Scrambled Egg and Black Bean Burrito with Crispy 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 Burrito with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Black Bean Burrito with Crispy Roasted Vegetables

Dive into a vibrant mix of softly scrambled eggs enriched with extra egg whites for a protein boost, nestled within a warm whole wheat tortilla filled with hearty black beans. This burrito is accompanied by a colorful medley of roasted bell peppers, red onions, and zucchini lightly drizzled with olive oil, making every bite a satisfying blend of textures and flavors.

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NUTRITION

549kcal
Protein
37.3g
Fat
22.5g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (~150g)

2 Large Egg Whites (~66g)

1/2 cup Canned Black Beans (~130g)

1 Whole Wheat Tortilla (~40g)

1/2 cup Mixed Bell Peppers (~75g)

1/4 cup Red Onion (~40g)

1/2 cup Zucchini (~90g)

1 teaspoon Olive Oil (~5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    Wash and slice the bell peppers, red onion, and zucchini into bite-sized pieces. Toss them with 1 teaspoon of olive oil, and a pinch of salt and pepper if desired.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes, stirring halfway, until edges are crispy and vegetables are tender.

  • 4

    While the vegetables are roasting, crack the eggs into a bowl, add the egg whites, and whisk together until fully combined.

  • 5

    Heat a non-stick skillet over medium heat. Pour in the egg mixture and scramble gently until they are softly set. Remove from heat to prevent overcooking.

  • 6

    Warm the whole wheat tortilla in a dry pan for about 30 seconds on each side to make it pliable.

  • 7

    Assemble the burrito by placing the scrambled eggs on the tortilla, adding the drained black beans, and topping with the roasted vegetables.

  • 8

    Roll up the tortilla tightly around the filling. Serve immediately and enjoy your nutrient-packed meal.

Scrambled Egg and Black Bean Burrito with Crispy 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 Burrito with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Black Bean Burrito with Crispy Roasted Vegetables

Dive into a vibrant mix of softly scrambled eggs enriched with extra egg whites for a protein boost, nestled within a warm whole wheat tortilla filled with hearty black beans. This burrito is accompanied by a colorful medley of roasted bell peppers, red onions, and zucchini lightly drizzled with olive oil, making every bite a satisfying blend of textures and flavors.

NUTRITION

549kcal
Protein
37.3g
Fat
22.5g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (~150g)

2 Large Egg Whites (~66g)

1/2 cup Canned Black Beans (~130g)

1 Whole Wheat Tortilla (~40g)

1/2 cup Mixed Bell Peppers (~75g)

1/4 cup Red Onion (~40g)

1/2 cup Zucchini (~90g)

1 teaspoon Olive Oil (~5g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    Wash and slice the bell peppers, red onion, and zucchini into bite-sized pieces. Toss them with 1 teaspoon of olive oil, and a pinch of salt and pepper if desired.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes, stirring halfway, until edges are crispy and vegetables are tender.

  • 4

    While the vegetables are roasting, crack the eggs into a bowl, add the egg whites, and whisk together until fully combined.

  • 5

    Heat a non-stick skillet over medium heat. Pour in the egg mixture and scramble gently until they are softly set. Remove from heat to prevent overcooking.

  • 6

    Warm the whole wheat tortilla in a dry pan for about 30 seconds on each side to make it pliable.

  • 7

    Assemble the burrito by placing the scrambled eggs on the tortilla, adding the drained black beans, and topping with the roasted vegetables.

  • 8

    Roll up the tortilla tightly around the filling. Serve immediately and enjoy your nutrient-packed meal.