YOUR SOLIN GENERATED RECIPE
Fluffy Egg and Black Bean Breakfast Burrito with Roasted Vegetables
Savor a hearty breakfast burrito bursting with fluffy eggs, protein-packed black beans, and a colorful medley of roasted vegetables all wrapped in a warm whole wheat tortilla. Each bite is loaded with flavor from smoky spices and freshly roasted peppers, zucchini, and onions, giving you a balanced mix of protein and fiber to kickstart your day or power through lunch/dinner.
INGREDIENTS
3 whole eggs
2 egg whites
1/2 cup cooked black beans
1 whole wheat tortilla
1/2 medium red bell pepper
1/2 small zucchini
1/4 small red onion
1 teaspoon olive oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F for roasting the vegetables.
Slice the red bell pepper, zucchini, and red onion into thin strips.
Toss the sliced vegetables with olive oil, salt, and pepper, and spread evenly on a baking sheet.
Roast the vegetables in the oven for 15-20 minutes until slightly charred and tender, stirring halfway through.
While the vegetables are roasting, whisk together the whole eggs and egg whites in a bowl and season with a pinch of salt and pepper.
Spray a non-stick skillet over medium heat and pour in the egg mixture, stirring gently to scramble until fluffy and just set.
Warm the whole wheat tortilla in the microwave or on a dry skillet for about 20 seconds.
Layer the scrambled eggs, roasted vegetables, and black beans onto the tortilla. Fold in the sides and roll into a burrito.
Optional: Add a dash of hot sauce or a squeeze of lime for extra flavor before serving.