High-Protein Veggie Breakfast Burrito

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

High-Protein Veggie Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

High-Protein Veggie Breakfast Burrito

Savor this vibrant and nourishing burrito bursting with fluffy egg whites, hearty black beans, and crisp, colorful veggies wrapped in a warm whole wheat tortilla. A sprinkle of low-fat cheese and a few slices of creamy avocado elevate this dish, creating a satisfying meal that fuels your morning or midday adventures.

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NUTRITION

461kcal
Protein
40.2g
Fat
12.3g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites

1 8-inch whole wheat tortilla

1/3 cup black beans

1/4 cup low-fat shredded cheese

1/2 cup diced bell peppers

1 cup raw spinach

1/4 medium avocado (sliced)

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PREPARATION

  • 1

    Spray a non-stick skillet with a light coating of cooking spray and heat over medium heat.

  • 2

    Add the diced bell peppers and spinach to the skillet. Sauté for 2-3 minutes until the vegetables are slightly softened.

  • 3

    Pour in the egg whites and gently scramble them with the vegetables until just set. Season lightly with salt and pepper if desired.

  • 4

    Warm the whole wheat tortilla in a separate dry skillet or microwave for about 20 seconds to make it pliable.

  • 5

    Spread the black beans evenly over the tortilla, then layer the scrambled egg whites and veggies on top.

  • 6

    Sprinkle the low-fat shredded cheese over the warm ingredients so it begins to melt, and add the avocado slices.

  • 7

    Fold the sides of the tortilla inwards and roll tightly to form a burrito.

  • 8

    Serve immediately and enjoy this protein-packed, nutrient-rich meal.

High-Protein Veggie Breakfast Burrito

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

High-Protein Veggie Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

High-Protein Veggie Breakfast Burrito

Savor this vibrant and nourishing burrito bursting with fluffy egg whites, hearty black beans, and crisp, colorful veggies wrapped in a warm whole wheat tortilla. A sprinkle of low-fat cheese and a few slices of creamy avocado elevate this dish, creating a satisfying meal that fuels your morning or midday adventures.

NUTRITION

461kcal
Protein
40.2g
Fat
12.3g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites

1 8-inch whole wheat tortilla

1/3 cup black beans

1/4 cup low-fat shredded cheese

1/2 cup diced bell peppers

1 cup raw spinach

1/4 medium avocado (sliced)

PREPARATION

  • 1

    Spray a non-stick skillet with a light coating of cooking spray and heat over medium heat.

  • 2

    Add the diced bell peppers and spinach to the skillet. Sauté for 2-3 minutes until the vegetables are slightly softened.

  • 3

    Pour in the egg whites and gently scramble them with the vegetables until just set. Season lightly with salt and pepper if desired.

  • 4

    Warm the whole wheat tortilla in a separate dry skillet or microwave for about 20 seconds to make it pliable.

  • 5

    Spread the black beans evenly over the tortilla, then layer the scrambled egg whites and veggies on top.

  • 6

    Sprinkle the low-fat shredded cheese over the warm ingredients so it begins to melt, and add the avocado slices.

  • 7

    Fold the sides of the tortilla inwards and roll tightly to form a burrito.

  • 8

    Serve immediately and enjoy this protein-packed, nutrient-rich meal.