Egg White and Turkey Breakfast Burrito

Ingredients

• 1 cup egg whites
• 6 oz lean ground turkey
• 0.5 cup canned black beans, rinsed
• 2 whole large flour tortillas
• 0.5 cup shredded Monterey Jack cheese
• 0.5 medium red bell pepper, diced
• 0.25 medium yellow onion, diced
• 1 tbsp olive oil
• 0.5 tsp ground cumin
• 0.5 tsp chili powder
• 0.5 tsp kosher salt
• 0.25 cup salsa

Instructions

1. Heat the olive oil in a nonstick skillet over medium-high heat until it shimmers. Add the onion and red bell pepper and saute until the onion turns translucent, about 4 minutes.
2. Add the ground turkey, cumin, chili powder, and salt. Break the turkey into crumbles and cook until it loses its pink color and starts to brown, about 6 minutes. Stir in the black beans and warm through for 1 minute, then transfer the mixture to a bowl.
3. Wipe the skillet, reduce the heat to medium, and pour in the egg whites. Cook, gently pushing them from the edges to the center with a spatula, until they form soft, fluffy curds and look just set, about 3 minutes.
4. Warm the tortillas in a dry skillet or microwave until pliable, about 20 seconds, so they fold without cracking.
5. Down the center of each tortilla, layer half the turkey mixture, half the scrambled egg whites, half the cheese, and a spoonful of salsa. Fold in the sides, then roll tightly from the bottom into a burrito.
6. Return the burritos seam-side down to the hot skillet and toast for 1 to 2 minutes per side until golden and the cheese turns melty inside.

Nutrition (per serving)

Calories

490

Protein

42 g

Fat

17 g

Carbs

42 g