Ingredients:

  • 1 lb lean turkey sausage
  • 6 large eggs
  • 1/2 cup low-fat cottage cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1 cup canned black beans, rinsed and drained
  • 1 medium red bell pepper, diced
  • 1/2 medium yellow onion, finely diced
  • 2 cups baby spinach, chopped
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 large high-fiber whole-wheat tortillas

Instructions:

  1. Heat a large non-stick skillet over medium-high heat. Add the turkey sausage, breaking it apart with a spatula until browned. Add diced onion and red bell pepper, sautéing for 3–4 minutes until tender-crisp. Stir in black beans and spinach, cooking until spinach wilts, then remove mixture from pan and set aside.
  2. In a mixing bowl, whisk together eggs, blended cottage cheese, garlic powder, smoked paprika, salt, and pepper until frothy. Reduce skillet heat to medium and pour in the egg mixture, gently pushing eggs from edges to center until set but moist.
  3. Fold the sautéed meat and vegetable mixture into the scrambled eggs. Sprinkle shredded cheddar cheese over the top and stir until just melted.
  4. Divide the filling equally among six tortillas. Fold in the sides, roll tightly, and sear the seam-side down in the hot skillet for 1 minute to seal and brown.