YOUR SOLIN GENERATED RECIPE
High-Protein Bean and Cheese Burrito
Sautéed ground turkey and fiber-rich black beans seasoned with aromatic spices, tucked into a toasted low-carb tortilla with melted cheddar and tangy Greek yogurt.
INGREDIENTS
1 medium low-carb flour tortilla
5 oz 93% lean ground turkey
0.25 cup canned black beans
0.5 oz shredded sharp cheddar cheese
2 tbsp nonfat plain Greek yogurt
2 tbsp salsa verde
0.25 cup bell peppers
0.25 cup red onion
0.5 tsp ground cumin
0.5 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp avocado oil
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the diced bell peppers and red onion to the skillet, sautéing for 3-4 minutes until softened.
Add the ground turkey to the pan, breaking it apart with a wooden spoon, and cook until browned and no longer pink.
Stir in the rinsed black beans, ground cumin, chili powder, sea salt, and black pepper, cooking for another 2 minutes until the beans are heated through and fragrant.
In a separate dry skillet over medium heat, warm the low-carb tortilla for 30 seconds on each side until pliable and slightly toasted.
Transfer the turkey and bean mixture to the center of the warmed tortilla.
Top with the shredded sharp cheddar cheese, nonfat Greek yogurt, and salsa verde.
Fold the sides of the tortilla inward and roll tightly to form a burrito, then serve immediately.