YOUR SOLIN GENERATED RECIPE
High-Protein Scrambled Egg and Black Bean Breakfast Burrito
Savor the hearty blend of scrambled eggs, protein-packed black beans, and vibrant sautéed veggies wrapped in a warm whole wheat tortilla. This versatile burrito offers a satisfying bite with a balance of creamy texture from the eggs and a satisfying chew from the beans, accented by a sprinkle of reduced fat cheddar that melts into every fold.
INGREDIENTS
3 large Eggs
1/2 cup Black Beans
1 Whole Wheat Tortilla
1/4 cup Reduced Fat Cheddar Cheese
1/2 medium Bell Pepper
1/2 small Onion
1 cup Spinach
1 teaspoon Olive Oil
PREPARATION
Crack the eggs into a bowl, season lightly with salt and pepper, and whisk until well combined.
Heat the olive oil in a non-stick skillet over medium heat. Add the chopped onion and bell pepper, and sauté until they begin to soften, about 3-4 minutes.
Add the spinach to the skillet and cook until wilted, about 1-2 minutes.
Pour in the beaten eggs and gently scramble them with the vegetables until they are just set.
Stir in the black beans to warm them through.
Warm the whole wheat tortilla in a dry pan or microwave for a few seconds until pliable.
Spoon the scrambled egg mixture onto the tortilla, sprinkle the reduced fat cheddar cheese on top, and wrap it up into a burrito.
Serve immediately and enjoy your high-protein, delicious breakfast burrito.