Mexican · Breakfast
Egg and Bean Breakfast Wrap
A folded flour tortilla filled with scrambled eggs, refried black beans, melted Monterey Jack, and diced tomato, finished with pickled jalapeño and a squeeze of lime. Cumin and smoked paprika season the eggs, while fresh cilantro and scallion add a bright, herbaceous finish. Served open-ended, ready to eat by hand.
$3
7 minsPrep
7 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
478Calories
26.8gProtein
24.9gFat
38.2gCarbs
3.9gSugar
6.9gFiber
896mgSodium
384mgChol
9.8gSat Fat
560mgPotassium
330mgCalcium
3.6mgIron
1.1mcgVitamin B12
9.5mgVitamin C
vegetarian
high-fiber
herb-salt
all-time-classics
breakfast
vegetarian
Instructions
1
Prep
Crack eggs into a bowl, whisk with salt, pepper, cumin, and smoked paprika until uniform in color.
2
Sauté
Heat olive oil in a nonstick skillet over medium heat until shimmering, pour in eggs, and cook 2 minutes until softly set with no runny liquid remaining.
3
Build
Lay tortilla flat on a plate, scatter Monterey Jack down center, top with eggs and warmed black beans, then scatter tomato, jalapeño, cilantro, and scallion over filling.
4
Plate
Fold tortilla sides inward, roll from bottom up into a tight cylinder, return seam-side down to skillet over medium heat for 1 minute per side until golden, then slice diagonally and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (100g)
- 22 flour tortilla, 8-inch (90g)
- 1/2 cup90g black beans
- 2 oz56g Monterey Jack cheese
- 4 tbsp40g tomato
- 2 tbsp18g pickled jalapeño
- 2 tbsp8g cilantro
- 2 tbsp18g scallion
- 1/2 tsp1/2 tsp cumin
- 1/2 tsp1/2 tsp smoked paprika
- 2 tsp10ml olive oil
- 22 lime wedge
- salt, a pinch
- black pepper, a pinch
