YOUR SOLIN GENERATED RECIPE
Hearty Chorizo and Egg Breakfast Burrito
Sautéed lean chorizo and fluffy scrambled eggs wrapped in a toasted whole wheat tortilla with protein-rich black beans and a cool, creamy dollop of Greek yogurt.
INGREDIENTS
1.5 oz Turkey chorizo
1 large Egg
0.5 cup Egg whites
0.5 medium Whole wheat tortilla
0.25 cup Black beans
0.25 cup Plain nonfat Greek yogurt
1 cup Fresh baby spinach
2 tbsp Fresh salsa
0.25 tsp Sea salt
0.25 tsp Black pepper
0 tsp Avocado oil
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium heat and brown the turkey chorizo until fully cooked.
Add the black beans and baby spinach to the skillet, sautéing until the greens are wilted and the beans are warmed through.
In a small bowl, whisk together the whole egg and egg whites with sea salt and black pepper.
Lower the heat slightly and pour the egg mixture into the skillet, folding gently to create soft, velvety curds.
Warm the whole wheat tortilla in a dry pan for 30 seconds per side until pliable and slightly toasted.
Spread the Greek yogurt across the center of the tortilla, followed by the fresh salsa.
Spoon the chorizo and egg mixture over the toppings.
Fold the bottom and top edges in, then roll the tortilla tightly into a hearty burrito.