YOUR SOLIN GENERATED RECIPE
Protein-Packed Scrambled Egg Burrito with Black Beans and Fresh Salsa
Start your day (or midday meal) with this vibrant, protein-loaded burrito that features fluffy scrambled eggs, hearty black beans, and a burst of zesty fresh salsa wrapped in a warm whole wheat tortilla. The melty low‐fat cheddar adds a creamy finish, all brought together with a drizzle of olive oil for extra flavor.
INGREDIENTS
3 large eggs
1/2 cup black beans
1 whole wheat tortilla
1/4 cup low-fat cheddar cheese
1 tsp olive oil
Fresh salsa (made from tomatoes, red onion, cilantro, jalapeño, and lime juice)
PREPARATION
In a small bowl, prepare your fresh salsa by dicing a medium tomato, a small portion of red onion, and a little cilantro; add a finely chopped jalapeño if desired, and squeeze in some lime juice. Mix well and set aside.
Heat a non-stick skillet over medium heat and add 1 tsp of olive oil.
Crack 3 large eggs into a bowl, season lightly with salt and pepper, and whisk until blended.
Pour the eggs into the skillet and gently scramble until they start to set, then stir in the 1/2 cup drained black beans.
Once the eggs are almost cooked through, sprinkle in 1/4 cup low-fat cheddar cheese and allow it to melt while stirring gently.
Warm the whole wheat tortilla in a separate pan or microwave until soft and pliable.
Spoon the scrambled egg and black beans mixture onto the center of the tortilla, top with the fresh salsa, and wrap it into a burrito.
Serve immediately and enjoy your protein-packed meal.