📋 Instructions

1. 1Brown the sausage — Heat 1 tablespoon olive oil in a large skillet over medium-high heat (375°F / 190°C) and cook the turkey sausage, breaking it into small crumbles, for 6 to 8 minutes until no pink remains and it reads 165°F (74°C) internally. Transfer to a bowl with a slotted spoon.
2. 2Soften the vegetables — Add the remaining oil, the bell pepper, and the scallion whites to the same skillet and cook over medium heat (350°F / 175°C) for 4 to 5 minutes until softened and lightly golden at the edges. Stir in the black beans and cook 1 minute more to warm through, then add to the sausage bowl.
3. 3Whisk the eggs — In a large bowl, whisk the eggs with the blended cottage cheese, salt, and pepper for about 30 seconds until completely uniform and slightly frothy.
4. 4Scramble gently — Lower the heat to medium-low (325°F / 165°C), pour in the eggs, and stir slowly with a spatula for 5 to 6 minutes until soft curds form and the eggs are just set but still glossy. Pull them off the heat right away.
5. 5Combine the filling — Fold the sausage mixture and half the cheddar into the eggs, stirring gently until evenly distributed. Taste and adjust the salt, then scatter the scallion greens on top.
6. 6Warm the tortillas — Wipe the skillet clean and warm each tortilla over medium heat (350°F / 175°C) for 15 seconds per side until pliable and faintly speckled. Stack them under a clean towel to stay soft.
7. 7Fill and roll — Spoon about 3/4 cup filling onto the lower third of each tortilla, top with a pinch of the remaining cheddar, fold in the sides, and roll firmly from the bottom into a tight cylinder.
8. 8Toast and wrap — Return the burritos seam-side down to the skillet over medium heat (350°F / 175°C) for 2 minutes per side until golden brown and crisp. Wrap individually in foil and refrigerate or freeze.