Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey or chicken and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess fat.1 tablespoon olive oil, 1 pound lean ground turkey or chicken breast
- To the same skillet, add the diced red onion and bell pepper. Cook for 5-7 minutes, or until softened, stirring occasionally.1/2 cup finely diced red onion, 1/2 cup finely diced bell pepper
- Stir in the chili powder, cumin, and garlic powder. Cook for another minute until fragrant. Season with salt and black pepper to your liking.1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, to taste salt and black pepper
- In a separate bowl, whisk together the scrambled eggs with a pinch of salt and pepper. Pour the eggs into the skillet with the turkey and vegetable mixture. Cook, stirring gently, until the eggs are set but still slightly moist.1 cup scrambled eggs, to taste salt and black pepper
- Warm the black beans slightly in a small saucepan or in the microwave.1 cup black beans
- To assemble the burritos, lay out one tortilla. Spoon a generous portion of the turkey and egg mixture onto the center of the tortilla. Top with black beans, shredded cheese, and chopped cilantro.8 large whole wheat tortillas, 1 pound lean ground turkey or chicken breast, 1 cup scrambled eggs, 1 cup black beans, 1 cup shredded low-fat cheddar or Monterey Jack cheese, 1/4 cup chopped fresh cilantro
- Fold in the sides of the tortilla, then tightly roll up from the bottom to create a burrito. Repeat with the remaining tortillas and filling.8 large whole wheat tortillas
- For an optional crispy finish, you can lightly grill or toast each burrito in a dry skillet over medium heat for a few minutes per side until golden brown and the cheese is melted and gooey.
Notes
Leftover burritos can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
