Ingredients:

  • 8 large eggs (400g)
  • 1 cup liquid egg whites (240ml)
  • 0.5 lb lean ground turkey (225g)
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 15 oz can black beans, rinsed and drained (425g)
  • 1 cup bell peppers, finely diced (150g)
  • 0.5 cup red onion, finely minced (60g)
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 6 large 10-inch flour tortillas (420g)
  • 1 cup shredded sharp cheddar cheese (115g)
  • 0.5 cup thick chunky salsa (120ml)

Instructions:

  1. In a 12-inch non-stick skillet over medium-high heat, brown the lean ground turkey until fully cooked and seared. Add the diced bell peppers and minced red onion, sautéing until translucent and slightly charred.
  2. Stir in the rinsed black beans, smoked paprika, and cumin. Once combined and heated through, remove the mixture from the pan and set aside to cool slightly.
  3. Wipe the skillet clean and lower heat to medium-low. Whisk the whole eggs and egg whites together with salt and pepper. Pour into the skillet and scramble gently with a silicone spatula until just set but still slightly moist.
  4. Lay out the flour tortillas. Evenly distribute the egg scramble, sausage-bean mixture, shredded cheese, and chunky salsa across the six tortillas.
  5. Fold the sides of each tortilla inward and roll tightly. Optional: Briefly sear the rolled burritos in a dry skillet seam-side down to create a structural seal.
  6. For meal prep, wrap each burrito in parchment paper followed by aluminum foil to prevent freezer burn.