Hearty Scrambled Egg and Black Bean Burrito with Roasted Sweet Potato and Fresh Avocado

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

Hearty Scrambled Egg and Black Bean Burrito with Roasted Sweet Potato and Fresh Avocado

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Egg and Black Bean Burrito with Roasted Sweet Potato and Fresh Avocado

Savor a vibrant, hearty burrito that marries soft scrambled eggs and robust black beans with the natural sweetness of roasted sweet potato, finished with creamy slices of fresh avocado, all wrapped in a wholesome whole wheat tortilla. Elevate your meal with a hint of red onion for a well-rounded flavor that’s as nutritious as it is delicious.

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NUTRITION

590kcal
Protein
34.2g
Fat
29g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 egg white

1/2 cup cooked black beans

1 whole wheat tortilla

1/4 avocado

1/2 small sweet potato

2 tbsp red onion, diced

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Cube the sweet potato into small bite-sized pieces, toss with a little olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the sweet potato is roasting, dice the red onion finely.

  • 3

    In a bowl, whisk together the 3 eggs and 1 egg white. Season with a pinch of salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat with a small drizzle of olive oil. Sauté the red onion until just softened, then pour in the egg mixture. Gently scramble until the eggs are softly cooked.

  • 5

    Stir in the black beans into the eggs to warm through.

  • 6

    Warm the whole wheat tortilla in another pan or microwave for a few seconds until pliable.

  • 7

    Assemble the burrito by spreading the scrambled egg and black bean mixture onto the tortilla. Top with the roasted sweet potato and slices of fresh avocado.

  • 8

    Roll up the tortilla tightly, slice in half if desired, and serve immediately.

Hearty Scrambled Egg and Black Bean Burrito with Roasted Sweet Potato and Fresh Avocado

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

Hearty Scrambled Egg and Black Bean Burrito with Roasted Sweet Potato and Fresh Avocado

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Egg and Black Bean Burrito with Roasted Sweet Potato and Fresh Avocado

Savor a vibrant, hearty burrito that marries soft scrambled eggs and robust black beans with the natural sweetness of roasted sweet potato, finished with creamy slices of fresh avocado, all wrapped in a wholesome whole wheat tortilla. Elevate your meal with a hint of red onion for a well-rounded flavor that’s as nutritious as it is delicious.

NUTRITION

590kcal
Protein
34.2g
Fat
29g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 egg white

1/2 cup cooked black beans

1 whole wheat tortilla

1/4 avocado

1/2 small sweet potato

2 tbsp red onion, diced

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Cube the sweet potato into small bite-sized pieces, toss with a little olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the sweet potato is roasting, dice the red onion finely.

  • 3

    In a bowl, whisk together the 3 eggs and 1 egg white. Season with a pinch of salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat with a small drizzle of olive oil. Sauté the red onion until just softened, then pour in the egg mixture. Gently scramble until the eggs are softly cooked.

  • 5

    Stir in the black beans into the eggs to warm through.

  • 6

    Warm the whole wheat tortilla in another pan or microwave for a few seconds until pliable.

  • 7

    Assemble the burrito by spreading the scrambled egg and black bean mixture onto the tortilla. Top with the roasted sweet potato and slices of fresh avocado.

  • 8

    Roll up the tortilla tightly, slice in half if desired, and serve immediately.