YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Egg and Black Bean Breakfast Burrito with Fresh Veggies
Enjoy this nutrient-packed burrito that combines fluffy scrambled eggs and egg whites with protein-rich black beans, all wrapped in a whole wheat tortilla and mixed with crisp, fresh veggies. The medley of sautéed bell peppers, spinach, and tomato delivers a burst of color and flavor, making this dish as delightful as it is hearty.
INGREDIENTS
2 large Eggs (100g total)
3 large Egg Whites (99g total)
1/2 cup Black Beans (130g)
1 medium Whole Wheat Tortilla (40g)
1/4 medium Bell Pepper (30g)
1/2 cup Fresh Spinach (15g)
1/4 medium Tomato (40g)
1 tsp Olive Oil (5g)
PREPARATION
Crack the 2 eggs into a bowl and add 3 egg whites. Whisk together until well combined.
Rinse and drain the black beans if using canned. Set aside.
Dice the bell pepper and tomato, and roughly chop the spinach.
Heat a non-stick skillet over medium heat and add the teaspoon of olive oil.
Add the diced bell pepper and tomato to the pan and sauté for about 2-3 minutes until they begin to soften.
Pour in the egg mixture and gently scramble until the eggs start to set, about 3-4 minutes.
Fold in the black beans and spinach, continuing to cook until the spinach wilts and the beans are heated through.
Warm the whole wheat tortilla in a separate pan or microwave for a few seconds to make it pliable.
Spoon the scrambled egg and black bean mixture onto the center of the tortilla, then roll up to form a burrito.
Serve immediately and enjoy your hearty, nutrient-balanced meal.