Ingredients:

  • 1 lb lean turkey sausage
  • 1 cup red bell pepper, finely diced
  • 1 cup yellow onion, minced
  • 15 oz canned black beans, rinsed and drained
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 8 large eggs
  • 0.25 cup unsweetened almond milk
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 tbsp grass-fed butter
  • 6 large 10-inch whole-wheat tortillas
  • 1 cup shredded sharp white cheddar
  • 1 large avocado, sliced
  • 0.5 cup fresh salsa verde
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Place the turkey sausage in a skillet over medium-high heat. Break it apart until no pink remains and it develops a mahogany-colored sear.
  2. Add the diced onions and peppers to the skillet. Sauté for 5 minutes until the onions are translucent and the peppers are tender.
  3. Fold in the black beans, smoked paprika, and cumin. Remove the mixture from the heat to cool slightly to prevent soggy tortillas.
  4. In a medium bowl, whisk the eggs, milk, salt, and pepper. Melt butter in a clean non-stick pan over medium-low heat. Gently push the curds from edges to center with a spatula until soft ribbons form. Remove while slightly moist.
  5. Warm the tortillas. Layer each with the sausage mixture, scrambled eggs, shredded cheddar, avocado slices, and salsa verde. Fold in the sides and roll tightly.
  6. Optional: Lightly brush the exterior with avocado oil and sear on a cast-iron griddle for 2 minutes per side until golden and crisp.