Scrambled Eggs and Beans Wrap

Ingredients

• Egg2 count (110 g)
• Beans1/4 cup (50 g)
• Onion2 ring (10 g)
• Tortillas1 count (40 g)
• Tomato Sauce1 tablespoon (14 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Beat the eggs in a bowl and season with salt and pepper to taste. Set aside.

3. 3

   Step 3

   Heat a non-stick pan over medium heat. If you don't have one, add a bit of oil.

4. 4

   Step 4

   Once heated, add the diced onion and tomato sauce. Stir-fry for 2-3 minutes. If you don't have tomato sauce available, add some chopped tomato.

5. 5

   Step 5

   Add the beans. Salt and pepper to taste. Let cook for another 2 minutes.

6. 6

   Step 6

   In another preheated pan, add the beaten eggs and let set over medium heat.

7. 7

   Step 7

   Once set, scramble.

8. 8

   Step 8

   Separately, warm the tortilla for 1-2 minutes per side in a pan.

9. 9

   Step 9

   Add the scrambled eggs and the bean mixture.

10. 10

    Step 10

    Roll up to serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Eggs and Beans Wrap can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.