A vibrant wrap filled with vegetables, scrambled eggs, black beans, and spices for a nutritious morning boost.
# 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 It:
01 - Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and zucchini; sauté for 5 minutes until softened.
02 - Add spinach and tomato to the skillet; cook for 2 minutes until spinach wilts. Stir in black beans, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute more. Remove vegetable mixture from 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 the shredded cheese.
04 - Heat tortillas in a dry skillet over low heat or microwave each for 20 seconds until warm and pliable.
05 - Divide the vegetable mixture evenly over each tortilla. Top with scrambled eggs, avocado slices, and a spoonful of salsa. Sprinkle with cilantro if using.
06 - Fold in the sides of each tortilla and roll tightly to enclose the filling. Serve immediately or wrap in foil for portability.
