YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Egg and Black Bean Breakfast Burrito with Roasted Sweet Potato
Savor a satisfying twist on a classic burrito featuring fluffy scrambled eggs and protein-packed egg whites combined with hearty black beans. Each bite is elevated by tender roasted sweet potato cubes and wrapped in a soft whole wheat tortilla, finished with a bright, fresh salsa drizzle. This versatile dish delivers a balanced mix of flavors and textures that make it the perfect start to your day or a wholesome meal any time.
INGREDIENTS
2 whole eggs
3 egg whites
1/2 cup black beans (drained)
1 whole wheat tortilla
1/2 cup roasted sweet potato cubes
1/2 tsp olive oil
2 tbsp salsa
PREPARATION
Preheat your oven to 400°F. Toss diced sweet potato cubes in 1/2 tsp olive oil and a pinch of salt if desired. Spread them on a baking sheet and roast for about 20-25 minutes until tender and lightly caramelized.
While the sweet potatoes roast, whisk together the 2 whole eggs and 3 egg whites in a bowl until fully blended.
Heat a non-stick skillet over medium heat. Pour in the egg mixture and gently stir, allowing the eggs to scramble. When eggs are about halfway set, gently fold in the drained 1/2 cup black beans.
Warm the whole wheat tortilla in a separate pan or microwave for about 15-20 seconds to soften it.
Assemble the burrito by placing the scrambled eggs and black beans in the center of the tortilla, topping with the roasted sweet potato cubes and a drizzle of 2 tbsp salsa.
Fold the sides and roll tightly to form the burrito. Serve immediately and enjoy your nutrient-packed meal!