Veggie Breakfast Wrap
A delightful way to kickstart your day with vibrant flavors and essential nutrients, this wrap is packed with protein from eggs and fiber from black beans and veggies.
Ingredients
Main Ingredients
- 4 large eggs Large eggs for scrambling
- 1 cup black beans, rinsed and drained Canned or cooked black beans
- 1 cup bell peppers, diced Any color bell pepper will work
- 1 cup spinach Fresh spinach, chopped if large
- 1 cup shredded cheese Cheddar or cheese of your choice
- 4 large tortillas Flour or whole grain tortillas work best
- to taste Salt and pepper For seasoning
- as needed Olive oil or cooking spray For cooking the eggs
Instructions
Preparation
- In a skillet, heat a little olive oil or spray over medium heat.
- Scramble the eggs in a bowl, then pour them into the skillet.
- Cook the eggs until fully set, seasoning with salt and pepper.
Cooking
- Add the black beans, bell peppers, and spinach to the skillet and cook for an additional 2-3 minutes until the veggies are slightly soft.
- Remove from heat and stir in the shredded cheese until melted.
Assembly
- Lay a tortilla flat and spoon the veggie and egg mixture into the center.
- Wrap the tortilla, folding in the sides and rolling it up.
- Serve warm or wrap in foil for meal prep.
Notes
For serving, accompany with fresh fruit or a small salad. Consider drizzling hot sauce or salsa inside the wrap for extra flavor. Store in an airtight container or wrap in foil and refrigerate for up to 4 days; freeze for longer storage.