A vibrant wrap packed with eggs, veggies, beans, and spices, perfect for a quick energizing morning meal.
# Components:
→ Vegetables
01 - 1 red bell pepper, diced
02 - 1 small zucchini, diced
03 - 1/2 red onion, finely chopped
04 - 1 cup baby spinach, chopped
05 - 1 small tomato, seeded and diced
→ Protein & Dairy
06 - 6 large eggs
07 - 1/2 cup shredded cheddar cheese (or plant-based alternative)
08 - 1/4 cup milk (dairy or plant-based)
09 - 1/2 cup black beans, drained and rinsed
→ Wrap & Toppings
10 - 4 large whole wheat tortillas
11 - 1/2 avocado, sliced
12 - 1/4 cup salsa
13 - 2 tbsp chopped fresh cilantro (optional)
→ Spices & Seasonings
14 - 1/2 tsp ground cumin
15 - 1/4 tsp smoked paprika
16 - 1/4 tsp salt
17 - 1/4 tsp black pepper
18 - 1 tbsp olive oil
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add diced onion, bell pepper, and zucchini; sauté for 5 minutes until softened.
02 - Stir in chopped spinach and diced tomato; cook for 2 minutes until spinach wilts. Add black beans, cumin, smoked paprika, salt, and black pepper; cook 1 more minute. Remove vegetables from pan and set aside.
03 - Whisk eggs and milk together in a bowl. Pour mixture into the same skillet and scramble until just set. Remove from heat and fold in shredded cheddar cheese.
04 - Heat whole wheat tortillas in a dry skillet or microwave each for 20 seconds until warm.
05 - Layer the vegetable mixture, scrambled eggs, avocado slices, and salsa in the center of each tortilla. Sprinkle with fresh cilantro if desired.
06 - Fold the sides inward and roll each burrito tightly. Serve immediately or wrap in foil for portability.
