YOUR SOLIN GENERATED RECIPE
Loaded Breakfast Burrito with Chorizo
Sautéed turkey chorizo and fluffy scrambled eggs folded into a warm tortilla with fiber-rich black beans and vibrant peppers for a savory, protein-packed start.
INGREDIENTS
4 oz ground turkey chorizo
2 large eggs
0.5 large whole wheat tortilla
0.25 cup black beans
0.25 cup red bell pepper
0.25 cup red onion
0 tsp avocado oil
0.25 cup baby spinach
1 tbsp nonfat plain Greek yogurt
1 tbsp fresh cilantro
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
Add the ground turkey chorizo, diced red bell peppers, and red onions to the skillet, breaking up the meat with a spatula until browned and the vegetables are softened.
Stir in the black beans and baby spinach, cooking for 1 minute until the spinach is just wilted.
In a small bowl, whisk the eggs with sea salt and black pepper, then pour them into the skillet with the chorizo mixture.
Gently scramble the eggs with the mixture until they are just set but still moist, then remove from heat.
Warm the whole wheat tortilla in a dry pan or microwave for 15 seconds until pliable.
Spread the Greek yogurt down the center of the tortilla, top with the egg and chorizo filling, and sprinkle with fresh cilantro.
Fold the sides of the tortilla inward and roll tightly from the bottom to create a secure burrito.