YOUR SOLIN GENERATED RECIPE
Savory Scrambled Egg and Black Bean Burrito with Crispy Sweet Potatoes
Enjoy a wholesome burrito filled with savory scrambled eggs and hearty black beans wrapped in a soft whole wheat tortilla, paired with golden, crispy sweet potatoes. This dish brings together a satisfying blend of textures and layers of flavor to energize your day.
INGREDIENTS
3 large Eggs
1/2 cup Canned Black Beans (No Salt Added)
1 medium Whole Wheat Tortilla
1 small Sweet Potato
1 tsp Extra Virgin Olive Oil
1/2 tsp Ground Cumin
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 425°F. Peel (if desired) and dice the small sweet potato into bite-sized cubes.
Toss the diced sweet potato with 1 tsp of extra virgin olive oil, 1/2 tsp ground cumin, salt, and black pepper. Spread them on a baking sheet in a single layer for even roasting.
Roast the sweet potato cubes in the preheated oven for 20-25 minutes, stirring halfway, until they are crispy on the edges and tender inside.
While the sweet potatoes roast, rinse and drain the black beans. In a non-stick skillet over medium heat, lightly warm the black beans. Set aside.
Crack 3 large eggs into a bowl, add a pinch of salt and pepper, and whisk well. Pour the eggs into a heated non-stick skillet over medium heat. Gently stir to scramble until the eggs start to set.
Once the eggs are partially set, fold in the warmed black beans. Continue to cook until the eggs are fully scrambled but still moist and creamy.
Warm the whole wheat tortilla in a dry skillet over medium heat or microwave it for about 20 seconds until pliable.
Spoon the scrambled egg and black bean mixture down the center of the tortilla. Roll the tortilla tightly to form a burrito.
Plate the burrito alongside a serving of crispy roasted sweet potatoes. Serve warm and enjoy!