YOUR SOLIN GENERATED RECIPE
Hearty Egg and Black Bean Breakfast Burrito with Roasted Sweet Potatoes
Experience a vibrant mix of flavors in this hearty burrito featuring scrambled eggs and egg whites, zesty black beans, all wrapped in a whole wheat tortilla paired with a side of perfectly roasted sweet potatoes. The combination offers a satisfying balance of protein, fiber, and nutrients to kickstart your day or refuel anytime.
INGREDIENTS
2 large Eggs
2 Egg Whites
1/2 cup Black Beans (rinsed)
1 Whole Wheat Tortilla
1/2 cup diced Sweet Potato
1 teaspoon Olive Oil
Salt & Pepper to taste
Chili Powder to taste
PREPARATION
Preheat your oven to 400°F.
Toss the diced sweet potatoes with olive oil, salt, pepper, and a pinch of chili powder, then spread them on a baking sheet.
Roast the sweet potatoes for about 20-25 minutes until tender and slightly caramelized, stirring halfway through.
Meanwhile, whisk together the whole eggs and egg whites in a bowl with a pinch of salt and pepper.
Spray or lightly oil a non-stick skillet and pour in the egg mixture. Stir continuously on medium heat until softly scrambled.
Warm the whole wheat tortilla in a separate pan or microwave for a few seconds to make it more pliable.
Layer the scrambled eggs onto the tortilla, add the rinsed black beans, and season with a little extra chili powder if desired.
Fold the sides of the tortilla to secure the filling, creating a burrito.
Plate the burrito alongside the roasted sweet potatoes and serve immediately.