Sprinkle evenly with low-fat cheddar cheese.

  • 6

    Top with a dollop of non-fat Greek yogurt, roll up the burrito tightly, and serve immediately.