Loaded Scrambled Egg and Sweet Potato Breakfast Burrito

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

Loaded Scrambled Egg and Sweet Potato Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

Loaded Scrambled Egg and Sweet Potato Breakfast Burrito

Savor this satisfying burrito filled with fluffy scrambled eggs, tender baked sweet potato cubes, hearty black beans, a touch of melty low-fat cheddar, and fresh spinach, all wrapped in a whole wheat tortilla and brightened up with zesty salsa. It’s a balanced meal perfect for any time of the day where every bite delivers comfort and flavor.

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NUTRITION

564kcal
Protein
33.1g
Fat
20.4g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

1 small Sweet Potato (130g)

1 whole Wheat Tortilla (40g)

1/4 cup Black Beans (43g)

1/8 cup Low-Fat Cheddar Cheese (14g)

1 cup Spinach (30g)

1/4 cup Salsa (60g)

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PREPARATION

  • 1

    Peel and cube the sweet potato into small, bite-sized pieces. Place them in a pot of simmering water or steam until tender, about 10-12 minutes.

  • 2

    While the sweet potato cooks, whisk the eggs in a bowl with a pinch of salt and pepper.

  • 3

    In a non-stick skillet over medium heat, lightly spray with cooking spray or a teaspoon of olive oil and add the whisked eggs. Gently scramble until just set.

  • 4

    Once the sweet potato is tender, drain and add to the skillet to combine with the eggs along with the black beans and spinach. Stir until the spinach wilts slightly.

  • 5

    Warm the whole wheat tortilla in a separate pan or microwave for about 15-20 seconds until pliable.

  • 6

    Spread the egg and sweet potato mixture onto the tortilla, sprinkle with low-fat cheddar cheese, and drizzle with salsa.

  • 7

    Fold in the sides of the tortilla and roll it up tightly to form a burrito.

  • 8

    Serve immediately while warm and enjoy your satisfying, balanced meal.

Loaded Scrambled Egg and Sweet Potato Breakfast Burrito

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

Loaded Scrambled Egg and Sweet Potato Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

Loaded Scrambled Egg and Sweet Potato Breakfast Burrito

Savor this satisfying burrito filled with fluffy scrambled eggs, tender baked sweet potato cubes, hearty black beans, a touch of melty low-fat cheddar, and fresh spinach, all wrapped in a whole wheat tortilla and brightened up with zesty salsa. It’s a balanced meal perfect for any time of the day where every bite delivers comfort and flavor.

NUTRITION

564kcal
Protein
33.1g
Fat
20.4g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

1 small Sweet Potato (130g)

1 whole Wheat Tortilla (40g)

1/4 cup Black Beans (43g)

1/8 cup Low-Fat Cheddar Cheese (14g)

1 cup Spinach (30g)

1/4 cup Salsa (60g)

PREPARATION

  • 1

    Peel and cube the sweet potato into small, bite-sized pieces. Place them in a pot of simmering water or steam until tender, about 10-12 minutes.

  • 2

    While the sweet potato cooks, whisk the eggs in a bowl with a pinch of salt and pepper.

  • 3

    In a non-stick skillet over medium heat, lightly spray with cooking spray or a teaspoon of olive oil and add the whisked eggs. Gently scramble until just set.

  • 4

    Once the sweet potato is tender, drain and add to the skillet to combine with the eggs along with the black beans and spinach. Stir until the spinach wilts slightly.

  • 5

    Warm the whole wheat tortilla in a separate pan or microwave for about 15-20 seconds until pliable.

  • 6

    Spread the egg and sweet potato mixture onto the tortilla, sprinkle with low-fat cheddar cheese, and drizzle with salsa.

  • 7

    Fold in the sides of the tortilla and roll it up tightly to form a burrito.

  • 8

    Serve immediately while warm and enjoy your satisfying, balanced meal.