Ingredients
Scale
- 4 large whole wheat or low-carb tortillas
- 1 lb lean ground turkey or chicken sausage
- 4 large eggs
- 1 cup liquid egg whites
- 1/2 cup black beans, rinsed and drained
- 1 cup fresh baby spinach, chopped
- 1/2 cup shredded low-fat cheddar cheese
- 1/4 cup plain non-fat Greek yogurt (a high-protein alternative to sour cream)
- 1/2 cup fresh salsa or pico de gallo
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: 1 small avocado, sliced
Instructions
- Place a large non-stick skillet over medium-high heat. Add the lean ground turkey or chicken sausage. Break the meat apart with a spatula as it cooks. Season with cumin, garlic powder, salt, and pepper. Continue cooking until the meat is fully browned and no pink remains. Remove the meat from the pan and set it aside in a bowl.
- In the same skillet (wipe it out if necessary), lower the heat to medium. In a medium bowl, whisk together the four whole eggs and the cup of egg whites. Pour the mixture into the pan. As the eggs begin to set, gently pull them across the pan with a spatula to create large, soft curds. When the eggs are halfway cooked, fold in the chopped spinach and black beans. Continue cooking until the eggs are firm but still moist. Remove from heat.
- Lay out your tortillas on a flat surface. Spread a tablespoon of Greek yogurt down the center of each tortilla. Divide the cooked meat mixture evenly among the four tortillas, followed by the egg and spinach mixture. Sprinkle each with shredded cheddar cheese and a spoonful of salsa. If using avocado, add the slices now.
- Fold the sides of the tortilla inward, then roll from the bottom up, tucking the filling tightly as you go. For an extra crunch and to seal the burrito, place the rolled burritos seam-side down in a hot, dry skillet for 1-2 minutes per side until golden brown. This step helps the cheese melt and keeps the burrito together during transport.
- Cook Time: 25 minutes