Hearty Scrambled Egg, Black Bean, and Roasted Sweet Potato Burrito

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

Hearty Scrambled Egg, Black Bean, and Roasted Sweet Potato Burrito

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Egg, Black Bean, and Roasted Sweet Potato Burrito

A vibrant and satisfying burrito that blends the creamy texture of scrambled eggs with the robust flavors of seasoned black beans and caramelized roasted sweet potato, all wrapped in a soft whole wheat tortilla. This dish celebrates a balance of high-quality protein and nutrient-rich produce, making it a great option any time of day.

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NUTRITION

549kcal
Protein
36.5g
Fat
20.5g
Carbs
58.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Canned Black Beans (130g)

1/2 cup Roasted Sweet Potato Cubes (100g)

1 Whole Wheat Tortilla (40g)

1/4 cup Low-Fat Shredded Cheddar Cheese (28g)

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PREPARATION

  • 1

    Preheat your oven to 425°F to roast the sweet potato. Dice the sweet potato into small cubes, toss in a little olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Roast the sweet potato in the oven for 20-25 minutes until tender and slightly caramelized. Remove and set aside.

  • 3

    Rinse and drain the black beans. Warm them in a small saucepan over low heat with a pinch of cumin and chili powder for extra flavor.

  • 4

    In a bowl, whisk the eggs until combined. Pour them into a non-stick skillet over medium heat, stirring gently to scramble until just set.

  • 5

    Once the eggs are nearly cooked, fold in the warmed black beans and roasted sweet potato cubes to blend the flavors.

  • 6

    Warm the whole wheat tortilla in a dry skillet for about 30 seconds per side or microwave for 10-15 seconds. Lay the tortilla flat, then spoon the egg mixture down the center.

  • 7

    Sprinkle the low-fat shredded cheddar cheese over the filling, roll the tortilla into a burrito, and serve immediately.

Hearty Scrambled Egg, Black Bean, and Roasted Sweet Potato Burrito

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

Hearty Scrambled Egg, Black Bean, and Roasted Sweet Potato Burrito

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Egg, Black Bean, and Roasted Sweet Potato Burrito

A vibrant and satisfying burrito that blends the creamy texture of scrambled eggs with the robust flavors of seasoned black beans and caramelized roasted sweet potato, all wrapped in a soft whole wheat tortilla. This dish celebrates a balance of high-quality protein and nutrient-rich produce, making it a great option any time of day.

NUTRITION

549kcal
Protein
36.5g
Fat
20.5g
Carbs
58.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Canned Black Beans (130g)

1/2 cup Roasted Sweet Potato Cubes (100g)

1 Whole Wheat Tortilla (40g)

1/4 cup Low-Fat Shredded Cheddar Cheese (28g)

PREPARATION

  • 1

    Preheat your oven to 425°F to roast the sweet potato. Dice the sweet potato into small cubes, toss in a little olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Roast the sweet potato in the oven for 20-25 minutes until tender and slightly caramelized. Remove and set aside.

  • 3

    Rinse and drain the black beans. Warm them in a small saucepan over low heat with a pinch of cumin and chili powder for extra flavor.

  • 4

    In a bowl, whisk the eggs until combined. Pour them into a non-stick skillet over medium heat, stirring gently to scramble until just set.

  • 5

    Once the eggs are nearly cooked, fold in the warmed black beans and roasted sweet potato cubes to blend the flavors.

  • 6

    Warm the whole wheat tortilla in a dry skillet for about 30 seconds per side or microwave for 10-15 seconds. Lay the tortilla flat, then spoon the egg mixture down the center.

  • 7

    Sprinkle the low-fat shredded cheddar cheese over the filling, roll the tortilla into a burrito, and serve immediately.