Ingredients
Scale
- 8 large high-fiber or whole wheat flour tortillas
- 1 lb lean ground turkey or chicken sausage
- 6 large eggs
- 2 cups liquid egg whites
- 1 cup black beans, rinsed and drained
- 2 cups fresh baby spinach, chopped
- 1.5 cups shredded low-fat cheddar or Mexican blend cheese
- 1 red bell pepper, diced
- 1/2 yellow onion, finely diced
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- Optional: Sliced jalapeños or hot sauce
Instructions
- Step 1: Sauté the Aromatics and Protein – Heat a large non-stick skillet over medium-high heat. Add the ground turkey or chicken sausage, breaking it apart with a spatula. Add the diced onions and bell peppers to the pan. Cook until the meat is fully browned and the vegetables are soft, about 7-9 minutes. Season the mixture with garlic powder, smoked paprika, salt, and pepper. Stir in the black beans and chopped spinach, cooking just until the spinach wilts. Remove this mixture from the pan and set it aside in a large bowl.
- Step 2: Scramble the Egg Mixture – In the same skillet, lower the heat to medium. Whisk the whole eggs and liquid egg whites together in a bowl. Pour the egg mixture into the skillet. Use a spatula to gently push the eggs across the pan, creating large, soft curds. Cook until the eggs are just set but still slightly moist—do not overcook them, as they will dry out when reheated later. Once finished, fold the scrambled eggs into the bowl with the meat and vegetable mixture. Let the entire filling cool completely to room temperature before assembly.
- Step 3: Assemble, Wrap, and Freeze – Lay a tortilla flat on a clean surface. Place about 3/4 cup of the filling in the center of the tortilla and sprinkle with a generous tablespoon of cheese. Fold the sides of the tortilla inward, then roll from the bottom up tightly. Wrap each burrito individually in parchment paper, then tightly in a layer of aluminum foil. Place all wrapped burritos into a large freezer-safe Ziploc bag. Label the bag with the date and store in the freezer for up to three months.
- Cook Time: 45 minutes