Crispy Sweet Potato, Scrambled Egg, and Black Bean Burrito

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

Crispy Sweet Potato, Scrambled Egg, and Black Bean Burrito

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato, Scrambled Egg, and Black Bean Burrito

Enjoy a hearty yet balanced burrito featuring crispy, oven-roasted sweet potato cubes, fluffy scrambled eggs, and protein-packed black beans wrapped in a whole wheat tortilla. This dish delivers a delightful mix of textures and flavors—sweet, savory, and slightly smoky—with a satisfying crunch from the roasted sweet potatoes, all wrapped up in a warm tortilla for easy, on-the-go nourishment.

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NUTRITION

530kcal
Protein
21.3g
Fat
12.9g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g total)

1 medium Sweet Potato (~114g)

2/3 cup cooked Black Beans (~133g)

1 Whole Wheat Tortilla (~40g)

1/2 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Peel and dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes in 1/2 teaspoon of olive oil, and season lightly with salt and pepper. Spread them on a baking sheet in a single layer.

  • 3

    Roast the sweet potato in the oven for 20-25 minutes, or until they are tender and edges are slightly crispy, stirring halfway through.

  • 4

    While the sweet potato bakes, heat a non-stick pan over medium heat. Beat the eggs in a bowl with a pinch of salt and pepper.

  • 5

    Pour the eggs into the pan and cook slowly, stirring gently to form soft curds until the eggs are just set.

  • 6

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

  • 7

    Assemble the burrito by layering the scrambled eggs, roasted sweet potato cubes, and cooked black beans onto the tortilla.

  • 8

    Fold the sides of the tortilla and roll it up tightly, then serve warm.

Crispy Sweet Potato, Scrambled Egg, and Black Bean Burrito

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

Crispy Sweet Potato, Scrambled Egg, and Black Bean Burrito

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato, Scrambled Egg, and Black Bean Burrito

Enjoy a hearty yet balanced burrito featuring crispy, oven-roasted sweet potato cubes, fluffy scrambled eggs, and protein-packed black beans wrapped in a whole wheat tortilla. This dish delivers a delightful mix of textures and flavors—sweet, savory, and slightly smoky—with a satisfying crunch from the roasted sweet potatoes, all wrapped up in a warm tortilla for easy, on-the-go nourishment.

NUTRITION

530kcal
Protein
21.3g
Fat
12.9g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g total)

1 medium Sweet Potato (~114g)

2/3 cup cooked Black Beans (~133g)

1 Whole Wheat Tortilla (~40g)

1/2 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Peel and dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes in 1/2 teaspoon of olive oil, and season lightly with salt and pepper. Spread them on a baking sheet in a single layer.

  • 3

    Roast the sweet potato in the oven for 20-25 minutes, or until they are tender and edges are slightly crispy, stirring halfway through.

  • 4

    While the sweet potato bakes, heat a non-stick pan over medium heat. Beat the eggs in a bowl with a pinch of salt and pepper.

  • 5

    Pour the eggs into the pan and cook slowly, stirring gently to form soft curds until the eggs are just set.

  • 6

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

  • 7

    Assemble the burrito by layering the scrambled eggs, roasted sweet potato cubes, and cooked black beans onto the tortilla.

  • 8

    Fold the sides of the tortilla and roll it up tightly, then serve warm.