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
