Hearty Egg and Sweet Potato Breakfast Burrito with Black Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Egg and Sweet Potato Breakfast Burrito with Black Beans

YOUR SOLIN GENERATED RECIPE

Hearty Egg and Sweet Potato Breakfast Burrito with Black Beans

Enjoy a vibrant, filling burrito bursting with roasted sweet potato, scrambled eggs, nutritious black beans, and a sprinkle of low-fat cheese, all wrapped in a warm whole wheat tortilla. The medley of textures and flavors makes this versatile burrito a satisfying meal any time of the day.

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NUTRITION

363kcal
Protein
21.5g
Fat
10.7g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (approx. 150g total)

1/2 medium Sweet Potato (approx. 100g)

1/4 cup cooked Black Beans (approx. 44g)

1 Whole Wheat Tortilla (approx. 40g)

1 cup Fresh Spinach (approx. 30g)

1 ounce Shredded Low-Fat Cheddar Cheese (approx. 28g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato, toss lightly with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for 20 minutes or until tender.

  • 2

    While the sweet potato roasts, heat a non-stick skillet over medium heat. Add the eggs and scramble until softly set.

  • 3

    In a small pot, gently warm the black beans.

  • 4

    Lay the whole wheat tortilla flat and layer with fresh spinach. Add the roasted sweet potato, scrambled eggs, and black beans.

  • 5

    Sprinkle the shredded low-fat cheddar cheese on top. Fold the tortilla into a burrito.

  • 6

    Optional: Return the wrapped burrito to the skillet for 1-2 minutes per side to crisp the tortilla slightly before serving.

Hearty Egg and Sweet Potato Breakfast Burrito with Black Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Egg and Sweet Potato Breakfast Burrito with Black Beans

YOUR SOLIN GENERATED RECIPE

Hearty Egg and Sweet Potato Breakfast Burrito with Black Beans

Enjoy a vibrant, filling burrito bursting with roasted sweet potato, scrambled eggs, nutritious black beans, and a sprinkle of low-fat cheese, all wrapped in a warm whole wheat tortilla. The medley of textures and flavors makes this versatile burrito a satisfying meal any time of the day.

NUTRITION

363kcal
Protein
21.5g
Fat
10.7g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (approx. 150g total)

1/2 medium Sweet Potato (approx. 100g)

1/4 cup cooked Black Beans (approx. 44g)

1 Whole Wheat Tortilla (approx. 40g)

1 cup Fresh Spinach (approx. 30g)

1 ounce Shredded Low-Fat Cheddar Cheese (approx. 28g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato, toss lightly with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for 20 minutes or until tender.

  • 2

    While the sweet potato roasts, heat a non-stick skillet over medium heat. Add the eggs and scramble until softly set.

  • 3

    In a small pot, gently warm the black beans.

  • 4

    Lay the whole wheat tortilla flat and layer with fresh spinach. Add the roasted sweet potato, scrambled eggs, and black beans.

  • 5

    Sprinkle the shredded low-fat cheddar cheese on top. Fold the tortilla into a burrito.

  • 6

    Optional: Return the wrapped burrito to the skillet for 1-2 minutes per side to crisp the tortilla slightly before serving.