Mexican · Breakfast
Egg and Bean Breakfast Wrap (No-Chop)
A no-chop breakfast wrap built from scrambled eggs and black beans folded into a warm flour tortilla with pulsed pico de gallo, shredded cheese, and mashed avocado. Garlic blooms in butter before joining the beans, and pepper jack melts against the eggs for a Tex-Mex morning bite.
$3
6 minsPrep
7 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
598Calories
31.4gProtein
35.1gFat
38.6gCarbs
4.3gSugar
8.9gFiber
1042mgSodium
558mgChol
15.3gSat Fat
740mgPotassium
375mgCalcium
3.9mgIron
1.6mcgVitamin B12
8.2mgVitamin C
vegetarian
high-fiber
no-chop
Instructions
1
Prep
Drain, rinse, and warm black beans in a small sieve. Mash avocado in its skin with a fork. Hand-tear cilantro. Press or measure garlic paste.
2
Melt butter in a small nonstick skillet over medium-low heat for 30 seconds until foaming. Add garlic paste and stir for 15 seconds until fragrant.
3
Add black beans to the skillet and warm for 1 minute, stirring, until glossy and heated through over medium-low heat.
4
Whisk eggs with salt and pepper in a small bowl for 20 seconds. Pour into skillet and cook over medium-low heat for 2–3 minutes, folding gently, until just set.
5
Warm tortilla in a dry skillet over medium heat for 15–20 seconds per side until pliable with light char.
6
Lay warmed tortilla flat, scatter shredded cheese down the center while egg mixture is hot, then add egg filling, pico de gallo, avocado, and cilantro.
7
Fold tortilla sides in, then roll from bottom up into a tight cylinder, tucking filling as you go.
8
Plate
Slice wrap diagonally in half and serve immediately while cheese is melted and tortilla is warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 1/2 cup45g, a quarter of a 15 oz can canned black bean
- 22 small flour tortilla (approx. 6-inch, 45g)
- 1/2 cup56g pepper jack cheese, shredded
- 4 tbsp60g pico de gallo
- 4 tbsp60g avocado
- 1 tsp1 tsp garlic paste
- 2 tsp10g butter
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 tsp10g cilantro
