Scrambled Egg and Black Bean Burrito with Roasted Sweet Potato

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 Sweet Potato

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Black Bean Burrito with Roasted Sweet Potato

Savor a nutritious fusion of fluffy scrambled eggs, hearty black beans, and a sprinkle of low‐fat cheese, all wrapped in a warm whole wheat tortilla. Paired with perfectly roasted sweet potato cubes, this dish delivers satisfying flavor, essential nutrients, and a delightful blend of textures that make it ideal for any meal of the day.

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NUTRITION

554kcal
Protein
32g
Fat
19.1g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1/2 cup cooked black beans

1 whole wheat tortilla

1/2 medium roasted sweet potato

1/4 cup shredded low-fat cheddar cheese

1 teaspoon olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss diced sweet potato with a teaspoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 2

    While the sweet potato roasts, heat a non-stick skillet over medium heat. Crack the eggs into a bowl, whisk together with a pinch of salt and pepper, and pour into the skillet. Stir continuously to scramble until just set.

  • 3

    In a separate small pan, warm the black beans over medium heat until heated through. Season with a little salt and pepper if desired.

  • 4

    Lay the whole wheat tortilla flat. Layer the scrambled eggs, warmed black beans, and sprinkle shredded low-fat cheddar cheese evenly on the tortilla.

  • 5

    Fold the sides of the tortilla and roll tightly to form a burrito.

  • 6

    Plate the burrito alongside the roasted sweet potato cubes and serve warm.

Scrambled Egg and Black Bean Burrito with Roasted Sweet Potato

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 Sweet Potato

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Black Bean Burrito with Roasted Sweet Potato

Savor a nutritious fusion of fluffy scrambled eggs, hearty black beans, and a sprinkle of low‐fat cheese, all wrapped in a warm whole wheat tortilla. Paired with perfectly roasted sweet potato cubes, this dish delivers satisfying flavor, essential nutrients, and a delightful blend of textures that make it ideal for any meal of the day.

NUTRITION

554kcal
Protein
32g
Fat
19.1g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1/2 cup cooked black beans

1 whole wheat tortilla

1/2 medium roasted sweet potato

1/4 cup shredded low-fat cheddar cheese

1 teaspoon olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss diced sweet potato with a teaspoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 2

    While the sweet potato roasts, heat a non-stick skillet over medium heat. Crack the eggs into a bowl, whisk together with a pinch of salt and pepper, and pour into the skillet. Stir continuously to scramble until just set.

  • 3

    In a separate small pan, warm the black beans over medium heat until heated through. Season with a little salt and pepper if desired.

  • 4

    Lay the whole wheat tortilla flat. Layer the scrambled eggs, warmed black beans, and sprinkle shredded low-fat cheddar cheese evenly on the tortilla.

  • 5

    Fold the sides of the tortilla and roll tightly to form a burrito.

  • 6

    Plate the burrito alongside the roasted sweet potato cubes and serve warm.