High-Protein Scrambled Egg and Black Bean Breakfast Burrito

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

High-Protein Scrambled Egg and Black Bean Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

High-Protein Scrambled Egg and Black Bean Breakfast Burrito

Savor the hearty goodness of this protein-packed scramble enveloped in a warm whole wheat tortilla. Fluffy scrambled eggs meet savory black beans and a hint of melted reduced-fat cheddar, finished with a sprinkle of fresh cilantro and a dash of zesty salsa for a burst of flavor in every bite.

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NUTRITION

491kcal
Protein
33.1g
Fat
19.5g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/2 cup Canned Black Beans (rinsed and drained)

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese, shredded

2 tbsp Salsa

2 tbsp Fresh Cilantro, chopped

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Whisk the eggs in a bowl and season lightly with salt and pepper if desired.

  • 3

    Pour the eggs into the skillet and gently stir for soft curds until mostly set.

  • 4

    Stir in the rinsed black beans and allow them to warm through.

  • 5

    Lay the whole wheat tortilla on a clean surface. Spoon the scrambled egg and bean mixture onto the center.

  • 6

    Sprinkle the shredded reduced-fat cheddar cheese and chopped cilantro over the filling.

  • 7

    Drizzle salsa on top, then fold in the sides and roll the tortilla into a burrito.

  • 8

    Optionally, return the burrito to the skillet for 1-2 minutes per side to lightly toast the wrap.

  • 9

    Serve warm and enjoy.

High-Protein Scrambled Egg and Black Bean Breakfast Burrito

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

High-Protein Scrambled Egg and Black Bean Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

High-Protein Scrambled Egg and Black Bean Breakfast Burrito

Savor the hearty goodness of this protein-packed scramble enveloped in a warm whole wheat tortilla. Fluffy scrambled eggs meet savory black beans and a hint of melted reduced-fat cheddar, finished with a sprinkle of fresh cilantro and a dash of zesty salsa for a burst of flavor in every bite.

NUTRITION

491kcal
Protein
33.1g
Fat
19.5g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/2 cup Canned Black Beans (rinsed and drained)

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese, shredded

2 tbsp Salsa

2 tbsp Fresh Cilantro, chopped

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Whisk the eggs in a bowl and season lightly with salt and pepper if desired.

  • 3

    Pour the eggs into the skillet and gently stir for soft curds until mostly set.

  • 4

    Stir in the rinsed black beans and allow them to warm through.

  • 5

    Lay the whole wheat tortilla on a clean surface. Spoon the scrambled egg and bean mixture onto the center.

  • 6

    Sprinkle the shredded reduced-fat cheddar cheese and chopped cilantro over the filling.

  • 7

    Drizzle salsa on top, then fold in the sides and roll the tortilla into a burrito.

  • 8

    Optionally, return the burrito to the skillet for 1-2 minutes per side to lightly toast the wrap.

  • 9

    Serve warm and enjoy.