Prep your ingredients. Dice the bell pepper and onion, chop the spinach, drain and rinse the beans, and whisk the eggs with the egg whites. Season the egg mixture with a pinch of salt and pepper.

Cook the meat. Warm a nonstick skillet over medium heat with a touch of olive oil. Add the ground turkey or chicken and cook, breaking it up with a spatula, until browned and cooked through. Season with 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, and a pinch of smoked paprika.

Sauté the veggies. Add the onion and bell pepper to the skillet and cook until softened, about 3–4 minutes. Stir in the black beans and cook for another minute to warm them through. Transfer the mixture to a bowl.

Scramble the eggs. In the same skillet, lightly spray with cooking spray if needed. Pour in the egg mixture and gently scramble over medium-low heat until just set and still soft. Avoid overcooking—soft eggs make better burritos.

Combine the filling. Return the meat and bean mixture to the pan with the eggs. Add the chopped spinach and let it wilt for 30–60 seconds. Taste and adjust seasoning with salt, pepper, or more chili powder.

Warm the tortillas. Heat tortillas in a dry skillet for 10–15 seconds per side, or wrap them in a damp paper towel and microwave for 20–30 seconds. Warm tortillas are easier to roll without tearing.

Assemble. Place a tortilla on a board. Add a generous scoop of the egg filling down the center. Top with shredded cheese, a spoonful of Greek yogurt, salsa, and avocado slices if using. Don’t overfill.

Roll it up. Fold the sides in, then roll from the bottom up, keeping it tight. If you’re meal prepping, wrap in foil or parchment. If eating now, move to the next step.

Optional: crisp the outside. Place the burrito seam-side down in a lightly oiled skillet over medium heat. Cook 1–2 minutes per side until golden. This helps seal the burrito and adds a pleasant crunch.

Serve. Slice in half if you like. Add hot sauce, extra salsa, or a sprinkle of cilantro.