YOUR SOLIN GENERATED RECIPE
Scrambled Egg and Black Bean Burrito with Roasted Sweet Potatoes
Enjoy a hearty yet light meal featuring fluffy scrambled eggs spiced with cumin and pepper, black beans for a protein boost, wrapped in a whole wheat tortilla with melty cheese, and served alongside warm, caramelized roasted sweet potatoes. This dish combines savory, slightly sweet, and smoky flavors that will delight your taste buds while keeping the macros balanced.
INGREDIENTS
2 large eggs
1/2 cup canned black beans, drained
1 whole wheat tortilla
1/4 cup reduced fat cheddar cheese
1 medium sweet potato
1/2 teaspoon cumin powder
1/4 teaspoon black pepper
1 teaspoon olive oil
Pinch of salt
PREPARATION
Preheat the oven to 400°F (200°C). Peel and dice the sweet potato into small cubes. Toss with olive oil and a pinch of salt, then spread on a baking sheet.
Roast the sweet potato in the oven for about 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
While the sweet potato is roasting, rinse and drain the black beans. In a small bowl, lightly mash them with a fork to warm them up slightly.
In a mixing bowl, whisk the eggs with a pinch of salt, 1/2 teaspoon of cumin powder, and 1/4 teaspoon of black pepper.
Heat a non-stick skillet over medium heat, add a little oil if desired, and pour in the egg mixture. Gently stir continuously to make soft scrambled eggs, and just before they are fully set, fold in the black beans and sprinkle the reduced fat cheddar cheese.
Warm the whole wheat tortilla in a separate pan or microwave for a few seconds until pliable. Spoon the scrambled egg mixture onto the tortilla, then roll it up tightly to form a burrito.
Plate the burrito alongside the roasted sweet potatoes and serve immediately.