Hearty Black Bean and Roasted Veggie Burrito

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

Hearty Black Bean and Roasted Veggie Burrito

YOUR SOLIN GENERATED RECIPE

Hearty Black Bean and Roasted Veggie Burrito

Savor this vibrant burrito loaded with tender, seasoned black beans and a medley of roasted bell peppers, zucchini, and red onions, all wrapped in a whole wheat tortilla and finished with a dollop of creamy nonfat Greek yogurt and a sprinkle of tangy feta cheese. Enjoy a balanced, nourishing meal that delivers robust textures and flavors in every bite.

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NUTRITION

574kcal
Protein
33.5g
Fat
12.2g
Carbs
86g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Black Beans

1 medium Whole Wheat Tortilla

1 cup Mixed Roasted Vegetables

1/4 cup Nonfat Greek Yogurt

1/8 cup Feta Cheese

1 teaspoon Olive Oil

Assorted Spices (Cumin, Chili Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the mixed vegetables (bell peppers, zucchini, red onions) with olive oil and a pinch of salt, pepper, cumin, and chili powder. Spread them out on a baking sheet and roast for about 20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds on each side.

  • 4

    In a bowl, mix the black beans with a little of the same spices to enhance their flavor.

  • 5

    Lay the tortilla flat and layer the spiced black beans down the center, followed by the roasted vegetables.

  • 6

    Top with a dollop of nonfat Greek yogurt and sprinkle with crumbled feta cheese.

  • 7

    Roll the tortilla tightly around the filling to form a burrito. Slice in half if desired and serve warm.

Hearty Black Bean and Roasted Veggie Burrito

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

Hearty Black Bean and Roasted Veggie Burrito

YOUR SOLIN GENERATED RECIPE

Hearty Black Bean and Roasted Veggie Burrito

Savor this vibrant burrito loaded with tender, seasoned black beans and a medley of roasted bell peppers, zucchini, and red onions, all wrapped in a whole wheat tortilla and finished with a dollop of creamy nonfat Greek yogurt and a sprinkle of tangy feta cheese. Enjoy a balanced, nourishing meal that delivers robust textures and flavors in every bite.

NUTRITION

574kcal
Protein
33.5g
Fat
12.2g
Carbs
86g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Black Beans

1 medium Whole Wheat Tortilla

1 cup Mixed Roasted Vegetables

1/4 cup Nonfat Greek Yogurt

1/8 cup Feta Cheese

1 teaspoon Olive Oil

Assorted Spices (Cumin, Chili Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the mixed vegetables (bell peppers, zucchini, red onions) with olive oil and a pinch of salt, pepper, cumin, and chili powder. Spread them out on a baking sheet and roast for about 20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds on each side.

  • 4

    In a bowl, mix the black beans with a little of the same spices to enhance their flavor.

  • 5

    Lay the tortilla flat and layer the spiced black beans down the center, followed by the roasted vegetables.

  • 6

    Top with a dollop of nonfat Greek yogurt and sprinkle with crumbled feta cheese.

  • 7

    Roll the tortilla tightly around the filling to form a burrito. Slice in half if desired and serve warm.