Protein-Packed Breakfast Burrito (Print Version)

# Ingredients:

01 - 4 large whole wheat or low-carb tortillas

02 - 6 large eggs (or 1½ cups egg whites for lower fat)

03 - ½ cup cooked black beans, drained and rinsed

04 - ½ cup shredded cheese (cheddar, mozzarella, or pepper jack)

05 - ½ pound lean ground turkey, chicken, or tofu (optional for extra protein)

06 - ¼ cup diced bell peppers

07 - ¼ cup diced onions

08 - ½ teaspoon salt

09 - ½ teaspoon black pepper

10 - ½ teaspoon paprika (optional)

11 - 1 tablespoon olive oil or avocado oil

12 - ¼ cup Greek yogurt or salsa

01 - Heat olive oil in a pan over medium heat. Add diced onions and bell peppers, cooking until soft (3-4 minutes)

02 - If using turkey or tofu, add to the pan with vegetables. Season with salt, pepper, and paprika. Cook until browned (5-6 minutes)

03 - Whisk eggs in a separate bowl. Pour into the pan and cook gently, stirring frequently until just set

04 - Stir black beans into the mixture and cook for another minute until heated through

05 - Lightly heat tortillas in a dry skillet or microwave for a few seconds to make them pliable

06 - Place portion of egg mixture in center of each tortilla. Sprinkle with cheese. Fold sides in, then roll up tightly from bottom

07 - For crispy texture, lightly toast wrapped burrito in a skillet for 1-2 minutes per side

08 - Serve with Greek yogurt or salsa on the side

01 - Can be prepared ahead and frozen for quick breakfasts

02 - Customize with your favorite protein source

03 - For meal prep, wrap in foil and refrigerate up to 3 days