YOUR SOLIN GENERATED RECIPE
Hearty Breakfast Burrito with Chorizo and Potatoes
Sautéed turkey chorizo and crispy potatoes wrapped in a warm tortilla with fluffy protein-packed eggs and savory black beans.
INGREDIENTS
3 oz ground turkey chorizo
0.5 cup egg whites
1 large egg
0.5 cup red potato
0.25 cup black beans
1 medium almond flour tortilla
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
1 tbsp salsa verde
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium heat until shimmering.
Add the diced red potato to the skillet and sauté for 8-10 minutes until the edges are golden and crispy.
Crumble the ground turkey chorizo into the pan and cook for 5-6 minutes until browned and fully cooked through.
Stir in the black beans and cook for 1 minute until heated.
In a small bowl, whisk together the egg and egg whites with the sea salt and black pepper.
Lower the heat and pour the egg mixture into the skillet, scrambling gently until the eggs are just set and fluffy.
Warm the almond flour tortilla in a separate dry pan or over a low open flame until pliable.
Spoon the egg and chorizo mixture onto the center of the tortilla, top with salsa verde and fresh cilantro, then roll into a tight burrito.