A hearty morning wrap full of colorful vegetables, protein-rich eggs, and bold spices in a warm tortilla.
# What You Need:
→ Vegetables
01 - 1 red bell pepper, diced
02 - 1 small zucchini, diced
03 - 1/2 red onion, finely chopped
04 - 30 g baby spinach, chopped
05 - 1 small tomato, seeded and diced
→ Protein & Dairy
06 - 6 large eggs
07 - 60 ml milk (dairy or plant-based)
08 - 56 g shredded cheddar cheese or plant-based alternative
09 - 120 ml black beans, drained and rinsed
→ Wrap & Toppings
10 - 4 large whole wheat tortillas
11 - 1/2 avocado, sliced
12 - 60 ml 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
# How-To Steps:
01 - Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and zucchini; sauté for 5 minutes until softened.
02 - Stir in spinach and tomato, cooking for 2 minutes until spinach wilts. Add black beans, cumin, smoked paprika, salt, and pepper; cook and stir for 1 more minute. Remove vegetable mixture from skillet and set aside.
03 - In a bowl, whisk eggs with milk. Pour into the same skillet and scramble until just set. Remove from heat and mix in shredded cheese.
04 - Heat tortillas in a dry skillet or microwave for 20 seconds until warm and pliable.
05 - Distribute the vegetable mixture, scrambled eggs, avocado slices, and salsa evenly on each tortilla. Sprinkle with chopped cilantro if desired.
06 - Fold in the sides of the tortillas and roll up tightly. Serve immediately or wrap in foil for a portable option.
