YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Egg Burrito with Roasted Sweet Potatoes and Black Beans
Enjoy a satisfying fusion of comfort and nutrition with this hearty burrito. Fluffy scrambled eggs combine with well-seasoned black beans and tender roasted sweet potatoes, all wrapped in a warm whole wheat tortilla. A drizzle of olive oil and a sprinkle of your favorite spices elevate this dish into a flavorful, balanced meal perfect for any time of day.
INGREDIENTS
3 large Eggs
1/3 cup Black Beans (cooked)
1/2 medium Sweet Potato (roasted)
1 small Whole Wheat Tortilla
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes. Toss with a little olive oil, salt, and pepper, then spread on a baking sheet. Roast for about 20-25 minutes until tender and slightly caramelized.
Meanwhile, rinse and drain the black beans if using canned. Warm them up in a small saucepan over low heat with a pinch of salt and pepper.
In a bowl, crack the eggs and whisk until fully combined. Season with salt and pepper.
Heat a non-stick skillet over medium heat and add the teaspoon of olive oil. Pour in the eggs and gently scramble until just set, keeping them soft and creamy.
Warm the whole wheat tortilla in a separate dry skillet for about 30 seconds on each side or in the microwave for 10-15 seconds.
Assemble the burrito by layering the scrambled eggs, roasted sweet potato cubes, and heated black beans onto the tortilla. Add any extra seasonings or your favorite salsa if desired.
Fold the burrito, serve warm, and enjoy your hearty, balanced meal!