YOUR SOLIN GENERATED RECIPE
Soy Chorizo and Black Bean Burrito
Sautéed soy chorizo and black beans folded into a warm tortilla with fluffy egg whites and crisp peppers for a savory, protein-packed bite.
INGREDIENTS
4 oz Soy chorizo
0.5 cup Black beans
0.5 cup Egg whites
0.5 large High-protein tortilla
0.25 cup Red bell pepper
0.25 cup Red onion
2 tbsp Non-fat Greek yogurt
0.5 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Fresh cilantro
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
Add the diced red onion and red bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables are tender and slightly caramelized.
Crumble the soy chorizo into the pan and add the black beans, stirring frequently for 5 minutes until the chorizo is browned and fragrant.
Lower the heat to medium and pour in the egg whites. Season with sea salt, black pepper, and garlic powder.
Gently scramble the mixture with a spatula until the egg whites are fully set and fluffy, then remove from heat.
Warm the high-protein tortilla in a separate dry skillet or over an open flame for 30 seconds per side until pliable.
Spread the Greek yogurt down the center of the tortilla, then pile the soy chorizo and egg scramble on top.
Garnish with fresh cilantro, fold in the ends of the tortilla, and roll tightly into a burrito.