YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Egg and Black Bean Burrito with Roasted Sweet Potatoes
Enjoy a satisfying and nutritious meal that combines creamy scrambled eggs, protein-packed black beans, and a soft whole wheat tortilla wrapped around a zesty filling. Paired with tender roasted sweet potatoes, this dish offers a balance of textures and flavors to get your day started or refueled anytime.
INGREDIENTS
3 large eggs
1/2 cup canned black beans (rinsed)
1 whole wheat tortilla
2 tablespoons nonfat Greek yogurt
1 medium sweet potato
1 teaspoon olive oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Wash the sweet potato, pierce it a few times with a fork, and place it on a baking sheet. Drizzle with olive oil and season with a pinch of salt before roasting for about 25-30 minutes until tender.
Meanwhile, rinse the canned black beans under cold water and set aside.
In a bowl, whisk together the eggs and a pinch of salt and pepper. Heat a non-stick skillet over medium heat. Pour in the eggs and cook them slowly, stirring gently to create soft, creamy scrambled eggs.
Once the eggs are nearly set, gently fold in the rinsed black beans and remove from heat. Stir in the Greek yogurt to add creaminess to the scrambled eggs.
Warm the whole wheat tortilla in a separate pan or microwave for about 20-30 seconds to make it pliable.
Assemble the burrito by placing the creamy egg and black bean mixture in the center of the tortilla. If desired, slice the roasted sweet potato and serve on the side or layer a few pieces inside the burrito for extra texture.
Fold and roll the tortilla to enclose the filling. Serve immediately and enjoy your balanced, protein-rich meal.