Egg Huevos Wrap
A vibrant and protein-packed breakfast wrap inspired by classic ranchero flavors, perfect for a satisfying start to your day.
Ingredients
- •8 large eggs
- •4 large flour tortillas
- •1 cup black beans, rinsed and drained
- •1 cup shredded cheddar cheese
- •1 ripe avocado, sliced
- •1/2 cup mild salsa
- •2 tablespoons olive oil
- •1/2 teaspoon ground cumin
- •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 and cumin, cooking for 3-4 minutes until warmed through. Mash them slightly with a fork and set aside.
- 2
In a mixing bowl, whisk the eggs with a pinch of salt and pepper.
- 3
Heat the remaining tablespoon of olive oil in a non-stick pan over medium-low heat. Add the eggs and scramble gently until soft curds form and they are just cooked through.
- 4
Warm the tortillas in a dry pan or microwave for 15 seconds to make them pliable.
- 5
To assemble, spread a portion of the mashed black beans down the center of each tortilla.
- 6
Top the beans with the scrambled eggs, a sprinkle of shredded cheddar cheese, a spoonful of salsa, and avocado slices.
- 7
Fold the sides of the tortilla inward, then roll tightly from the bottom to seal the wrap.
- 8
Serve immediately, garnished with fresh cilantro.
💡 Chef tips
- For a crispier texture, lightly toast the assembled wrap in a dry skillet for 1-2 minutes per side before serving.
- You can prepare the black bean mixture and scramble the eggs up to two days in advance; store them in airtight containers in the refrigerator.
- If you prefer a dairy-free version, simply omit the cheese or substitute it with a plant-based shredded cheese alternative.
✅ How it should turn out
The wrap should be golden-brown on the outside with a warm, savory center that balances the creaminess of the avocado, the tang of the salsa, and the richness of the eggs.