Hearty Scrambled Egg and Black Bean 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 Burrito with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Egg and Black Bean Burrito with Roasted Sweet Potatoes

Start your day or refuel with this hearty yet balanced burrito, featuring perfectly scrambled eggs enriched with extra egg whites, protein-packed black beans, and a medley of vibrant veggies wrapped in a warm whole wheat tortilla. Paired with a side of roasted sweet potatoes, this dish offers a harmonious blend of savory flavors, a satisfying texture, and a nutrient-dense profile to keep you energized.

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NUTRITION

589kcal
Protein
41.7g
Fat
21.7g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

3 Egg Whites (99g total)

1/2 cup Canned Black Beans (86g)

1 Whole Wheat Tortilla (40g)

1/4 cup diced Red Bell Pepper (38g)

1/2 cup Roasted Sweet Potatoes (100g)

1 cup Spinach (30g)

1 teaspoon Olive Oil

Salt and Pepper, to taste

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PREPARATION

  • 1

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

  • 2

    Toss diced sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potatoes roast, heat a non-stick skillet over medium heat and add the olive oil.

  • 4

    Sauté the diced red bell pepper and spinach for 2-3 minutes until tender.

  • 5

    In a bowl, whisk together the whole eggs and egg whites. Pour the mixture into the skillet with the vegetables.

  • 6

    Gently scramble until the eggs are softly set, then stir in the black beans. Season with salt and pepper.

  • 7

    Warm the whole wheat tortilla in a separate pan or microwave for a few seconds to make it pliable.

  • 8

    Spoon the scrambled egg and black bean mixture onto the tortilla, roll it up into a burrito, and serve alongside the roasted sweet potatoes.

Hearty Scrambled Egg and Black Bean 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 Burrito with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Egg and Black Bean Burrito with Roasted Sweet Potatoes

Start your day or refuel with this hearty yet balanced burrito, featuring perfectly scrambled eggs enriched with extra egg whites, protein-packed black beans, and a medley of vibrant veggies wrapped in a warm whole wheat tortilla. Paired with a side of roasted sweet potatoes, this dish offers a harmonious blend of savory flavors, a satisfying texture, and a nutrient-dense profile to keep you energized.

NUTRITION

589kcal
Protein
41.7g
Fat
21.7g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

3 Egg Whites (99g total)

1/2 cup Canned Black Beans (86g)

1 Whole Wheat Tortilla (40g)

1/4 cup diced Red Bell Pepper (38g)

1/2 cup Roasted Sweet Potatoes (100g)

1 cup Spinach (30g)

1 teaspoon Olive Oil

Salt and Pepper, to taste

PREPARATION

  • 1

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

  • 2

    Toss diced sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potatoes roast, heat a non-stick skillet over medium heat and add the olive oil.

  • 4

    Sauté the diced red bell pepper and spinach for 2-3 minutes until tender.

  • 5

    In a bowl, whisk together the whole eggs and egg whites. Pour the mixture into the skillet with the vegetables.

  • 6

    Gently scramble until the eggs are softly set, then stir in the black beans. Season with salt and pepper.

  • 7

    Warm the whole wheat tortilla in a separate pan or microwave for a few seconds to make it pliable.

  • 8

    Spoon the scrambled egg and black bean mixture onto the tortilla, roll it up into a burrito, and serve alongside the roasted sweet potatoes.