YOUR SOLIN GENERATED RECIPE
Hearty Black Bean Breakfast Burrito
Fluffy scrambled eggs and savory black beans wrapped in a toasted tortilla with melted cheddar and a dollop of cool Greek yogurt.
INGREDIENTS
2 large Eggs
0.5 cup Egg whites
0.5 cup Black beans
0.5 medium Whole wheat tortilla
0.25 oz Sharp cheddar cheese
2 tbsp Non-fat Greek yogurt
0 tsp Extra virgin olive oil
0.25 cup Red bell pepper
0.25 cup Baby spinach
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Ground cumin
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
Add the diced red bell pepper and sauté for 3 minutes until the pieces begin to soften.
Stir in the black beans and ground cumin, cooking for another 2 minutes until the mixture is fragrant.
In a small bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until well combined.
Reduce the skillet heat to medium and pour the egg mixture over the peppers and beans.
Cook the eggs while stirring frequently with a spatula until they are fluffy and just set.
Toss in the baby spinach and stir for 30 seconds until the leaves are slightly wilted.
Warm the whole wheat tortilla in a dry pan for 15 seconds per side until it is soft and pliable.
Spoon the egg and bean mixture onto the center of the tortilla and sprinkle with the shredded cheddar cheese.
Add a dollop of Greek yogurt to the top, fold in the sides, and roll the burrito tightly to serve.