YOUR SOLIN GENERATED RECIPE
Loaded Breakfast Burrito with Chorizo
Sautéed turkey chorizo and velvety scrambled eggs wrapped in a warm whole wheat tortilla with savory black beans and crisp peppers.
INGREDIENTS
3 oz Ground turkey chorizo
2 large Eggs
0.25 cup Egg whites
0.25 cup Cooked black beans
1 medium Whole wheat tortilla
0.25 cup Red bell pepper
0.25 cup Red onion
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Avocado oil
1 tbsp Fresh cilantro
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the ground turkey chorizo to the pan, breaking it into small crumbles with a wooden spoon until browned and fully cooked.
Stir in the diced red bell pepper and red onion, sautéing for 3-4 minutes until the vegetables are tender-crisp.
Add the black beans to the skillet and stir for 1 minute to ensure they are heated through.
In a small bowl, whisk together the eggs, egg whites, sea salt, and black pepper until well combined.
Reduce the heat to medium-low, pour the egg mixture over the chorizo and vegetables, and scramble gently until the eggs are just set and velvety.
Lightly toast the whole wheat tortilla in a separate dry skillet or over a low flame until soft and pliable.
Place the egg and chorizo mixture in the center of the tortilla, garnish with fresh cilantro, and fold into a tight burrito.