YOUR SOLIN GENERATED RECIPE
Crispy Chorizo Breakfast Burrito with Zesty Salsa
Pan-seared turkey chorizo and fluffy eggs tucked into a toasted tortilla with vibrant salsa and creamy Greek yogurt for a satisfying, savory crunch.
INGREDIENTS
3 oz ground turkey chorizo
1 large eggs
0.25 cup liquid egg whites
0.5 medium whole wheat tortilla
0.25 cup black beans
0.25 cup baby spinach
2 tbsp fresh salsa
1 tbsp plain Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp avocado oil
PREPARATION
Heat the avocado oil in a non-stick skillet over medium-high heat.
Add the ground turkey chorizo and cook until browned and crispy, breaking it up with a spatula.
Stir in the black beans and baby spinach, cooking until the spinach is just wilted.
In a small bowl, whisk together the eggs, liquid egg whites, sea salt, and black pepper.
Lower the heat to medium and pour the egg mixture into the skillet with the chorizo and vegetables.
Gently scramble the eggs until they are just set but still moist.
Warm the whole wheat tortilla in a separate dry pan for 30 seconds per side until pliable.
Spread the plain Greek yogurt and fresh salsa onto the center of the tortilla.
Spoon the egg and chorizo mixture over the salsa, fold in the sides, and roll tightly into a burrito.
Place the burrito back in the skillet seam-side down for 1 minute to seal and create a golden, crispy exterior.