YOUR SOLIN GENERATED RECIPE
Whole Wheat Scrambled Egg, Black Bean, and Roasted Sweet Potato Burrito
A hearty, nutrient-packed burrito featuring fluffy scrambled eggs enhanced with extra egg whites for protein, complemented by savory black beans and sweet, roasted sweet potato cubes, all wrapped in a warm whole wheat tortilla and finished with a dollop of cooling nonfat Greek yogurt.
INGREDIENTS
1 large Whole Wheat Tortilla (70g)
2 Whole Eggs (100g)
2 Egg Whites (66g)
1/2 cup Black Beans (130g)
1/2 cup Roasted Sweet Potato cubes (75g)
1/4 cup Nonfat Greek Yogurt (61g)
PREPARATION
Preheat your oven to 400°F. Toss cubed sweet potato lightly with your favorite seasonings (like smoked paprika, cumin, salt, and pepper) and roast on a baking sheet for about 20-25 minutes until tender.
While the sweet potato roasts, whisk together the whole eggs and egg whites in a bowl, seasoning with a pinch of salt and pepper.
In a non-stick skillet over medium heat, pour in the egg mixture. Use a spatula to gently stir and scramble until just set.
Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it pliable.
Layer the tortilla with the scrambled eggs, roasted sweet potato cubes, and black beans.
Top with a dollop of nonfat Greek yogurt. Roll up the tortilla tightly to form a burrito.
Serve immediately and enjoy your balanced, protein-packed meal.