A flavorful morning wrap loaded with veggies, eggs, black beans, cheese, and spices in a warm tortilla.
# What You’ll Need:
→ Vegetables
01 - 1 red bell pepper, diced
02 - 1 small zucchini, diced
03 - ½ red onion, finely chopped
04 - 1 cup baby spinach, chopped
05 - 1 small tomato, seeded and diced
→ Protein & Dairy
06 - 6 large eggs
07 - ½ cup shredded cheddar cheese or plant-based alternative
08 - ¼ cup milk, dairy or plant-based
09 - ½ cup black beans, drained and rinsed
→ Wrap & Toppings
10 - 4 large whole wheat tortillas
11 - ½ avocado, sliced
12 - ¼ cup salsa
13 - 2 tbsp chopped fresh cilantro (optional)
→ Spices & Seasonings
14 - ½ tsp ground cumin
15 - ¼ tsp smoked paprika
16 - ¼ tsp salt
17 - ¼ tsp black pepper
18 - 1 tbsp olive oil
# Method:
01 - Heat olive oil in a large skillet over medium heat. Add onion, red bell pepper, and zucchini. Cook, stirring occasionally, until softened, about 5 minutes.
02 - Stir in chopped spinach and diced tomato. Cook for 2 minutes until spinach wilts. Add black beans, ground cumin, smoked paprika, salt, and black pepper. Stir and cook for an additional minute. Remove mixture from heat and set aside.
03 - Whisk eggs and milk in a bowl until combined. Pour into the same skillet and scramble gently over medium heat until just set. Remove from heat and fold in shredded cheese.
04 - Heat tortillas in a dry skillet over low heat or microwave for 20 seconds until pliable.
05 - Lay each tortilla flat and layer with the vegetable mixture, scrambled eggs, avocado slices, and a spoonful of salsa. Sprinkle chopped cilantro on top if desired.
06 - Fold the sides of each tortilla inward, then roll tightly from bottom to top. Serve immediately or wrap in foil for a portable option.
