Hearty Scrambled Egg and Black Bean Burrito with Roasted Sweet Potato

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 Sweet Potato

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Egg and Black Bean Burrito with Roasted Sweet Potato

Enjoy a vibrant, satisfying meal featuring creamy scrambled eggs, savory black beans, and melty reduced-fat cheddar rolled in a wholesome whole wheat tortilla. Served with tender roasted sweet potato cubes, this dish delivers a balanced combination of rich flavors and textures that cater perfectly to your nutritional goals.

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NUTRITION

554kcal
Protein
35.6g
Fat
21.2g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/2 cup Canned Black Beans

1 (8-inch) Whole Wheat Tortilla

1/2 cup Roasted Sweet Potato

1/4 cup Reduced-Fat Cheddar Cheese

Non-Stick Cooking Spray

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the sweet potato.

  • 2

    Dice the sweet potato into small cubes. Toss lightly with a pinch of salt and a spray of non-stick cooking spray. Arrange on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, rinse and drain the black beans.

  • 4

    In a bowl, beat the eggs with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat and coat lightly with cooking spray. Pour in the eggs and scramble gently until mostly set.

  • 6

    Add the black beans and reduced-fat cheddar cheese to the eggs, stirring until the cheese melts and the mixture is heated through. Remove from heat.

  • 7

    Warm the whole wheat tortilla briefly in a separate dry pan or microwave.

  • 8

    Spoon the egg and black bean mixture onto the tortilla, roll tightly into a burrito shape.

  • 9

    Serve the burrito with a side of roasted sweet potato cubes. Enjoy your hearty and nutritious meal!

Hearty Scrambled Egg and Black Bean Burrito with Roasted Sweet Potato

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 Sweet Potato

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Egg and Black Bean Burrito with Roasted Sweet Potato

Enjoy a vibrant, satisfying meal featuring creamy scrambled eggs, savory black beans, and melty reduced-fat cheddar rolled in a wholesome whole wheat tortilla. Served with tender roasted sweet potato cubes, this dish delivers a balanced combination of rich flavors and textures that cater perfectly to your nutritional goals.

NUTRITION

554kcal
Protein
35.6g
Fat
21.2g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/2 cup Canned Black Beans

1 (8-inch) Whole Wheat Tortilla

1/2 cup Roasted Sweet Potato

1/4 cup Reduced-Fat Cheddar Cheese

Non-Stick Cooking Spray

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the sweet potato.

  • 2

    Dice the sweet potato into small cubes. Toss lightly with a pinch of salt and a spray of non-stick cooking spray. Arrange on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, rinse and drain the black beans.

  • 4

    In a bowl, beat the eggs with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat and coat lightly with cooking spray. Pour in the eggs and scramble gently until mostly set.

  • 6

    Add the black beans and reduced-fat cheddar cheese to the eggs, stirring until the cheese melts and the mixture is heated through. Remove from heat.

  • 7

    Warm the whole wheat tortilla briefly in a separate dry pan or microwave.

  • 8

    Spoon the egg and black bean mixture onto the tortilla, roll tightly into a burrito shape.

  • 9

    Serve the burrito with a side of roasted sweet potato cubes. Enjoy your hearty and nutritious meal!