Spicy Black Bean Egg Scramble Wrap
Spicy Black Bean Egg Scramble Wrap
Ingredients
For the Scramble
- 8 large eggs
- 1/4 cup milk
- 1 can black beans, 15 ounce, rinsed and drained
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/2 cup bell pepper, any color, diced
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon hot sauce, or to taste
For Assembly and Toppings
- 4 large flour tortillas, 8-10 inch
- 1 avocado, sliced or mashed
- 1/4 cup sour cream, optional
- 1/4 cup salsa, optional
Instructions
- 1
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
⏱️ 2 min
- 2
Heat olive oil in a large non-stick skillet over medium heat. Add the diced red onion, jalapeño, and bell pepper. Sauté for 5-7 minutes, or until vegetables are softened.
⏱️ 7 min
- 3
Add the rinsed and drained black beans to the skillet with the vegetables. Cook for another 2-3 minutes, stirring occasionally, until heated through.
⏱️ 3 min
- 4
Pour the egg mixture into the skillet with the vegetables and black beans. Cook, stirring gently with a spatula, until the eggs are set but still moist, about 3-5 minutes.
⏱️ 5 min
- 5
Remove the skillet from the heat. Stir in the shredded Monterey Jack cheese, fresh cilantro, and hot sauce. Stir until the cheese is melted and incorporated.
⏱️ 2 min
- 6
Warm the flour tortillas according to package directions (microwave for 15-20 seconds each, or heat in a dry skillet for 30 seconds per side) to make them more pliable.
⏱️ 1 min
- 7
Divide the egg and black bean scramble evenly among the warm tortillas. Top with sliced or mashed avocado, and optional sour cream and salsa.
⏱️ 3 min
- 8
Fold in the sides of each tortilla, then roll them up tightly to form a wrap. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Black Bean Egg Scramble Wrap
For the Scramble
- 8 large eggs
- 1/4 cup milk
- 1 can black beans, 15 ounce, rinsed and drained
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/2 cup bell pepper, any color, diced
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon hot sauce, or to taste
For Assembly and Toppings
- 4 large flour tortillas, 8-10 inch
- 1 avocado, sliced or mashed
- 1/4 cup sour cream, optional
- 1/4 cup salsa, optional
Instructions
- 1
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
⏱️ 2 min - 2
Heat olive oil in a large non-stick skillet over medium heat. Add the diced red onion, jalapeño, and bell pepper. Sauté for 5-7 minutes, or until vegetables are softened.
⏱️ 7 min - 3
Add the rinsed and drained black beans to the skillet with the vegetables. Cook for another 2-3 minutes, stirring occasionally, until heated through.
⏱️ 3 min - 4
Pour the egg mixture into the skillet with the vegetables and black beans. Cook, stirring gently with a spatula, until the eggs are set but still moist, about 3-5 minutes.
⏱️ 5 min - 5
Remove the skillet from the heat. Stir in the shredded Monterey Jack cheese, fresh cilantro, and hot sauce. Stir until the cheese is melted and incorporated.
⏱️ 2 min - 6
Warm the flour tortillas according to package directions (microwave for 15-20 seconds each, or heat in a dry skillet for 30 seconds per side) to make them more pliable.
⏱️ 1 min - 7
Divide the egg and black bean scramble evenly among the warm tortillas. Top with sliced or mashed avocado, and optional sour cream and salsa.
⏱️ 3 min - 8
Fold in the sides of each tortilla, then roll them up tightly to form a wrap. Serve immediately.
⏱️ 2 min