Name: Scrambled Egg and Black Bean Breakfast Burrito with Salsa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large Egg; 1/3 cup Egg Whites; 1/3 cup Canned Black Beans (rinsed); 1 medium Whole Wheat Tortilla; 1 oz Low-fat Shredded Cheddar Cheese; 2 tbsp Salsa; 1 cup Fresh Spinach; 1 spray Olive Oil

Scrambled Egg and Black Bean Breakfast Burrito with Salsa

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

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Black Bean Breakfast Burrito with Salsa

Fluffy scrambled eggs and protein-packed black beans wrapped in a toasted whole wheat tortilla with zesty salsa and melty cheddar cheese.

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NUTRITION

Protein

31.9g

Fat

11.5g

Carbs

37.2g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1/3 cup Egg Whites

1/3 cup Canned Black Beans (rinsed)

1 medium Whole Wheat Tortilla

1 oz Low-fat Shredded Cheddar Cheese

2 tbsp Salsa

1 cup Fresh Spinach

1 spray Olive Oil

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PREPARATION

1
Lightly coat a non-stick skillet with olive oil spray and set over medium heat.
2
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
3
Whisk the whole egg and egg whites together in a small bowl, then pour the mixture into the skillet with the spinach.
4
Gently scramble the eggs with a spatula until they are fully set but remain light and fluffy.
5
In a small microwave-safe bowl, warm the black beans for 30-45 seconds until heated through.
6
Briefly warm the whole wheat tortilla in a separate dry pan or microwave for 10 seconds to make it pliable.
7
Lay the tortilla flat and layer the scrambled eggs, warm black beans, and shredded cheddar cheese in the center.
8
Spoon the salsa over the filling, then fold in the sides and roll the tortilla tightly into a burrito.
9
Return the burrito to the skillet for 30 seconds per side to create a toasted, golden exterior.