My Black Bean Fajita Breakfast Wraps are packed with protein and fiber, making them a great way to start the day. This healthy vegetarian breakfast is meal prep friendly, meaning they can be prepped ahead of time and stored for easy breakfasts all week long. Just pop in the microwave each morning, and you’ll have a flavorful breakfast that will keep you feeling good all morning.
I’ve consistently found that if I don’t eat a balanced breakfast first thing in the morning, I snack on easily accessible, unhealthy food most of the day. Because of that, I’ve been really leaning into meal prep breakfast recipes lately and they’ve been life savers. My Black Bean Fajita Breakfast Wraps can be made ahead of time and easily heated up for a protein and fiber packed vegetarian meal that will keep you on point all morning long.
Why You’ll Love This Savory Meal Prep Breakfast
- Great for meal prep – You can prepare one or two of these breakfast wraps at a time and enjoy right away, or you can make a big batch of eggs and peppers and prepare a few of these at at time, store in the refrigerator, or freezer, and you’ll have a healthy, easy breakfast all week long, or just whenever you need one.
- Packed with protein – These breakfast wraps are filled with eggs, cheese and black beans, all of which are excellent sources of protein. They’ll keep you feeling satiated all morning long, which is exactly what you want from a breakfast.
- Packed with flavor – If you love fajitas, you are going to want to try these black bean fajita breakfast wraps. They’re packed with traditional fajita flavors and go well with a topping of guacamole and salsa.
Why Your Body Will Love This Hearty Breakfast
- Protein – Eggs are a complete protein, which means they contain all nine essential amino acids the body needs to grow, develop, and repair itself. A diet rich in eggs can help improve muscle health and decrease malnutrition.
- Digestive Health – Black beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
- Immune Health – Bell peppers are great for immune health because they are high in Vitamin C, essential for keeping your immune system healthy and fighting off sickness. Vitamin C is also very beneficial in healing wounds and collagen production.
Vegetarian Breakfast Wrap Recipe Ingredients
- Eggs – I use large eggs, that I crack myself for this recipe. You can also use the packaged carton of whole eggs or egg whites, if you prefer. To make egg free, you can use my tofu scramble recipe instead of real eggs.
- Cheese – Any kind of shredded cheese will work well for these breakfast wraps. I usually either use colby jack or pepperjack, for added flavor. To make dairy free, use your favorite meltable dairy free cheese.
- Bell Peppers – I like to use multiple different colors of bell peppers when making fajita inspired recipes, so I used a combination of green, red and yellow. I also added in some yellow onion, but any color of onion will work.
- Black Beans – Black beans add protein and fiber to this breakfast recipe. I like to add them in when cooking the peppers with the seasoning for maximum flavor. Any kind of beans will work though. Pinto would be a great option.
- Seasoning – I use a homemade fajita seasoning for the bell peppers and beans, which includes: cumin, paprika, garlic, chili powder, onion and dried oregano. It’s easy to make, if you have a stocked spice collection. If not, use a couple tablespoons of packaged fajita mix.
- Tortillas – I use burrito sized flour tortillas for this recipe because they’re large and easily wrap around all of the ingredients. If you want to make them smaller, you are welcome to use a different size tortilla.
How To Make Black Bean Fajita Breakfast Wraps
- Heat a large pan over medium heat and add in 1 tablespoon olive oil, along with all the diced bell peppers, diced onion and a pinch of salt. Cook until peppers and onion have softened, and are starting to nicely brown, about 5 minutes. Next, add in the black beans and fajita seasoning. Mix everything together well and let cook for an additional 3-4 minutes. Set aside until ready to use.
- Crack all of the eggs in a large mixing bowl and whisk together until completely mixed. Heat a large pan over medium heat and coat the bottom with oil or butter. Pour in the scrambled egg mixture and carefully cook until eggs are scrambled to your liking. Season with salt and pepper to taste, just before turning the heat off. Evenly sprinkle the shredded cheese over the hot eggs and then cover with a lid until cheese is melted.
- Lay tortillas out on a flat surface and in the middle of each tortilla, place a heaping half cup of the fajita veggie bean mixture. Top with a 1/5 portion of the cheesy eggs (I like to place the eggs with the cheesy side down, so the cheese is touching the fajita mixture). Fold in the sides of the tortilla, one by one, until you have a 5 sided shape. I like to place them, seam side down, in a hot pan for a few minutes, to help seal the bottom so they stay together well.
