High-Protein Whole Wheat Breakfast Burrito with Fluffy Eggs, Black Beans, and Sautéed Veggies

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

High-Protein Whole Wheat Breakfast Burrito with Fluffy Eggs, Black Beans, and Sautéed Veggies

YOUR SOLIN GENERATED RECIPE

High-Protein Whole Wheat Breakfast Burrito with Fluffy Eggs, Black Beans, and Sautéed Veggies

Enjoy a satisfying and nutrient-packed burrito featuring fluffy scrambled eggs blended with a mix of whole eggs and egg whites, hearty black beans, and a colorful medley of sautéed bell peppers and spinach, all wrapped in a wholesome whole wheat tortilla. This balanced meal delivers a robust protein boost while offering fresh flavors and a comforting texture.

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NUTRITION

445kcal
Protein
32.5g
Fat
21.4g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat tortilla (50g)

2 whole eggs (100g)

2 egg whites (66g)

1/4 cup black beans (60g)

1/4 cup chopped bell pepper (38g)

1 cup raw spinach (30g)

1 teaspoon olive oil (5g)

0.5 ounce low-fat shredded cheddar cheese (14g)

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PREPARATION

  • 1

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

  • 2

    In a bowl, whisk together the 2 whole eggs and 2 egg whites until well combined.

  • 3

    Heat olive oil in a non-stick skillet over medium heat. Add the whisked eggs and gently scramble until softly set. Remove the eggs from the pan and set aside.

  • 4

    In the same skillet, add the chopped bell pepper and spinach. Sauté for 2-3 minutes until the veggies soften.

  • 5

    Stir in the black beans into the sautéed veggies and warm them through for about a minute.

  • 6

    Return the scrambled eggs to the skillet and mix with the veggies and beans until evenly distributed.

  • 7

    Spoon the egg and veggie mixture onto the center of the warmed tortilla. Sprinkle the low-fat cheddar cheese over the filling.

  • 8

    Fold the sides of the tortilla and roll tightly into a burrito. Serve warm.

High-Protein Whole Wheat Breakfast Burrito with Fluffy Eggs, Black Beans, and Sautéed Veggies

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

High-Protein Whole Wheat Breakfast Burrito with Fluffy Eggs, Black Beans, and Sautéed Veggies

YOUR SOLIN GENERATED RECIPE

High-Protein Whole Wheat Breakfast Burrito with Fluffy Eggs, Black Beans, and Sautéed Veggies

Enjoy a satisfying and nutrient-packed burrito featuring fluffy scrambled eggs blended with a mix of whole eggs and egg whites, hearty black beans, and a colorful medley of sautéed bell peppers and spinach, all wrapped in a wholesome whole wheat tortilla. This balanced meal delivers a robust protein boost while offering fresh flavors and a comforting texture.

NUTRITION

445kcal
Protein
32.5g
Fat
21.4g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat tortilla (50g)

2 whole eggs (100g)

2 egg whites (66g)

1/4 cup black beans (60g)

1/4 cup chopped bell pepper (38g)

1 cup raw spinach (30g)

1 teaspoon olive oil (5g)

0.5 ounce low-fat shredded cheddar cheese (14g)

PREPARATION

  • 1

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

  • 2

    In a bowl, whisk together the 2 whole eggs and 2 egg whites until well combined.

  • 3

    Heat olive oil in a non-stick skillet over medium heat. Add the whisked eggs and gently scramble until softly set. Remove the eggs from the pan and set aside.

  • 4

    In the same skillet, add the chopped bell pepper and spinach. Sauté for 2-3 minutes until the veggies soften.

  • 5

    Stir in the black beans into the sautéed veggies and warm them through for about a minute.

  • 6

    Return the scrambled eggs to the skillet and mix with the veggies and beans until evenly distributed.

  • 7

    Spoon the egg and veggie mixture onto the center of the warmed tortilla. Sprinkle the low-fat cheddar cheese over the filling.

  • 8

    Fold the sides of the tortilla and roll tightly into a burrito. Serve warm.