Prep the ingredients. Dice the bell pepper and onion, chop the spinach, rinse the beans, and shred the cheese if needed. Have your tortillas and salsa ready.

Cook the sausage. Heat a large skillet over medium heat with a little oil. Add the turkey or chicken sausage and cook until browned and cooked through, breaking it up with a spatula. Remove to a plate.

Sauté the veggies. In the same skillet, add a bit more oil if needed. Cook the onion and bell pepper with a pinch of salt until softened, about 4–5 minutes. Stir in the spinach and cook until wilted.

Scramble the eggs. Whisk eggs and egg whites with salt, pepper, and the spices. Push the veggies to one side of the pan, add the eggs to the other side, and gently scramble until just set. Fold the veggies into the eggs.

Add beans and sausage. Return the sausage to the pan along with the black beans. Stir to combine and warm through. Taste and adjust seasoning.

Warm the tortillas. Heat tortillas in a dry skillet or microwave for 15–20 seconds so they’re pliable and less likely to tear.

Assemble the burritos. Lay out a tortilla. Add a generous scoop of the egg mixture, a spoonful of Greek yogurt, a spoon of salsa, and a sprinkle of cheese. Don’t overfill.

Wrap tightly. Fold the sides in, then roll from the bottom up, keeping it snug. Repeat with remaining tortillas and filling.

Toast the wraps (optional but recommended). Place the burritos seam-side down in a hot skillet for 1–2 minutes per side until golden and slightly crisp. This helps seal them and adds great texture.

Serve. Slice in half if you like and add extra salsa, hot sauce, or avocado on the side.