NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey

0.25 tsp smoked paprika

0.25 tsp cumin

0.25 tsp garlic powder

0.25 cup russet potato

1 large eggs

0.25 cup black beans

0.5 medium whole wheat tortilla

1 tbsp salsa

1 tbsp nonfat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

PREPARATION

• 1

  Heat the avocado oil in a medium non-stick skillet over medium-high heat.

• 2

  Add the finely diced russet potatoes to the pan and cook for 8-10 minutes until they are golden and tender.

• 3

  Push the potatoes to one side and add the ground turkey, smoked paprika, cumin, and garlic powder, breaking the meat apart with a spatula until fully browned.

• 4

  Stir in the black beans and season the entire mixture with sea salt and black pepper.

• 5

  In a small bowl, whisk the eggs together and pour them into the skillet, gently scrambling with the turkey and potato mixture until the eggs are just set.

• 6

  Warm the whole wheat tortilla in a separate dry pan or over an open flame for 30 seconds until pliable.

• 7

  Spread the Greek yogurt and salsa down the center of the tortilla, then top with the warm chorizo and egg filling.

• 8

  Fold the sides of the tortilla inward and roll tightly from the bottom to create a secure burrito.