Recipes
Breakfast

Egg, black bean and salsa wrap

Scrambled eggs, warm black beans, red pepper and cheddar rolled in a whole wheat tortilla with salsa and avocado.

Egg, black bean and salsa wrap

Vegetarian Quick Budget High protein

Prep
5 min
Cooking
8 min

Per serving

527 kcal

Protein
27 g
Carbs
42 g
Fat
29 g
Fibre
13 g

In these plans

Ingredients

7 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Olive oil 2 ½ tbsp 30 g
  • Red bell pepper, diced 280 g ≈ 2 cups
  • Canned black beans, drained, rinsed and drained 560 g ≈ 3 ¼ cups
  • Ground cumin 2 tsp
  • Eggs, beaten 14 large 700 g
  • Cheddar cheese, shredded 110 g
  • Whole wheat tortilla (25 cm) 7 tortillas 320 g
  • Salsa ¾ cup 210 g
  • Avocado, sliced 210 g

Steps

  1. Heat the olive oil in a non-stick pan over medium heat and cook the pepper for 2 minutes.
  2. Add the black beans and cumin and cook for 2 minutes, until warm.
  3. Pour in the beaten eggs and stir gently for 2 minutes, until softly set.
  4. Take the pan off the heat and sprinkle the cheddar over the eggs.
  5. Warm the tortilla in a dry pan for 20 seconds per side.
  6. Fill the tortilla with the egg mixture, salsa and avocado, fold in the sides and roll it up.

Tip: Wrap it in foil to eat on the go; it stays warm for about 20 minutes.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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