YOUR SOLIN GENERATED RECIPE
Savory Egg, Black Bean, and Roasted Sweet Potato Burrito
Enjoy a hearty, satisfying burrito that balances creamy eggs with robust black beans and sweet roasted sweet potato, all wrapped in a soft whole wheat tortilla. A medley of sautéed red bell pepper, spinach, and onion enhance the flavors and add a delightful crunch, making this a versatile meal perfect for breakfast, lunch, or dinner.
INGREDIENTS
3 large eggs
0.75 cup cooked black beans
0.5 cup diced roasted sweet potato
1 whole wheat tortilla
0.25 cup chopped red bell pepper
0.5 cup fresh spinach
0.25 cup chopped onion
0.5 teaspoon olive oil
Salt and pepper, to taste
PREPARATION
Preheat your oven to 400°F. Toss the diced sweet potato with a tiny drizzle of olive oil, salt, and pepper, and roast on a baking sheet for about 20-25 minutes until tender and slightly caramelized.
While the sweet potato roasts, heat a small skillet over medium heat with the remaining olive oil. Sauté the chopped onions and red bell pepper until they soften, then add the spinach for the last minute until wilted. Season with salt and pepper.
In a bowl, whisk the eggs with a pinch of salt and pepper. Pour them into a non-stick skillet over medium-low heat and scramble gently until just set.
Warm the whole wheat tortilla in a dry pan or microwave for a few seconds to make it pliable.
Assemble the burrito by layering the scrambled eggs, sautéed vegetables, roasted sweet potato, and black beans onto the center of the tortilla.
Fold in the sides and roll up tightly. Serve immediately, enjoying the mix of textures and flavors in every bite.