Mexican · Breakfast
Egg and Bean Breakfast Wrap (Low-Calorie)
A single flour tortilla filled with scrambled eggs, black beans, tomato, onion, and melted reduced-fat cheese, seasoned with cumin and lime. Cooked with minimal oil for a lean handheld breakfast. Finished with fresh cilantro and hot sauce for brightness and heat.
$2
7 minsPrep
7 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
337Calories
18.4gProtein
13.1gFat
31.2gCarbs
3.2gSugar
6.1gFiber
568mgSodium
372mgChol
4.8gSat Fat
480mgPotassium
160mgCalcium
3.2mgIron
1.1mcgVitamin B12
6.8mgVitamin C
vegetarian
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Crack the eggs into a bowl, add salt and black pepper, and whisk until fully blended with no streaks of white remaining.
2
Heat
Warm the olive oil in a nonstick skillet over medium heat for 1 minute, then add the onion and tomato, cooking for 2 minutes until softened.
3
Combine
Add the black beans and cumin to the skillet, stir for 1 minute over medium heat until warmed and coated in spice.
4
Pour
Add the whisked eggs to the skillet over medium-low heat, folding gently for 2 minutes until curds are just set but still glossy.
5
Warm
Heat the corn tortilla in a dry skillet over medium heat for 20 seconds per side until pliable and lightly speckled.
6
Build
Lay the tortilla flat, spoon the egg and bean mixture down the center, scatter cheese and cilantro over the filling.
7
Finish
Drizzle with lime juice and hot sauce, then fold in the sides and roll the wrap tightly.
8
Plate
Slice the wrap in half on a diagonal and place on a plate seam-side down.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 22 small corn tortilla, 6-inch (30g)
- 1/2 cup90g cooked black beans
- 4 tbsp4 tbsp tomato (40g)
- 4 tbsp4 tbsp onion (40g)
- 2 tbsp2 tbsp reduced-fat cheddar cheese (10g)
- 2 tsp2 tsp cumin, ground
- 2 tbsp2 tbsp cilantro (10g)
- 2 tsp2 tsp lime juice
- 1 tsp1 tsp olive oil
- 2 tsp2 tsp hot sauce
- salt, a pinch
- black pepper, a pinch
