Savory Scrambled Egg and Black Bean Burrito with Roasted Sweet Potatoes and Fresh Greens

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

Savory Scrambled Egg and Black Bean Burrito with Roasted Sweet Potatoes and Fresh Greens

YOUR SOLIN GENERATED RECIPE

Savory Scrambled Egg and Black Bean Burrito with Roasted Sweet Potatoes and Fresh Greens

Enjoy a satisfying, protein-packed meal that combines fluffy scrambled eggs with hearty black beans wrapped in a whole wheat tortilla, served alongside tender roasted sweet potatoes and a crisp bed of fresh greens. This dish delivers a savory blend of textures and flavors for a nourishing start, mid-day boost, or light dinner.

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NUTRITION

584kcal
Protein
33.5g
Fat
20.7g
Carbs
69.5g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

1/2 cup Canned Black Beans (130g, drained)

1 Whole Wheat Tortilla (8 inch, 50g)

1 cup cubed Sweet Potato (150g)

1 cup Mixed Salad Greens (30g)

1/2 teaspoon Olive Oil (2.3g)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the cubed sweet potatoes lightly with 1/2 teaspoon olive oil and a pinch of salt and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 3

    While the potatoes roast, drain and rinse the black beans and set aside.

  • 4

    In a bowl, crack the eggs and beat them until frothy. Season with a little salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat and scramble the eggs until softly set, stirring gently. In the last minute of cooking, fold in the black beans so they warm through.

  • 6

    Warm the whole wheat tortilla in a dry pan or microwave for a few seconds.

  • 7

    Fill the tortilla with the egg and black bean scramble, add a handful of fresh mixed greens, and roll into a burrito.

  • 8

    Plate the burrito alongside a serving of roasted sweet potatoes and enjoy your balanced, savory meal.

Savory Scrambled Egg and Black Bean Burrito with Roasted Sweet Potatoes and Fresh Greens

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

Savory Scrambled Egg and Black Bean Burrito with Roasted Sweet Potatoes and Fresh Greens

YOUR SOLIN GENERATED RECIPE

Savory Scrambled Egg and Black Bean Burrito with Roasted Sweet Potatoes and Fresh Greens

Enjoy a satisfying, protein-packed meal that combines fluffy scrambled eggs with hearty black beans wrapped in a whole wheat tortilla, served alongside tender roasted sweet potatoes and a crisp bed of fresh greens. This dish delivers a savory blend of textures and flavors for a nourishing start, mid-day boost, or light dinner.

NUTRITION

584kcal
Protein
33.5g
Fat
20.7g
Carbs
69.5g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

1/2 cup Canned Black Beans (130g, drained)

1 Whole Wheat Tortilla (8 inch, 50g)

1 cup cubed Sweet Potato (150g)

1 cup Mixed Salad Greens (30g)

1/2 teaspoon Olive Oil (2.3g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the cubed sweet potatoes lightly with 1/2 teaspoon olive oil and a pinch of salt and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 3

    While the potatoes roast, drain and rinse the black beans and set aside.

  • 4

    In a bowl, crack the eggs and beat them until frothy. Season with a little salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat and scramble the eggs until softly set, stirring gently. In the last minute of cooking, fold in the black beans so they warm through.

  • 6

    Warm the whole wheat tortilla in a dry pan or microwave for a few seconds.

  • 7

    Fill the tortilla with the egg and black bean scramble, add a handful of fresh mixed greens, and roll into a burrito.

  • 8

    Plate the burrito alongside a serving of roasted sweet potatoes and enjoy your balanced, savory meal.