About this recipe
Eggs, turkey, beans, and spinach go into a soft tortilla with salsa. It is a full breakfast you can eat with one hand.
Four burritos come out of one skillet. Warm the tortillas so they roll without cracking.
Keep the filling fairly dry before wrapping. Extra liquid from salsa or spinach makes the tortilla soggy.
COOK THE FILLING
Step 1
Beat eggs with salt and pepper until no streaks of white remain.
Step 2
Heat olive oil in a large nonstick skillet over medium. Add turkey and cook, stirring, until warmed and lightly browned at the edges, 2 to 3 minutes.
Step 3
Add spinach and cook over medium until just wilted, about 1 minute. Tip out any liquid that pools in the pan.
Step 4
Pour in the eggs. Cook over medium-low, stirring gently, until softly set, 3 to 4 minutes. Stir in black beans and warm through 1 minute. Remove from heat.
WRAP
Step 5
Warm tortillas in a dry skillet over medium for 20 to 30 seconds per side, or wrap in a damp towel and microwave 20 seconds, until pliable.
Step 6
Divide the egg mixture among the tortillas. Spoon about 2 tablespoons salsa onto each. Fold in the sides, roll tightly, and serve seam-side down.
Tips
Choose a thinner 8-inch tortilla when you can. Thick burrito wraps push calories over 500 fast.
Wrap cooled burritos in foil and refrigerate up to 3 days. Reheat in a dry skillet over medium for 3 to 4 minutes per side.
Swaps
Deli turkeyExtra black beans
Use 1/2 cup more beans for a vegetarian burrito; protein drops a little.
Flour tortillasHigh-protein tortillas
Check the label; macros will shift toward more protein and fewer carbs.
Equipment
Large nonstick skillet · Spatula · Mixing bowl
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