Hearty Scrambled Egg and Black Bean Breakfast Burrito with Roasted Sweet Potatoes

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

Hearty Scrambled Egg and Black Bean Breakfast Burrito with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Egg and Black Bean Breakfast Burrito with Roasted Sweet Potatoes

Enjoy a vibrant and satisfying twist on your typical burrito, where fluffy scrambled eggs meet creamy black beans wrapped in a whole wheat tortilla, paired with perfectly roasted sweet potatoes for a balanced mix of savory and naturally sweet flavors. The dish is lightly seasoned with cumin, salt, and pepper to bring out an inviting aroma, making it a hearty yet healthful meal.

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NUTRITION

452kcal
Protein
20g
Fat
13.1g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup black beans (drained & rinsed)

1 whole wheat tortilla

1 small sweet potato

1 tsp olive oil

1/2 tsp cumin

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and dice the sweet potato into bite-size cubes. Toss with olive oil, cumin, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet in a single layer and roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    While the sweet potatoes roast, whisk the eggs in a bowl with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat and cook the scrambled eggs until softly set. Stir continuously for a creamy texture.

  • 6

    Gently warm the black beans in a small pot over medium heat for 3-4 minutes.

  • 7

    Lay the whole wheat tortilla flat and layer the scrambled eggs, black beans, and a few spoons of roasted sweet potatoes in the center.

  • 8

    Roll up the tortilla to enclose the filling, and if desired, give it a quick toast in the skillet for a crisp finish.

  • 9

    Serve immediately and enjoy your hearty, balanced meal.

Hearty Scrambled Egg and Black Bean Breakfast Burrito with Roasted Sweet Potatoes

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

Hearty Scrambled Egg and Black Bean Breakfast Burrito with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Egg and Black Bean Breakfast Burrito with Roasted Sweet Potatoes

Enjoy a vibrant and satisfying twist on your typical burrito, where fluffy scrambled eggs meet creamy black beans wrapped in a whole wheat tortilla, paired with perfectly roasted sweet potatoes for a balanced mix of savory and naturally sweet flavors. The dish is lightly seasoned with cumin, salt, and pepper to bring out an inviting aroma, making it a hearty yet healthful meal.

NUTRITION

452kcal
Protein
20g
Fat
13.1g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup black beans (drained & rinsed)

1 whole wheat tortilla

1 small sweet potato

1 tsp olive oil

1/2 tsp cumin

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and dice the sweet potato into bite-size cubes. Toss with olive oil, cumin, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet in a single layer and roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    While the sweet potatoes roast, whisk the eggs in a bowl with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat and cook the scrambled eggs until softly set. Stir continuously for a creamy texture.

  • 6

    Gently warm the black beans in a small pot over medium heat for 3-4 minutes.

  • 7

    Lay the whole wheat tortilla flat and layer the scrambled eggs, black beans, and a few spoons of roasted sweet potatoes in the center.

  • 8

    Roll up the tortilla to enclose the filling, and if desired, give it a quick toast in the skillet for a crisp finish.

  • 9

    Serve immediately and enjoy your hearty, balanced meal.