YOUR SOLIN GENERATED RECIPE
Hearty Egg, Black Bean, and Roasted Vegetable Burrito
A vibrant and satisfying burrito that marries warm, fluffy eggs, hearty black beans, and perfectly roasted vegetables, all wrapped in a wholesome whole wheat tortilla. This dish bursts with flavor and texture, making it a nourishing option at any time of day.
INGREDIENTS
3 large Eggs (approx. 150g)
1/2 cup Black Beans (approx. 130g)
1/8 cup shredded reduced-fat Cheddar Cheese (approx. 28g)
1 whole wheat 7-inch Tortilla (approx. 45g)
1/2 cup Roasted Mixed Vegetables (approx. 85g)
PREPARATION
Preheat your oven to 425°F for roasting the vegetables.
Chop bell pepper, zucchini, and red onion into bite-sized pieces. Toss with a drizzle of olive oil, salt, and pepper, then spread them evenly on a baking sheet.
Roast the vegetables in the preheated oven for about 15-20 minutes until they are tender and slightly caramelized.
While the vegetables roast, crack the eggs into a bowl, whisk them lightly, and season with a pinch of salt and pepper.
Scramble the eggs in a non-stick skillet over medium heat until just set but still soft.
Warm the whole wheat tortilla in a separate dry pan or microwave for a few seconds so it's pliable.
Assemble the burrito by placing the scrambled eggs in the center of the tortilla. Top with the roasted vegetables, black beans, and a sprinkle of shredded cheese.
Fold the sides of the tortilla over the filling and roll tightly into a burrito.
Optional: For extra crispiness, lightly toast the assembled burrito in the skillet for 1-2 minutes per side.
Serve warm and enjoy your hearty, balanced meal.