A hearty wrap with veggies, eggs, cheese, and spices, perfect for a flavorful and filling morning meal.
# What you'll need:
→ Vegetables
01 - 1 red bell pepper, diced
02 - 1 small zucchini, diced
03 - 1/2 red onion, finely chopped
04 - 1 cup baby spinach, chopped
05 - 1 small tomato, seeded and diced
→ Protein & Dairy
06 - 6 large eggs
07 - 1/2 cup shredded cheddar cheese or plant-based alternative
08 - 1/4 cup milk (dairy or plant-based)
09 - 1/2 cup black beans, drained and rinsed
→ Wrap & Toppings
10 - 4 large whole wheat tortillas
11 - 1/2 avocado, sliced
12 - 1/4 cup salsa
13 - 2 tbsp chopped fresh cilantro (optional)
→ Spices & Seasonings
14 - 1/2 tsp ground cumin
15 - 1/4 tsp smoked paprika
16 - 1/4 tsp salt
17 - 1/4 tsp black pepper
18 - 1 tbsp olive oil
# Preparation steps:
01 - Heat olive oil in a large skillet over medium heat. Add diced onion, bell pepper, and zucchini; sauté for 5 minutes until softened.
02 - Add chopped spinach and diced tomato to the skillet; cook for 2 minutes until spinach wilts. Stir in black beans, ground cumin, smoked paprika, salt, and black pepper; cook for an additional 1 minute. Remove vegetables from heat and set aside.
03 - In a bowl, whisk together eggs and milk. Pour mixture into the same skillet and scramble until just set. Remove from heat and fold in shredded cheese.
04 - Heat the whole wheat tortillas in a dry skillet or microwave for 20 seconds until pliable.
05 - Place a portion of the vegetable mixture, scrambled eggs, avocado slices, and salsa in the center of each tortilla. Add chopped cilantro if desired.
06 - Fold the sides of each tortilla over the filling, then roll tightly into a burrito. Serve immediately or wrap in foil for portability.
