YOUR SOLIN GENERATED RECIPE
Hearty Breakfast Burrito with Chorizo
Sautéed lean turkey chorizo and fluffy scrambled eggs wrapped in a warm whole wheat tortilla with creamy avocado and zesty black beans.
INGREDIENTS
2 oz lean ground turkey chorizo
2 large eggs
0.5 cup liquid egg whites
0.5 medium whole wheat tortilla
0.25 cup black beans
0.25 cup red bell pepper
0.25 cup yellow onion
0.06 whole avocado
1 tbsp fresh salsa
0.25 tsp sea salt
0.25 tsp black pepper
0 tsp avocado oil
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
Add the ground turkey chorizo, diced red bell pepper, and yellow onion to the pan, cooking until the meat is browned and the vegetables are softened.
While the meat cooks, whisk the two large eggs and liquid egg whites together in a small bowl with the sea salt and black pepper.
Push the chorizo and vegetable mixture to one side of the skillet and pour the egg mixture into the empty side.
Gently scramble the eggs until they are just set, then fold them into the chorizo mixture.
Add the black beans to the skillet and stir for 1 minute until they are warmed through.
Warm the whole wheat tortilla in a separate dry pan or over a low flame for 30 seconds per side until pliable.
Place the egg and chorizo filling in the center of the tortilla, top with the sliced avocado and fresh salsa.
Fold in the sides of the tortilla and roll it up tightly to serve.