Scrambled Egg and Black Bean Burrito with Roasted Vegetables

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

Scrambled Egg and Black Bean Burrito with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Black Bean Burrito with Roasted Vegetables

Savor the warm, hearty flavors of fluffy scrambled eggs paired with protein-packed black beans, all wrapped in a soft whole wheat tortilla and complemented by a medley of roasted vegetables. This vibrant dish combines smoky, savory, and fresh tastes for a satisfying meal any time of day.

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NUTRITION

571kcal
Protein
34.4g
Fat
21g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

0.75 cup Black Beans, no salt added (130g)

1 Whole Wheat Tortilla (50g)

0.5 cup Mixed Roasted Vegetables (75g)

0.5 teaspoon Olive Oil (2.3g)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the mixed vegetables with olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 2

    Roast the vegetables in the oven for 15-20 minutes, stirring halfway to ensure even cooking.

  • 3

    While the vegetables roast, whisk the eggs in a bowl with a pinch of salt and pepper.

  • 4

    Pour the eggs into a heated non-stick skillet over medium heat, stirring gently until softly scrambled.

  • 5

    Warm the tortilla in another pan or microwave for about 20-30 seconds.

  • 6

    Lay the tortilla flat, layer the scrambled eggs, then add the black beans and roasted vegetables.

  • 7

    Roll up the tortilla to form a burrito, and serve immediately.

Scrambled Egg and Black Bean Burrito with Roasted Vegetables

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

Scrambled Egg and Black Bean Burrito with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Black Bean Burrito with Roasted Vegetables

Savor the warm, hearty flavors of fluffy scrambled eggs paired with protein-packed black beans, all wrapped in a soft whole wheat tortilla and complemented by a medley of roasted vegetables. This vibrant dish combines smoky, savory, and fresh tastes for a satisfying meal any time of day.

NUTRITION

571kcal
Protein
34.4g
Fat
21g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

0.75 cup Black Beans, no salt added (130g)

1 Whole Wheat Tortilla (50g)

0.5 cup Mixed Roasted Vegetables (75g)

0.5 teaspoon Olive Oil (2.3g)

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the mixed vegetables with olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 2

    Roast the vegetables in the oven for 15-20 minutes, stirring halfway to ensure even cooking.

  • 3

    While the vegetables roast, whisk the eggs in a bowl with a pinch of salt and pepper.

  • 4

    Pour the eggs into a heated non-stick skillet over medium heat, stirring gently until softly scrambled.

  • 5

    Warm the tortilla in another pan or microwave for about 20-30 seconds.

  • 6

    Lay the tortilla flat, layer the scrambled eggs, then add the black beans and roasted vegetables.

  • 7

    Roll up the tortilla to form a burrito, and serve immediately.