# What You'll Need:
→ Vegetables
01 - 1 red bell pepper, diced
02 - 1 small zucchini, diced
03 - 1/2 red onion, finely chopped
04 - 1 cup baby spinach, chopped
05 - 1 small tomato, seeded and diced
→ Protein & Dairy
06 - 6 large eggs
07 - 1/2 cup shredded cheddar cheese or plant-based alternative
08 - 1/4 cup milk, dairy or plant-based
09 - 1/2 cup black beans, drained and rinsed
→ Wrap & Toppings
10 - 4 large whole wheat tortillas
11 - 1/2 avocado, sliced
12 - 1/4 cup salsa
13 - 2 tablespoons chopped fresh cilantro (optional)
→ Spices & Seasonings
14 - 1/2 teaspoon ground cumin
15 - 1/4 teaspoon smoked paprika
16 - 1/4 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 1 tablespoon olive oil
# How to Make It:
01 - Heat olive oil in a large skillet over medium heat. Add diced onion, red bell pepper, and zucchini and sauté for 5 minutes until softened.
02 - Stir in chopped spinach and diced tomato; cook for 2 minutes until spinach wilts. Add black beans, ground cumin, smoked paprika, salt, and black pepper, stirring and cooking for an additional minute. Remove from heat and transfer vegetables to a bowl.
03 - In a bowl, whisk together eggs and milk. Pour the mixture into the skillet and scramble over medium heat until just set. Remove from heat and fold in shredded cheese.
04 - Heat tortillas in a dry skillet or microwave for 20 seconds until warm and pliable.
05 - Layer the veggie mixture, scrambled eggs, avocado slices, and salsa in the center of each tortilla. Sprinkle with chopped cilantro if desired.
06 - Fold in the sides of each tortilla and roll tightly to enclose the filling. Serve immediately or wrap in foil for a portable meal.