- Breakfast wraps can be eaten immediately OR allow for them to cool completely and then wrapped in foil/plastic and stored in the refrigerator/freezer until ready to eat. Re-heat in the microwave, stovetop or oven. Add your favorite toppings, if desired, and enjoy.
Recipe Frequently Asked Questions
- Make this recipe vegan by using a tofu scramble in place of the eggs and your favorite meltable vegan cheese.
- Make this recipe gluten free by using a gluten free wrap. Most gluten free wraps don’t fold very easily, so you may need to heat it up before folding around all the ingredients.
- Are these fajita wraps spicy? No, they do have flavor, but it is not spicy. If you want to make them spicy, I would suggest adding some cayenne pepper into the fajita seasoning, or using pepperjack cheese on the eggs.
- Are these breakfast wraps freezer friendly? Yes, you can easily freeze these wraps. Fully assemble all of them, allow to cool completely and then store in a freezer friendly container for 3-6 months. I like to wrap them individually in plastic, or foil, and then place all of them in a ziplock bag together.
- How long will leftovers last? If stored in an air-tight container, in the refrigerator, leftovers should last about 4-5 days.
- How should these breakfast wraps be re-heated? I usually just re-heat quickly in the microwave, for a minute or two. But, they can also be re-heated in a pan on the stovetop, or in the oven.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Vegetarian Meal Prep Breakfast Recipes?
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High Protein Pumpkin Orange Breakfast Cookies
High Protein Vegetarian Breakfast Sandwiches
Creamy Peanut Butter and Jelly Overnight Oats
Make Ahead Oatmeal Breakfast Cups
Print
Black Bean Fajita Breakfast Wraps
- Total Time: 40 minutes
- Yield: 5 1x
- Diet: Vegetarian
Description
My Black Bean Fajita Breakfast Wraps are packed with protein and fiber, making them a great way to start the day. This healthy vegetarian breakfast is meal prep friendly, meaning they can be prepped ahead of time and stored for easy breakfasts all week long. Just pop in the microwave each morning, and you’ll have a flavorful breakfast that will keep you feeling good all morning.
Ingredients
Scale
- 1 tablespoon olive oil
- 3 medium sized bell peppers, diced (I used a variety of red, green and yellow)
- 1/2 medium sized yellow onion, diced
- 1 (15 oz) can black beans, drained and rinsed
- 10 large eggs
- 1 1/2 cups shredded cheese, I used pepper-jack but any kind will work
- 5 burrito sized flour tortillas
- Cooking spray
Fajita Seasoning
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
Instructions
- Heat a large pan over medium heat and add in 1 tablespoon olive oil, along with all the diced bell peppers, diced onion and a pinch of salt. Cook until peppers and onion have softened, and are starting to nicely brown, about 5 minutes. Next, add in the black beans and fajita seasoning. Mix everything together well and let cook for an additional 3-4 minutes. Set aside until ready to use.
- Crack all of the eggs in a large mixing bowl and whisk together until completely mixed. Heat a large pan over medium heat and coat the bottom with oil or butter. Pour in the scrambled egg mixture and carefully cook until eggs are scrambled to your liking. Season with salt and pepper to taste, just before turning the heat off. Evenly sprinkle the shredded cheese over the hot eggs and then cover with a lid until cheese is melted.
- Lay tortillas out on a flat surface and in the middle of each tortilla, place a heaping half cup of the fajita veggie bean mixture. Top with a 1/5 portion of the cheesy eggs (I like to place the eggs with the cheesy side down, so the cheese is touching the fajita mixture). Fold in the sides of the tortilla, one by one, until you have a 5 sided shape. I like to place them, seam side down, in a hot pan for a few minutes, to help seal the bottom so they stay together well.
- Breakfast wraps can be eaten immediately OR allow for them to cool completely and then wrapped in foil/plastic and stored in the refrigerator/freezer until ready to eat. Re-heat in the microwave, stovetop or oven. Add your favorite toppings, if desired, and enjoy.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast, Vegetarian
- Method: Stovetop
- Cuisine: Mexican Inspired
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