Preparation Steps

• Warm a large skillet over medium heat and add olive oil. Add turkey sausage and cook, breaking it up with a spatula, until browned and cooked through, about 5 to 6 minutes. Transfer to a plate.
• In the same skillet, add onion and bell pepper. Sauté until softened, 3 to 4 minutes. Stir in spinach and cook until wilted, about 1 minute.
• In a bowl, whisk eggs, egg whites, chili powder, cumin, garlic powder, salt, and black pepper. Pour into the skillet with the veggies and scramble gently until just set, 3 to 4 minutes.
• Return cooked sausage to the skillet, add black beans, and fold in Greek yogurt and 0.25 cup salsa. Stir to combine and heat through, then remove from heat.
• Warm tortillas in a dry skillet or microwave until pliable. Divide the egg mixture evenly among tortillas and top each with shredded cheese.
• Fold in the sides and roll tightly into burritos. Place seam side down. For a toasty finish, sear each burrito seam side down in a hot dry skillet for 30 to 60 seconds per side.
• Serve with remaining salsa and cilantro. For meal prep, let burritos cool, wrap individually in foil or freezer-safe wrap, and refrigerate up to 4 days or freeze up to 2 months.