A hearty wrap filled with vegetables, eggs, cheese, and spices for a nourishing start to your day.
# Ingredient List:
→ 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
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion, diced red bell pepper, and zucchini; cook for 5 minutes until softened.
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. Cook for 1 minute, then remove from heat and set aside.
03 - Whisk eggs and milk together in a bowl. Pour mixture into the same skillet and scramble over medium heat until just set. Remove from heat and stir in shredded cheese.
04 - Warm each tortilla in a dry skillet or microwave for 20 seconds to increase pliability.
05 - On each tortilla, layer the sautéed vegetable mixture, scrambled eggs with cheese, sliced avocado, and a spoonful of salsa. Sprinkle fresh cilantro if desired.
06 - Fold the sides inward, then roll the tortilla tightly around the fillings. Serve immediately or wrap in foil for on-the-go convenience.
