Egg Huevos Wrap
A vibrant and protein-packed breakfast wrap inspired by classic huevos rancheros, featuring savory spiced beans and fluffy eggs.
Ingredients
- •8 large eggs
- •4 large flour tortillas
- •1 can (15 oz) black beans, rinsed and drained
- •1 cup shredded cheddar cheese
- •1/2 cup mild salsa
- •1 ripe avocado, sliced
- •1/2 teaspoon ground cumin
- •1/4 teaspoon chili powder
- •2 tablespoons olive oil
- •1/4 cup fresh cilantro, chopped
- •Salt and black pepper to taste
Instructions
- 1
Heat one tablespoon of olive oil in a medium skillet over medium heat. Add the black beans, cumin, and chili powder, cooking for 5 minutes until heated through. Mash slightly with a fork and set aside.
- 2
Whisk the eggs in a bowl with a pinch of salt and pepper. Heat the remaining tablespoon of olive oil in a non-stick pan over medium-low heat.
- 3
Scramble the eggs gently until they are soft and just set, then remove from heat immediately to prevent overcooking.
- 4
Warm the tortillas in a dry pan or microwave for 15 seconds until pliable.
- 5
To assemble, place a spoonful of black beans in the center of each tortilla, top with scrambled eggs, a sprinkle of shredded cheese, a dollop of salsa, and a few slices of avocado.
- 6
Fold in the sides of the tortilla and roll tightly to secure the filling.
- 7
Optional: lightly toast the wrapped burritos in a hot pan for 1 minute per side to crisp the exterior.
💡 Chef tips
- To make ahead, prepare the bean and egg mixture the night before and store in the fridge; assemble and warm the wraps just before serving.
- For a dairy-free version, simply omit the cheese or substitute with a plant-based shredded cheese alternative.
- If you prefer extra heat, add a few dashes of your favorite hot sauce or diced pickled jalapeños to the bean mixture.
✅ How it should turn out
The wrap should be golden-brown on the outside with a warm, creamy interior that balances the earthy spiced beans with the richness of the eggs and avocado.