Scrambled Eggs with Creamy Black Beans and Sweet Roasted Plantains

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

Scrambled Eggs with Creamy Black Beans and Sweet Roasted Plantains

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Creamy Black Beans and Sweet Roasted Plantains

Enjoy a vibrant and satisfying dish that pairs fluffy scrambled eggs with creamy black beans and caramelized roasted plantains. This recipe offers a delightful blend of textures and flavors, perfect for any meal of the day.

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NUTRITION

565kcal
Protein
32.9g
Fat
25.8g
Carbs
52.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/2 cup Canned Black Beans (130g)

1/2 medium Plantain (100g)

1 teaspoon Olive Oil (5g)

Salt and Pepper to taste

A pinch of Ground Cumin (optional)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the plantain into 1/2-inch thick rounds, lightly brush with olive oil, and sprinkle a pinch of salt. Arrange on a baking tray and roast for 15-20 minutes, flipping halfway through, until caramelized and tender.

  • 2

    While the plantains are roasting, drain and rinse the black beans. In a small saucepan, gently heat the beans over low heat with a pinch of ground cumin (if using) and a dash of salt until warmed through.

  • 3

    In a bowl, whisk the eggs with a little salt and pepper. Heat a non-stick skillet over medium-low heat and add a drizzle of olive oil. Pour in the eggs and stir slowly to scramble them until just set, keeping them soft and creamy.

  • 4

    Plate the scrambled eggs alongside a serving of warmed black beans and the roasted plantains. Season with additional salt and pepper if desired, and serve immediately.

Scrambled Eggs with Creamy Black Beans and Sweet Roasted Plantains

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

Scrambled Eggs with Creamy Black Beans and Sweet Roasted Plantains

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Creamy Black Beans and Sweet Roasted Plantains

Enjoy a vibrant and satisfying dish that pairs fluffy scrambled eggs with creamy black beans and caramelized roasted plantains. This recipe offers a delightful blend of textures and flavors, perfect for any meal of the day.

NUTRITION

565kcal
Protein
32.9g
Fat
25.8g
Carbs
52.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/2 cup Canned Black Beans (130g)

1/2 medium Plantain (100g)

1 teaspoon Olive Oil (5g)

Salt and Pepper to taste

A pinch of Ground Cumin (optional)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the plantain into 1/2-inch thick rounds, lightly brush with olive oil, and sprinkle a pinch of salt. Arrange on a baking tray and roast for 15-20 minutes, flipping halfway through, until caramelized and tender.

  • 2

    While the plantains are roasting, drain and rinse the black beans. In a small saucepan, gently heat the beans over low heat with a pinch of ground cumin (if using) and a dash of salt until warmed through.

  • 3

    In a bowl, whisk the eggs with a little salt and pepper. Heat a non-stick skillet over medium-low heat and add a drizzle of olive oil. Pour in the eggs and stir slowly to scramble them until just set, keeping them soft and creamy.

  • 4

    Plate the scrambled eggs alongside a serving of warmed black beans and the roasted plantains. Season with additional salt and pepper if desired, and serve immediately.