YOUR SOLIN GENERATED RECIPE
Wholesome Egg and Black Bean Breakfast Burrito with Roasted Sweet Potatoes
Enjoy this vibrant, protein-packed burrito filled with scrambled eggs and hearty black beans, all wrapped in a whole wheat tortilla. Complemented by tender roasted sweet potatoes seasoned with a kick of cumin and chili, this meal promises a burst of flavors that is both nourishing and satisfying at any time of the day.
INGREDIENTS
3 large Eggs
0.75 cup Canned Black Beans
1 Whole Wheat Tortilla
0.5 medium Sweet Potato
1 teaspoon Olive Oil
0.5 teaspoon Cumin
Salt & Pepper
PREPARATION
Preheat your oven to 400°F. Dice the sweet potato into small cubes and toss with olive oil, cumin, salt, and pepper.
Spread the sweet potato cubes evenly on a baking sheet and roast in the oven for about 20-25 minutes, or until tender and slightly crisp on the edges.
While the sweet potatoes are roasting, rinse and drain the black beans. In a small saucepan over medium heat, warm the beans with a pinch of salt and pepper until heated through.
Crack the eggs into a bowl, season with salt and pepper, and whisk lightly. In a non-stick skillet over medium heat, scramble the eggs until softly set.
Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it pliable.
Assemble the burrito by layering the scrambled eggs, black beans, and a few spoonfuls of roasted sweet potatoes onto the center of the tortilla. Roll up the tortilla tightly, folding in the sides as you go.
Optionally, serve with any extra roasted sweet potatoes on the side and a dash of hot sauce or salsa if desired.