Hearty Egg, Black Bean, and Roasted Sweet Potato Breakfast Burrito

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

Hearty Egg, Black Bean, and Roasted Sweet Potato Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

Hearty Egg, Black Bean, and Roasted Sweet Potato Breakfast Burrito

Enjoy a vibrant, protein-packed burrito combining fluffy scrambled eggs, savory black beans, tender roasted sweet potato, and a melt of low‐fat cheese wrapped in a wholesome whole wheat tortilla. Enhanced with a sprinkle of fresh spinach, this meal harmonizes textures and flavors to energize your day without compromising on taste.

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NUTRITION

433kcal
Protein
26.5g
Fat
10.7g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

1/2 cup Canned Black Beans (130g)

1/2 medium Sweet Potato (100g)

1 Whole Wheat Tortilla (50g)

1/4 cup Shredded Low-Fat Cheese (28g)

1 cup Fresh Spinach (30g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes, toss with a small drizzle of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.

  • 2

    While the sweet potato is roasting, drain and rinse the black beans. Roughly mash a few of the beans for texture if desired.

  • 3

    In a bowl, whisk the eggs until well-beaten. Pour the eggs into a preheated non-stick skillet over medium heat, season lightly with salt and pepper, and scramble until just set.

  • 4

    Once the eggs are nearly cooked, add the fresh spinach and allow it to wilt into the eggs.

  • 5

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it pliable.

  • 6

    Assemble the burrito by placing the scrambled eggs and spinach in the center of the tortilla, topping with roasted sweet potato cubes, black beans, and shredded low-fat cheese.

  • 7

    Fold in the sides and roll tightly. Optionally, place the burrito back in the skillet for a minute on each side to crisp the tortilla slightly.

  • 8

    Serve warm and enjoy your hearty, balanced breakfast burrito!

Hearty Egg, Black Bean, and Roasted Sweet Potato Breakfast Burrito

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

Hearty Egg, Black Bean, and Roasted Sweet Potato Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

Hearty Egg, Black Bean, and Roasted Sweet Potato Breakfast Burrito

Enjoy a vibrant, protein-packed burrito combining fluffy scrambled eggs, savory black beans, tender roasted sweet potato, and a melt of low‐fat cheese wrapped in a wholesome whole wheat tortilla. Enhanced with a sprinkle of fresh spinach, this meal harmonizes textures and flavors to energize your day without compromising on taste.

NUTRITION

433kcal
Protein
26.5g
Fat
10.7g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

1/2 cup Canned Black Beans (130g)

1/2 medium Sweet Potato (100g)

1 Whole Wheat Tortilla (50g)

1/4 cup Shredded Low-Fat Cheese (28g)

1 cup Fresh Spinach (30g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes, toss with a small drizzle of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.

  • 2

    While the sweet potato is roasting, drain and rinse the black beans. Roughly mash a few of the beans for texture if desired.

  • 3

    In a bowl, whisk the eggs until well-beaten. Pour the eggs into a preheated non-stick skillet over medium heat, season lightly with salt and pepper, and scramble until just set.

  • 4

    Once the eggs are nearly cooked, add the fresh spinach and allow it to wilt into the eggs.

  • 5

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it pliable.

  • 6

    Assemble the burrito by placing the scrambled eggs and spinach in the center of the tortilla, topping with roasted sweet potato cubes, black beans, and shredded low-fat cheese.

  • 7

    Fold in the sides and roll tightly. Optionally, place the burrito back in the skillet for a minute on each side to crisp the tortilla slightly.

  • 8

    Serve warm and enjoy your hearty, balanced breakfast burrito!