YOUR SOLIN GENERATED RECIPE
Loaded Scrambled Egg, Black Bean, and Roasted Sweet Potato Burrito
Savor this vibrant burrito bursting with protein-rich scrambled eggs, hearty black beans, and perfectly roasted sweet potato, all wrapped in a soft whole wheat tortilla and lightly finished with a sprinkle of shredded low-fat cheese and a dollop of fresh salsa. This meal delivers a balanced blend of flavors and textures for a satisfying and energizing start or mid-day boost.
INGREDIENTS
2 large eggs
1/2 cup black beans
1/2 medium sweet potato (roasted)
1 small whole wheat tortilla
1/4 cup shredded low-fat cheddar cheese
2 tbsp salsa
PREPARATION
Preheat the oven to 400°F for roasting the sweet potato.
Peel and dice the sweet potato into small cubes. Toss with a light drizzle of olive oil, salt, and pepper, then spread on a baking sheet.
Roast the sweet potato in the preheated oven for 20-25 minutes, or until tender and lightly caramelized.
While the sweet potato is roasting, crack the eggs into a bowl and whisk until well combined.
In a non-stick skillet over medium heat, lightly scramble the eggs until just set.
Warm the black beans in a small pot or microwave until heated through.
Lay out the whole wheat tortilla and evenly layer the scrambled eggs, black beans, roasted sweet potato, and sprinkle the shredded low-fat cheddar cheese on top.
Finish with a generous spoonful of salsa over the filling.
Fold the tortilla into a burrito and serve immediately.