Mindful Sodexo 
Whole grain flatbread topped with turkey chorizo, refried black beans, scrambled egg whites, pickled red onion, avocado and cotija cheese
Nutrition Facts:
Calories: 350, Carbs: 36g, Protein: 21g, Fat: 14g, Sat. Fat: 3g, Cholesterol: 35mg, Sodium: 640mg, Fiber: 6g
Prep Time: 15 to 20 minutes plus up to 24 hours for pickling onions. Cook time: 25 to 35 minutes Yield: 4 servings; 1 flatbread per serving Difficulty level: Intermediate
Turkey Chorizo & Egg Breakfast Flatbread
Ingredients
Prepare
Turkey Chorizo Flatbread
- 4 (6-inch square) whole grain flatbreads
- 1/2 cup Refried Black Beans
- 1 1/3 cups Creamy Scrambled Egg Whites
- 1/2 cup Turkey Chorizo Filling
- 1/4 cup cotija cheese
- 1/2 fresh avocado, chopped (about 4 ounces total)
- 1/4 cup Habanero Pickled Red Onions
- 1. Preheat the oven to 350 degrees. Lay out the whole grain flatbreads on a baking sheet.
- 2. Spread each flatbread with 2 tablespoons of Refried Black Beans.
- 3. Top each flatbread with the following, in order:
- 1/3 cup creamy scrambled egg whites
- 2 tablespoons) turkey chorizo filling
- 1 tablespoon cotija cheese. - 4. Bake the flatbreads for 4 to 6 minutes or until the flatbread is crisp and the cheese is slightly soft.
- 5. Remove from the oven and top each flatbread with 1 ounce of chopped avocado and 1 tablespoon of pickled onions. Enjoy immediately!
Habanero Pickled Red Onions (makes about 1 cup)
- 1 habanero pepper, cut into thirds (see note in instructions)
- 1 cup thinly sliced red onions
- 1/8 teaspoon kosher salt
- 1/8 teaspoon dried oregano
- 1 1/2 tablespoons white vinegar
- 3 tablespoons lime juice
- 1. Note: Prepare a day ahead of use. Habanero peppers are extremely hot. Be sure to wear gloves and wash your hands after handling. Also, be mindful to discard gloves after use.
Cut stems off habanero and deseed. Cut peppers into three pieces. The habanero is for flavoring the onions and should not be eaten. - 2. Place the onions in a small bowl and add the salt and oregano. Toss gently to coat, then add the habanero and toss to combine.
- 3. In a separate bowl, mix the vinegar and lime juice.
- 4. Pour the vinegar mixture over the onion mixture. Cover and refrigerate for at least 24 hours to marinate. Remove the habanero before eating.
Refried Black Beans (makes about 1 cup)
- 1 (15-ounce) can low sodium black beans, drained
- 2/3 cup low-sodium vegetable stock
- 1 teaspoon ground cumin
- 1 tablespoon ground coriander
- 1. Add beans, vegetable stock, cumin, and coriander in a saucepan over medium heat. Simmer for 5 to 10 minutes or until the liquid has mostly been absorbed.
- 2. Using the back of a spoon, slightly mash the beans, leaving some beans whole. Keep warm until ready to use.
Chorizo Spice Blend (makes about 3 tablespoons)
- 2 tablespoons smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Kosher salt
- 1. Stir all ingredients together until combined in a small bowl. Cover and store in a cool, dry place until ready to use. You can keep leftover spice blend for up to 6 months in the pantry or a year in the freezer.
Turkey Chorizo Filling (makes 2 cups)
- 1 tablespoon Chorizo Spice Blend
- 1 pound 90/10 ground turkey
- 2 teaspoons tomato paste
- 1/2 teaspoon kosher salt
- 1. Heat a large skillet over medium heat. Add ground turkey and cook for 5 to 7 minutes until thoroughly browned with no pink remaining, stirring to break up large pieces.
- 2. Stir in Chorizo Spice blend, tomato paste and salt. Cook for 3 to 4 more minutes until the turkey reaches an internal temperature of at least 165 F. Keep warm until ready to use.
- 3. If you make the filling ahead of time or have extra, cool it quickly, then place it in a covered container in the refrigerator for up to 2 days.
Creamy Scrambled Egg Whites
- 1 1/3 cups liquid egg whites (or whites from 11 to 12 eggs)
- 1/8 teaspoon kosher salt
- 1/3 cup plain nonfat Greek yogurt
- 1. In a mixing bowl, whisk together egg whites and salt until combined.
- 2. Coat a sauté pan with nonstick pan spray (not listed). Heat over low heat, then add egg whites. Cook and stir for about 2 to 3 minutes or until nearly cooked through.
- 3. Fold in yogurt with a rubber spatula. If using pasteurized liquid egg whites, ensure the eggs reach at least 145 degrees Fahrenheit. If you use fresh egg whites, ensure they reach 160 degrees Fahrenheit.
Chef Tips:
- Pickled onions can be kept in the refrigerator for up to 3 days and are a great way to add flavor to almost any meal. If you find habaneros too hot, swap out the vinegar and lime juice for apple cider vinegar or choose a different pepper.
- All the flatbread components except the eggs can be made ahead of time and may have even more flavor if they sit overnight in the refrigerator. If using refrigerated components, add an extra 1 to 2 minutes to your flatbread baking time.
