Ingredients
Method
- Heat a large nonstick skillet over medium-high heat. Add the turkey with the smoked paprika, cumin, garlic powder, and half the salt. Cook for 6 to 8 minutes, breaking it up, until browned and 165°F. Move to a large sheet pan to cool.
- Add the spinach to the same skillet and cook for 1 to 2 minutes, until wilted. Move to a strainer, cool slightly, and squeeze out as much liquid as you can. Chop roughly.
- Whisk the eggs, egg whites, and the remaining salt. Wipe the skillet, lower the heat to medium-low, and cook the eggs, stirring gently, until just set but still slightly glossy, about 4 to 5 minutes. Spread on the sheet pan with the turkey.
- Let all the fillings cool for 15 to 20 minutes, until no longer steaming. Warming the tortillas for 10 seconds each in the microwave makes them easier to roll.
- Divide the eggs, turkey, beans, spinach, and cheddar among the tortillas, keeping the filling in the center. Fold in the sides, then roll tightly from the bottom.
- Wrap each burrito in parchment, then in foil or a freezer bag. Freeze flat for up to 3 months.
- To reheat from frozen, remove the foil, keep the parchment, and microwave for 2 to 2 1/2 minutes, turning halfway. For a crisp outside, finish in a dry skillet or air fryer for 2 to 3 minutes.
Notes
No soggy burritos: Cool every filling until it stops steaming, squeeze the spinach, and dry the beans. Steam trapped in the wrap is what makes tortillas soggy.
More protein: Use high-protein or low-carb tortillas with 8 to 12 g protein each to reach about 38 to 40 g per burrito. Check the sodium on the label.
Vegetarian: Replace the turkey with 1 more can of black beans and 1 cup crumbled firm tofu, browned with the spices (about 27 g protein per burrito).
Fridge: Wrapped burritos keep up to 4 days in the refrigerator. Microwave 60 to 90 seconds.
Nutrition is calculated from USDA FoodData Central using a standard flour tortilla and will vary by brand. Salsa and yogurt are not included.
