Breakfast Burritos

• 10 piece Mission Carb Balance burrito-size tortillas
• 2 piece Yukon Gold potatoes, roughly chopped
• 2 piece capsicums (any color), chopped
• 1 piece onion, chopped
• 5 piece Sabatino's chicken sausage links (pre-cooked), chopped
• 2 can black beans, drained
• 3 liquid egg whites (2 Kirkland 16oz + 1 Trader Joe's 16oz)
• 1/2 package Trader Joe's taco seasoning
• 1/2 to 1 tsp salt (for eggs)
• Red chili/mirchi powder, garam masala, cumin - to taste (for eggs)
• Oil, for roasting
• Salt, garlic powder, garam masala, mirchi powder, cumin, veggie seasoning - to taste (for roasting)
• 1 cup low-fat Greek yogurt
• Salt, garlic powder, cumin, mirchi powder, dill weed - to taste (for sauce)
• Hot sauce (optional)

1. 1

   Roast the potatoes: Wash and roughly chop potatoes into equal pieces. Toss with oil, salt, garlic powder, garam masala, mirchi powder. Spread on a baking tray and roast at 350°F for 20-25 minutes.

2. 2

   Roast peppers and onion: Chop capsicums and onion while potatoes are in the oven. Toss with oil, salt, garlic powder, cumin, garam masala, veggie seasoning. Add to the same tray as the potatoes. Roast about 15 minutes.

3. 3

   Roast the sausage: Chop sausage into equal pieces and add to the same tray. Roast about 10 minutes.

4. 4

   Cook the black beans: Drain black beans (no need to rinse) and add to a pan on medium heat. Season to taste with salt, cumin, garam masala, garlic powder, mirchi powder. Simmer 10-15 minutes until slightly thick and creamy. Don't overcook.

5. 5

   Mix the egg patty base: Let oven ingredients cool while you prep the egg mix. In a large bowl, combine egg whites, taco seasoning, salt, mirchi, garam masala, cumin. Mix well.

6. 6

   Line a 16x11 inch jelly roll pan (1-inch sides) with parchment paper, not foil, it will stick. No oil needed.

7. 7

   Layer and bake the patty: Spread the cooled potato, pepper, onion, and sausage filling evenly across the pan. Pour the egg mixture over the top. Tip: pour half in, slide the pan into the oven, then pour the rest once it's in place. Bake at 350°F for 15-20 minutes, keeping an eye on it (toaster ovens can finish in under 20 minutes).

8. 8

   Cool completely, then divide into 10 equal portions.

9. 9

   Make the sauce: Mix together Greek yogurt, salt, garlic powder, cumin, mirchi, dill weed, and hot sauce if using. Set aside.

10. 10

    Warm the tortillas: Set up an assembly line for all 10 burritos. Warm each tortilla on a dry pan, 30 seconds per side.

11. 11

    Assemble each burrito: Spread 1-2 tbsp sauce in the center of the tortilla. Lay one portion of egg patty on top. Spoon 1-2 tbsp black beans over the patty and flatten gently. Fold in the sides, then roll from the bottom up, tucking firmly, keeping filling centered.

12. 12

    Sear the burritos: Heat a pan to medium-high. Place burritos seam-side down first and sear each side until golden and crispy. Work in batches of 3-4.

13. 13

    Cool and store: Let burritos cool completely before wrapping or storing. Any warmth or moisture will make the tortilla soggy.

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