NUTRITION

SERVINGS

INGREDIENTS

3 oz lean ground turkey chorizo

1 large egg

0.5 cup egg whites

1 medium whole wheat tortilla

0.25 cup canned black beans

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp avocado oil

1 tbsp plain Greek yogurt

1 tbsp fresh salsa

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the red bell pepper and yellow onion into uniform small pieces.

• 2

  Heat avocado oil in a non-stick skillet over medium-high heat and add the turkey chorizo, breaking it apart with a spatula until browned.

• 3

  Toss in the diced peppers and onions, sautéing for 3-4 minutes until the vegetables are tender and slightly caramelized.

• 4

  Stir in the black beans and cook for 1 minute until warmed through.

• 5

  In a small bowl, whisk together the whole egg and egg whites with sea salt and black pepper.

• 6

  Lower the heat to medium and pour the egg mixture into the skillet, gently folding with the chorizo and vegetables until the eggs are just set and fluffy.

• 7

  Warm the whole wheat tortilla in a separate dry pan for 30 seconds per side until pliable.

• 8

  Spread the Greek yogurt down the center of the tortilla, top with the chorizo egg scramble, and finish with fresh salsa.

• 9

  Fold in the sides and roll tightly to serve.