Who doesn’t love a good breakfast burrito? Stir some sautéed Mexican-flavoured black beans and veggies into your scrambled eggs for a tasty vegetarian breakfast dish.

Yield: Makes 8.



  • ​1 tbsp canola oil
  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 1/2 cup frozen kernel corn
  • 1 can (14 oz/398 mL) black beans, rinsed and drained
  • 1/2 cup water
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp oregano, crumbled
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 8 large eggs
  • 1 tbsp canola oil
  • 8 whole wheat flour tortillas (10 inch)
  • 1/2 cup shredded aged white cheddar cheese
  • 2 Roma tomatoes, cored and diced
  • 1 ripe avocado, diced
  • 1/4 cup chopped fresh cilantro


  1. Heat 1 tbsp oil in a large non-stick frypan over medium heat. Add onion and red pepper; sauté until softened, about 2 minutes.
  2. Add corn and cook, stirring, until heated through. Remove from heat.
  3. Transfer onion mixture to a plate; set aside.
  4. Add beans, water, chili powder, cumin, oregano, salt and pepper to same frypan; stir to combine. Bring to a simmer over medium heat and cook, uncovered, stirring occasionally, until water is evaporated, about 5 minutes. Remove from heat.
  5. Partially mash bean mixture with a potato masher; set aside.
  6. Whisk together eggs until blended.
  7. To scramble eggs, heat 1 tbsp oil in a medium non-stick frypan over medium heat. Add eggs and cook, uncovered, lifting edges of eggs occasionally with a spatula, allowing uncooked eggs to run underneath, until eggs are cooked through. Remove from heat.
  8. Spread about 1/4 cup bean mixture down centre of each tortilla. Top each with 1/4 cup onion mixture, 1/4 cup scrambled eggs and 1 tbsp cheese. Dividing equally, sprinkle each with tomatoes, avocado and cilantro. Roll up tortillas to enclose filling.
Nutritional analysis per wrap:

408 calories, 14.7 g fat, 18.5 g protein, 53.6 g carbohydrate, 10 g fibre, 790 mg sodium