Warm a large skillet over medium heat. Add oil, then sauté the diced onion and bell pepper with a pinch of salt for 3–4 minutes until softened.

Add the turkey or chicken sausage. Cook until browned and cooked through, breaking it up with a spatula, about 4–5 minutes.

Stir in black beans, 1/4 teaspoon each chili powder and cumin, and a pinch of smoked paprika. Cook 1–2 minutes to warm and season. Transfer mixture to a bowl.

In a separate bowl, whisk eggs and egg whites with a pinch of salt and pepper. Add to the skillet over medium-low heat and gently scramble until just set.

Fold in chopped spinach and cook 30–60 seconds until wilted. Remove from heat to avoid overcooking.

Warm the tortilla in a clean pan or microwave for 15–20 seconds so it’s pliable.

Assemble: Spread Greek yogurt in the center of the tortilla. Layer the sausage-bean mix, eggs with spinach, salsa, cheese, and avocado if using.

Roll it up: Fold the sides in, then roll from the bottom up, keeping it tight. Place seam-side down.

Optional: Toast the burrito in the skillet for 1–2 minutes per side to seal and crisp the outside.

Slice in half and serve warm. Add extra salsa on the side if you like.