Ingredients:

  • 1 lb lean ground turkey
  • 10 large pasture-raised eggs
  • 1/4 cup unsweetened almond milk
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 15 oz can black beans, rinsed and dried
  • 2 medium bell peppers, diced
  • 1 small red onion, minced
  • 2 cups fresh baby spinach, chopped
  • 8 large whole wheat tortillas
  • 1.5 cups shredded sharp cheddar cheese
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. In a large skillet over medium high heat, cook the 1 lb lean ground turkey with 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp cumin. Cook 7 minutes until no pink remains and edges are crisp.
  2. Add the diced bell peppers and minced red onion to the turkey. Sauté for 5 minutes until peppers are tender crisp.
  3. Stir in the 2 cups of chopped baby spinach and the rinsed black beans. Cook for 2 minutes until the spinach collapses and moisture has evaporated.
  4. Transfer the turkey and veggie mix to a large plate or tray. Spread it out thinly. Note: This stops the cooking process and prevents steam buildup.
  5. In a large bowl, beat the 10 eggs with 1/4 cup almond milk. Note: The milk helps keep the eggs soft during the freezing and reheating process.
  6. Wipe the skillet clean and return to medium heat. Pour in the egg mixture. Cook for 4 minutes, stirring constantly until just set but still glossy.
  7. Combine cautiously. Fold the egg scramble into the cooled turkey and veggie mixture. Let the whole batch sit for 10 minutes to reach room temperature.
  8. Heat the whole wheat tortillas in the microwave for 15 seconds. Note: This makes them pliable and prevents them from snapping.
  9. Place a generous scoop of filling in the center of a tortilla and top with 3 tablespoons of shredded cheddar.
  10. Fold the sides in, then roll tightly from the bottom. Immediately wrap in aluminum foil to seal in the freshness.