YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato and Scrambled Egg Breakfast Burrito
Enjoy a vibrant and satisfying meal with crispy roasted sweet potato cubes, fluffy scrambled eggs enhanced with a splash of olive oil, and hearty black beans all wrapped in a warm whole wheat tortilla. This dish delivers a perfect balance of flavors and textures, from the natural sweetness of the potato to the savory richness of the eggs and beans.
INGREDIENTS
1 medium Sweet Potato
2 large whole Eggs
2 large Egg Whites
1 piece Whole Wheat Tortilla
1/2 cup Black Beans (canned, drained)
1 tsp Olive Oil
Seasonings: Salt, Pepper, Cumin, Paprika (to taste)
PREPARATION
Preheat your oven to 425°F. Peel (if desired) and dice the sweet potato into small cubes.
Toss the sweet potato cubes with a drizzle of olive oil, salt, pepper, and a pinch of paprika and cumin. Spread them on a baking sheet in a single layer.
Roast the sweet potato cubes in the preheated oven for 20-25 minutes, or until crispy and tender, stirring halfway through.
While the sweet potatoes roast, heat a non-stick skillet over medium heat with a small drizzle of olive oil. Crack the eggs into a bowl (keeping whole eggs and egg whites separate if desired) and whisk until blended. Season with salt and pepper.
Pour the eggs into the heated skillet. Stir gently until the eggs just begin to set, keeping them soft and fluffy.
Warm the whole wheat tortilla in a separate pan or microwave until pliable.
Assemble the burrito by layering the scrambled eggs, roasted sweet potato cubes, and black beans onto the center of the tortilla.
Fold the sides of the tortilla over the filling, then roll tightly into a burrito. Serve immediately.