NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey

0.5 tsp smoked paprika

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 cup russet potato

1 large egg

0.25 cup egg whites

0.25 cup black beans

0.75 medium whole wheat tortilla

1 tbsp nutritional yeast

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, mix the ground turkey with smoked paprika, cumin, garlic powder, and onion powder to create a clean chorizo-style blend.

• 2

  Heat the olive oil in a non-stick skillet over medium heat. Add the finely diced russet potatoes and cook for 5-7 minutes until they are tender and golden brown.

• 3

  Add the seasoned turkey chorizo to the skillet with the potatoes. Break it up with a spatula and cook until browned and cooked through.

• 4

  Stir in the black beans and cook for another minute until heated through.

• 5

  In a separate bowl, whisk together the large egg and egg whites. Pour the mixture into the skillet and scramble gently with the turkey and potatoes until the eggs are fluffy and set.

• 6

  Sprinkle the nutritional yeast, sea salt, and black pepper over the mixture and stir to combine.

• 7

  Warm the whole wheat tortilla in a dry pan or microwave for 10 seconds. Place the filling in the center of the tortilla, fold in the sides, and roll tightly into a burrito.

• 8

  Optional: Place the rolled burrito back in the skillet for 30 seconds per side to seal and add a light crunch.