YOUR SOLIN GENERATED RECIPE
High-Protein Scrambled Egg Burrito with Black Beans and Crispy Potatoes
A satisfying, protein-packed burrito featuring fluffy scrambled eggs enriched with extra egg whites, hearty black beans, and a side of crispy, seasoned potatoes. This dish brings together a balanced blend of textures and flavors perfect for any meal of the day.
INGREDIENTS
2 large Whole Eggs
2 large Egg Whites
1/2 cup cooked Black Beans
1 Whole Wheat Tortilla
1/2 cup diced Potatoes
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Dice the potatoes and toss them lightly with a pinch of salt and pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat and add the diced potatoes.
Cook the potatoes until crispy and golden, stirring occasionally, about 8-10 minutes. Once done, set aside.
In a bowl, whisk together 2 whole eggs and 2 egg whites until well combined. Season with salt and pepper.
Heat the remaining olive oil in another non-stick pan on medium heat. Pour the egg mixture and scramble gently.
Once the eggs are soft and mostly cooked, fold in the black beans and continue cooking until heated through.
Warm the whole wheat tortilla in a separate pan or microwave for 20-30 seconds.
Spoon the scrambled eggs and black beans onto the tortilla, add the crispy potatoes on the side or on top, and roll into a burrito.
Serve warm and enjoy your protein-packed meal.