1 tbsp olive oil, divided

1 lb ground turkey, ground chicken, or lean ground beef

1 small bell pepper, diced

1 small onion, diced

1 packet taco seasoning (~3 tbsp)

1 cup black beans, drained and rinsed (or pinto beans)

1 ¼ cup shredded cheddar cheese, divided

6 eggs

¾ cup salsa

Salt and black pepper, to taste

6 burrito-sized tortillas (whole wheat, spinach, sundried tomato, or low-carb)

Optional toppings: Fresh avocado or guacamole, Greek yogurt or sour cream, shredded lettuce, pico de gallo, diced tomato, jalapeños

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Heat ½ tbsp olive oil in a large skillet over medium heat. Add diced onions and bell peppers, sautéing for 3–4 minutes until softened.
Add the ground turkey (or chosen protein), breaking it apart with a spatula. Cook for 8–10 minutes until fully cooked.
Stir in beans and taco seasoning, cooking 1–2 more minutes. Remove from heat and mix in ½ cup shredded cheese. Transfer mixture to a large bowl.
Wipe out the skillet, return to medium heat with remaining ½ tbsp olive oil. Crack eggs into the skillet and scramble for 2–3 minutes until cooked through. Remove from heat.
Assemble burritos: Place ¾ cup of the meat mixture in the center of each tortilla, top with 1 scrambled egg, 2 tbsp salsa, and remaining cheese. Add optional toppings as desired.
Fold in the sides of the tortilla, then roll from the bottom over the filling, keeping edges tucked in tightly.

Swap protein: Ground chicken, lean beef, tofu, or plant-based crumbles work well.
Cheese options: Cheddar, Mexican blend, pepper jack, or taco-seasoned cheese.
Veggie add-ins: Spinach, kale, mushrooms, or zucchini can be sautéed with beans and protein.
Adjust spice: Use mild, medium, or spicy salsa or taco seasoning. Add hot sauce or chili flakes for extra heat.
Breakfast bowls: Skip tortillas and serve over hashbrowns or roasted potatoes for a low-carb version.