YOUR SOLIN GENERATED RECIPE
Crispy Roasted Sweet Potato and Egg Breakfast Burrito
Enjoy a satisfying and wholesome rotation of the day with this Crispy Roasted Sweet Potato and Egg Breakfast Burrito. The naturally sweet roasted potato pairs beautifully with protein-packed eggs and hearty black beans, all nestled inside a warm whole wheat tortilla with a handful of fresh spinach and a touch of zesty salsa. This dish offers a delightful mix of textures and flavors, making it a versatile option for breakfast, lunch, or dinner.
INGREDIENTS
1 medium Sweet Potato
3 Large Eggs
1/2 cup Black Beans (low sodium, canned)
1 Whole Wheat Tortilla
1 cup Fresh Spinach
2 tbsp Salsa
1 tsp Olive Oil
1/2 tsp Ground Cumin
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Wash the sweet potato, prick it with a fork, and roast it in the oven for about 25-30 minutes until tender. Once done, let it cool slightly and then dice into small cubes.
Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil. Toss in the diced sweet potato and sprinkle with 1/2 teaspoon ground cumin, salt, and pepper. Cook until edges become crispy, about 5-7 minutes.
In a bowl, beat the 3 eggs with a pinch of salt and pepper. Pour into a heated non-stick pan and scramble until just set. Remove from heat once fluffy.
Warm the whole wheat tortilla in a separate pan or microwave for about 15-20 seconds. Then layer on the scrambled eggs, roasted sweet potato cubes, 1/2 cup drained black beans, and 1 cup fresh spinach.
Top with 2 tablespoons of your favorite salsa, roll up the tortilla tightly, and slice in half if desired.
Serve immediately and enjoy the delicious balance of crispy and soft textures with every bite.