These tasty vegetarian breakfast wraps are filled with eggs, cheese, beans and all of your favourite taco fixings.

Yield: Serves 4.



  • 4 large eggs
  • 1/2 tsp hot pepper sauce
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 2 tbsp milk (2%)
  • 4 whole wheat flour tortillas (8 inch)
  • 1 tbsp salted butter
  • 1/2 cup canned black beans, rinsed and drained
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup thinly sliced green onion
  • 1/4 cup salsa
  • 1/4 cup sour cream, optional


  1. Preheat oven to 350°F.
  2. Whisk together eggs, hot pepper sauce, salt and pepper. Whisk in milk until blended; set aside. Wrap tortillas in foil.
  3. Bake wrapped tortillas for 10 minutes.
  4. Meanwhile, melt butter in a large nonstick frypan over medium heat. Add egg mixture and cook, uncovered, lifting edges of eggs occasionally with a spatula, allowing uncooked egg to run underneath, until eggs are almost cooked. Stir in beans and continue cooking, uncovered, until eggs are cooked through. Do not overcook. Remove from heat and stir in cheese.
  5. Remove wrapped tortillas from oven; unwrap tortillas. Spoon egg mixture on centre of tortillas, dividing equally. Top each with green onion, salsa and sour cream, dividing equally. Roll up tortillas to enclose filling. Serve immediately.
Nutritional analysis per wrap:

382 calories, 20 g fat, 19.5 g protein, 30.8 g carbohydrate, 3.6 g fibre, 877 mg sodium

*Ingredient not included in nutritional analysis.