Ingredients:

  • 1 lb lean turkey sausage
  • 4 large whole eggs
  • 1 cup liquid egg whites
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 cup diced bell peppers
  • 1/2 cup diced yellow onion
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 6 large whole wheat tortillas
  • 1 1/2 cups shredded sharp cheddar cheese

Instructions:

  1. Heat 1 tbsp olive oil in a 12 inch non stick skillet over medium heat. Add 1 lb lean turkey sausage, breaking it apart with a spatula until browned and cooked through.
  2. Stir in 1 cup diced bell peppers and 1/2 cup diced yellow onion, sautéing until tender crisp.
  3. Add 1 can (15 oz) drained black beans and 1 tsp smoked paprika, cooking for another 2 minutes until the spices smell fragrant.
  4. Remove the sausage bean mixture from the pan and set it aside in a bowl. Note: This prevents the meat from overcooking while you handle the eggs.
  5. In a mixing bowl, whisk together 4 large whole eggs, 1 cup liquid egg whites, 1/2 tsp sea salt, and 1/2 tsp cracked black pepper.
  6. Reduce pan heat to medium low, pour in the egg mixture, and stir gently until soft, velvety curds form.
  7. Remove eggs from heat while they are still slightly moist. Note: They will continue to cook from residual heat.
  8. Lay a whole wheat tortilla flat. Sprinkle a layer of 1 1/2 cups shredded sharp cheddar cheese in the center, then layer the sausage bean mixture and the eggs.
  9. Fold in the sides and roll tightly.
  10. Place burritos seam side down in the hot skillet. Toast for 1-2 minutes per side until mahogany colored and crisp.