YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Egg and Roasted Sweet Potato Burrito
A comforting burrito bursting with creamy scrambled eggs, tender roasted sweet potato, and a hint of melty low‐fat cheese, complemented by black beans and slices of fresh avocado. This versatile dish is not only satisfying but also perfectly balanced to fuel your day, whether as breakfast, lunch, or dinner.
INGREDIENTS
3 large eggs
1/2 medium roasted sweet potato
1 whole wheat tortilla (6-inch)
1/4 avocado, sliced
1/4 cup low-fat shredded cheddar cheese
1/4 cup canned black beans (rinsed)
Salt, pepper, and paprika to taste
PREPARATION
Preheat your oven to 400°F. Dice the sweet potato into small cubes, toss lightly with your chosen seasonings (salt, pepper, paprika), and spread on a baking sheet. Roast for 20-25 minutes until tender.
While the sweet potato is roasting, crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until fully combined. If desired, add a splash of water or milk for extra fluffiness.
Heat a non-stick skillet over medium-low heat. Pour in the eggs and gently stir continuously until soft curds begin to form. When nearly set, sprinkle the low-fat cheese over the eggs and fold it in until just melted and creamy.
Warm the whole wheat tortilla in a dry skillet or in the microwave for about 20 seconds to make it pliable.
Assemble the burrito by layering the creamy scrambled eggs, roasted sweet potato cubes, rinsed black beans, and slices of avocado in the center of the tortilla.
Roll up the tortilla tightly and, if desired, lightly grill the burrito in the skillet for a minute on each side to achieve a slight crisp on the outside.
Slice in half and serve immediately. Enjoy your balanced, protein-rich, and flavorful burrito!