Hearty Scrambled Egg and Black Bean Burrito with Roasted Vegetables

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

Hearty Scrambled Egg and Black Bean Burrito with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Egg and Black Bean Burrito with Roasted Vegetables

Enjoy a robust and satisfying meal featuring creamy scrambled eggs enriched with egg whites, hearty black beans, and wrapped in a whole wheat tortilla. Accompanied by a colorful medley of roasted bell peppers, onions, and zucchini, this dish offers a perfect balance of protein, fiber, and flavor to fuel your day.

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NUTRITION

639kcal
Protein
46.4g
Fat
23.4g
Carbs
63.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs (150g)

4 large egg whites (120g)

1/2 cup canned black beans, rinsed (130g)

1 medium whole wheat tortilla (40g)

1 cup sliced mixed bell peppers (92g)

1/2 cup sliced onion (80g)

1 cup sliced zucchini (124g)

1 tsp olive oil (4.5g)

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a baking sheet, toss the sliced mixed bell peppers, onion, and zucchini with olive oil, salt, and pepper. Roast in the preheated oven for 15-20 minutes until the vegetables are tender and slightly caramelized.

  • 3

    Meanwhile, in a bowl, whisk together the whole eggs and egg whites. Season with a pinch of salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat. Pour in the egg mixture, stirring gently to create soft curds. Once the eggs are nearly cooked, stir in the rinsed black beans and allow the heat to warm them through.

  • 5

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

  • 6

    Assemble the burrito by spreading the scrambled egg and black bean mixture onto the tortilla. Top with the roasted vegetables, then roll up tightly.

  • 7

    Serve immediately and enjoy your hearty burrito.

Hearty Scrambled Egg and Black Bean Burrito with Roasted Vegetables

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

Hearty Scrambled Egg and Black Bean Burrito with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Egg and Black Bean Burrito with Roasted Vegetables

Enjoy a robust and satisfying meal featuring creamy scrambled eggs enriched with egg whites, hearty black beans, and wrapped in a whole wheat tortilla. Accompanied by a colorful medley of roasted bell peppers, onions, and zucchini, this dish offers a perfect balance of protein, fiber, and flavor to fuel your day.

NUTRITION

639kcal
Protein
46.4g
Fat
23.4g
Carbs
63.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs (150g)

4 large egg whites (120g)

1/2 cup canned black beans, rinsed (130g)

1 medium whole wheat tortilla (40g)

1 cup sliced mixed bell peppers (92g)

1/2 cup sliced onion (80g)

1 cup sliced zucchini (124g)

1 tsp olive oil (4.5g)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a baking sheet, toss the sliced mixed bell peppers, onion, and zucchini with olive oil, salt, and pepper. Roast in the preheated oven for 15-20 minutes until the vegetables are tender and slightly caramelized.

  • 3

    Meanwhile, in a bowl, whisk together the whole eggs and egg whites. Season with a pinch of salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat. Pour in the egg mixture, stirring gently to create soft curds. Once the eggs are nearly cooked, stir in the rinsed black beans and allow the heat to warm them through.

  • 5

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

  • 6

    Assemble the burrito by spreading the scrambled egg and black bean mixture onto the tortilla. Top with the roasted vegetables, then roll up tightly.

  • 7

    Serve immediately and enjoy your hearty burrito.