1 pound of ground turkey
8 6-inch flour burrito shells
¼ cup canola oil
8 beaten eggs, scrambled
¼ cup diced onions
¼ cup fresh bell peppers (red, yellow or green), diced
2 tablespoons seeded jalapeño peppers
2 tablespoons fresh scallions, chopped
2 tablespoons fresh cilantro, chopped
½ teaspoon chili powder
½ teaspoon smoked paprika
1 cup shredded Monterey Jack and Cheddar cheese
Sauté turkey, onions, peppers, scallions and cilantro in half the oil until translucent. Stir in spices and then turn off heat.
Using another large sauté pan, set pan to medium-high heat and add in remaining oil and scrambled eggs.
Place equal amounts of vegetable and turkey mix, cheese and eggs in burrito shells, then fold and serve.