A satisfying blend of turkey, eggs, black beans, and cheese wrapped in whole wheat tortillas for a balanced morning boost.
# Components:
→ Protein
01 - 7 oz lean ground turkey
02 - 6 large eggs
03 - 4 oz shredded reduced-fat cheddar cheese
04 - 1 can (14 oz) black beans, drained and rinsed
→ Vegetables & Aromatics
05 - 1 small red bell pepper, diced
06 - 1 small onion, diced
07 - 3.5 oz baby spinach, roughly chopped
→ Tortillas
08 - 6 large whole wheat tortillas, 10 inches diameter
→ Seasonings
09 - 1 teaspoon olive oil
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon garlic powder
13 - Salt and pepper to taste
# Directions:
01 - Heat olive oil in a large nonstick skillet over medium heat. Add diced onion and bell pepper, sauté for 2 to 3 minutes until just softened.
02 - Add ground turkey, smoked paprika, cumin, garlic powder, salt, and pepper. Cook, breaking up meat, until turkey is no longer pink, approximately 5 minutes.
03 - Stir in black beans and spinach. Cook for 2 more minutes until spinach wilts. Remove mixture to a bowl and set aside.
04 - Wipe out skillet if needed. Whisk eggs in a bowl and season lightly with salt and pepper. Pour into skillet and scramble gently until just set, about 2 to 3 minutes.
05 - Warm tortillas in the microwave or a pan to make them pliable.
06 - Divide turkey-bean mixture, scrambled eggs, and shredded cheese evenly among the tortillas.
07 - Fold in the sides and roll up each tortilla tightly to form burritos.
08 - For meal prep, wrap each burrito in foil or parchment, let cool, and refrigerate for up to 4 days or freeze for up to 2 months.
09 - Microwave for 2 to 3 minutes from refrigerator or 4 to 5 minutes from frozen, or toast in a skillet until heated through.
