Preparation Steps

• Prep: Dice the bell pepper and onion, chop the spinach, drain and rinse the black beans. Crack the eggs into a bowl, add the egg whites, and whisk until smooth.
• Cook turkey: Heat a large nonstick skillet over medium heat. Add the turkey sausage and cook, breaking it up, until browned and cooked through, about 5 to 7 minutes. Transfer to a plate.
• Sauté veg: In the same skillet, add olive oil, onion, and bell pepper. Cook until softened, 3 to 4 minutes. Stir in spinach and cook until wilted, then fold in the black beans.
• Scramble eggs: Push the veggies to one side. Pour in the eggs and egg whites on the empty side, season with cumin, chili powder, garlic powder, salt, pepper, smoked paprika, and hot sauce if using. Scramble softly until just set, then combine with the veggies. Stir the cooked turkey back in.
• Warm tortillas: Heat tortillas in a dry skillet or microwave until pliable.
• Assemble: Divide the filling among tortillas. Top with shredded cheese. Add a spoonful of Greek yogurt, salsa, and avocado slices if desired.
• Roll: Fold the sides over the filling and roll tightly into burritos. For a toasty exterior, place seam side down in a hot dry skillet for 1 to 2 minutes per side.
• Serve or store: Serve immediately, or wrap each burrito in foil or parchment. Refrigerate up to 4 days or freeze up to 2 months. Reheat from chilled in a skillet over medium-low or microwave 60 to 90 seconds; from frozen, microwave 2 to 3 minutes, flipping halfway.