YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato and Scrambled Egg Burrito with Fresh Salsa
A vibrant, satisfying burrito that brings together crispy roasted sweet potato, fluffy scrambled eggs enriched with extra egg whites, hearty black beans, all wrapped in a warm whole wheat tortilla and topped with a zesty fresh salsa. This dish offers a playful mix of textures and bright flavors, perfect for any time of day.
INGREDIENTS
3 large eggs
2 egg whites
1 medium sweet potato
1 whole wheat tortilla
1/4 cup black beans
Fresh salsa (approx. 50g)
PREPARATION
Preheat your oven to 400°F.
Peel and cube the sweet potato into small bite-sized pieces. Toss with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet.
Roast the sweet potato in the oven for about 20-25 minutes until it is tender and slightly crispy on the edges.
While the sweet potato is roasting, prepare the fresh salsa by dicing a small tomato, a bit of red onion, a jalapeño, and mixing with chopped cilantro and a squeeze of lime juice. Set aside.
In a bowl, whisk together the 3 whole eggs and 2 egg whites. Season with salt and pepper.
Heat a non-stick skillet over medium heat and pour in the egg mixture. Gently scramble until just set for a creamy texture.
Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it pliable.
Assemble the burrito by placing the scrambled eggs in the center of the tortilla. Top with the roasted sweet potato, black beans, and a spoonful of fresh salsa.
Fold the sides of the tortilla over the filling and roll it up tightly. Enjoy immediately while warm.