Mexican Egg and Black Bean Breakfast Wrap
A hearty Mexican-style breakfast bowl with eggs, black beans, corn, tomato, and rice.
- Calories
- 520
- Protein
- 27g
- Carbs
- 58g
- Fat
- 18g
Per serving
Ingredients
For 4 servings · 20 min total
- whole-wheat tortilla4
- large egg8
- canned black beans, rinsed1 can
- white rice1/2 cup
- corn1
- tomato, diced1 cup
- shredded monterey jack cheese2 oz
- cooking oil4 tsp
Instructions
- Cook the rice according to the package directions.
- Warm the black beans, corn, and diced tomato in a skillet with a little oil until hot.
- Push the vegetables to one side, add the remaining oil, and scramble the eggs until set.
- Warm the tortilla, then fill it with rice, the bean mixture, eggs, and cheese. Fold or serve as an open breakfast bowl.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.