Scrambled Egg and Black Bean Whole Wheat Burrito with Roasted Vegetables

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

Scrambled Egg and Black Bean Whole Wheat Burrito with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Black Bean Whole Wheat Burrito with Roasted Vegetables

A vibrant, protein-packed burrito featuring softly scrambled eggs blended with hearty black beans and fresh, roasted bell peppers and onions, all wrapped in a whole wheat tortilla. Lightly sautéed with olive oil and spiced with a hint of cumin, this dish delivers a warm, satisfying meal perfect for any time of day.

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NUTRITION

492kcal
Protein
30.0g
Fat
18.6g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

2 large whole eggs

2 large egg whites

½ cup cooked black beans

1 whole wheat tortilla

⅓ cup chopped red bell pepper

¼ cup sliced red onion

½ cup raw spinach

1 tsp olive oil

1 tsp ground cumin

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. On a baking sheet, toss the chopped bell pepper and red onion with a drizzle of olive oil, a pinch of salt, and pepper. Roast in the oven for about 10 minutes until they are tender and slightly charred.

  • 2

    While the vegetables roast, whisk together the whole eggs and egg whites in a bowl. Stir in a pinch of salt, pepper, and ground cumin.

  • 3

    Heat a non-stick skillet over medium heat and add the beaten eggs. Gently scramble until they are softly set. Remove from heat to avoid overcooking.

  • 4

    Warm the whole wheat tortilla in a dry pan or microwave for about 20-30 seconds.

  • 5

    Assemble the burrito by layering the scrambled eggs, roasted vegetables, raw spinach, and cooked black beans onto the tortilla.

  • 6

    Fold the sides of the tortilla in and roll tightly into a burrito. Serve warm and enjoy.

Scrambled Egg and Black Bean Whole Wheat Burrito with Roasted Vegetables

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

Scrambled Egg and Black Bean Whole Wheat Burrito with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Black Bean Whole Wheat Burrito with Roasted Vegetables

A vibrant, protein-packed burrito featuring softly scrambled eggs blended with hearty black beans and fresh, roasted bell peppers and onions, all wrapped in a whole wheat tortilla. Lightly sautéed with olive oil and spiced with a hint of cumin, this dish delivers a warm, satisfying meal perfect for any time of day.

NUTRITION

492kcal
Protein
30.0g
Fat
18.6g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

2 large whole eggs

2 large egg whites

½ cup cooked black beans

1 whole wheat tortilla

⅓ cup chopped red bell pepper

¼ cup sliced red onion

½ cup raw spinach

1 tsp olive oil

1 tsp ground cumin

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. On a baking sheet, toss the chopped bell pepper and red onion with a drizzle of olive oil, a pinch of salt, and pepper. Roast in the oven for about 10 minutes until they are tender and slightly charred.

  • 2

    While the vegetables roast, whisk together the whole eggs and egg whites in a bowl. Stir in a pinch of salt, pepper, and ground cumin.

  • 3

    Heat a non-stick skillet over medium heat and add the beaten eggs. Gently scramble until they are softly set. Remove from heat to avoid overcooking.

  • 4

    Warm the whole wheat tortilla in a dry pan or microwave for about 20-30 seconds.

  • 5

    Assemble the burrito by layering the scrambled eggs, roasted vegetables, raw spinach, and cooked black beans onto the tortilla.

  • 6

    Fold the sides of the tortilla in and roll tightly into a burrito. Serve warm and enjoy.