YOUR SOLIN GENERATED RECIPE
Sweet Potato and Black Bean Breakfast Burrito
Roasted sweet potato and black beans folded into fluffy scrambled eggs and melted cheddar, all wrapped in a warm whole wheat tortilla for a savory morning meal.
INGREDIENTS
0.5 cup sweet potato
1 tsp olive oil
0.25 cup red bell pepper
0.25 cup black beans
1 large egg
1 cup egg whites
0.5 oz sharp cheddar cheese
1 medium whole wheat tortilla
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp chili powder
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cubed sweet potatoes with olive oil and chili powder, then roast for 15-20 minutes until tender and slightly caramelized.
While the potatoes roast, sauté the diced red bell peppers in a non-stick skillet over medium heat for 3-4 minutes.
In a small bowl, whisk together the whole egg and egg whites until well combined.
Pour the egg mixture into the skillet with the peppers and scramble gently until they are nearly set.
Stir in the roasted sweet potatoes and black beans, then sprinkle the cheddar cheese over the top and season with sea salt and black pepper.
Warm the whole wheat tortilla in a separate dry pan for 30 seconds per side until pliable.
Spoon the egg and vegetable mixture into the center of the tortilla, fold in the sides, and roll tightly to serve.