A veggie-packed wrap featuring eggs, black beans, and fresh spices for a nutritious, flavorful morning meal.
# 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 tablespoons chopped fresh cilantro, optional
→ Spices & Seasonings
14 - ½ teaspoon ground cumin
15 - ¼ teaspoon smoked paprika
16 - ¼ teaspoon salt
17 - ¼ teaspoon black pepper
18 - 1 tablespoon olive oil
# How To Make:
01 - Heat olive oil in a large skillet over medium heat. Add diced onion, bell pepper, and zucchini; sauté 5 minutes until tender.
02 - Add chopped spinach and diced tomato to the skillet; cook 2 minutes until spinach wilts. Stir in black beans, cumin, smoked paprika, salt, and pepper; cook 1 minute. Remove vegetable mixture from the skillet and set aside.
03 - Whisk eggs with milk in a bowl. Pour mixture into the same skillet and scramble over medium heat until just set. Remove from heat and fold in shredded cheese.
04 - Heat tortillas in a dry skillet or microwave for 20 seconds until pliable.
05 - Layer the vegetable mixture, scrambled eggs, avocado slices, and salsa in the center of each tortilla. Sprinkle with cilantro if desired.
06 - Fold in the sides of each tortilla, then roll tightly. Serve immediately or wrap in foil for portability.
