Turkey breakfast burritos

Ingredients

• 240 g93% lean ground turkey, raw
• 4Large egg
• 120 gCooked black beans, drained
• 100 gRed bell pepper — finely diced
• 160 gWhole wheat tortilla — 4 small tortillas, about 40 g each
• 5 gOlive oil
• 1 gGround cumin

Steps

1. 1

   Cook the filling

   Heat the oil in a large nonstick skillet. Add turkey, pepper and cumin. Break the turkey into small crumbles and cook for 7–9 minutes, until it reaches 165°F / 74°C.

2. 2

   Scramble the eggs

   Whisk the eggs. Push the turkey mixture to one side, pour the eggs into the other side and stir gently until fully set. Fold in the beans and heat through.

3. 3

   Fill the tortillas

   Warm the tortillas briefly so they bend. Divide the filling evenly between them, fold in the sides and roll snugly. Serve one burrito per person.

4. 4

   Pack the extras

   For meal prep, cool the filling briefly in a shallow container before wrapping. Refrigerate or freeze promptly; do not leave the batch at room temperature to cool completely.

Notes

• Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for up to 3 days; reheat the portion you need to 165°F / 74°C.
• Freeze individually for up to 2 months. Thaw in the fridge, remove foil if used, then microwave covered, turning midway, until the center reaches 165°F / 74°C.