YOUR SOLIN GENERATED RECIPE
Loaded Breakfast Burrito with Salsa
Sautéed lean ground turkey and fluffy eggs are rolled into a toasted whole wheat tortilla with fiber-rich black beans and vibrant, crunchy peppers.
INGREDIENTS
4 oz ground turkey
2 large eggs
0.25 cup black beans
1 medium whole wheat tortilla
0.25 cup red bell pepper
0.25 cup yellow onion
0.25 tsp avocado oil
2 tbsp fresh salsa
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp ground cumin
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the ground turkey, diced red bell pepper, and yellow onion to the skillet, breaking the meat apart with a spatula until browned and the vegetables are tender.
Season the turkey mixture with sea salt, black pepper, garlic powder, and ground cumin, tossing to coat evenly.
Push the turkey and vegetable mixture to one side of the pan and crack the eggs into the empty space, scrambling them until they are just set and fluffy.
Fold the rinsed black beans into the turkey and egg mixture and cook for 1 minute until heated through.
Place the whole wheat tortilla in a dry pan over medium heat for 30 seconds per side until warm and pliable.
Transfer the filling to the center of the tortilla, top with fresh salsa, and roll tightly to serve.