Huevos Rancheros Wraps

Start your Cinco De Mayo off on the right foot today with a healthy and easy morning breakfast. My Huevos Rancheros Wraps are loaded with protein, vegetables and carbohydrates. This recipe is great for the kids and adults, with only 15 minutes of preparation time.

When I worked on my first cookbook 400 Best Sandwich Recipes, I wanted to the first chapter of the book to be a breakfast chapter. This was in 2011, when breakfast sandwiches were not very popular. I have twenty breakfast recipes in the breakfast chapter, and my publisher continues to tell me how much foresight I had. Nine years later, I’m still making these Huevos Rancheros Wraps.

Feel free to add or subtract ingredients from this recipe to make this your own. For example, substitute thawed frozen edamame beans for the black beans. Add corn and substitute Monterey Jack cheese for the cheddar cheese. If you don’t like black olives or onions, remove them. If you want to add additional protein, top these wraps off with plain nonfat Greek yogurt. I hope you enjoy this recipe. Have a great Tuesday and week ahead!

This recipe is from my book 400 Best Sandwich Recipes by Alison Lewis © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.

 

Breakfast Wraps

Cook Time:

15 minutes

Prep Times:

15 minutes

Yield:

4 servings

Ingredients:

4 large eggs
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1 tablespoon butter
1 cup black beans, rinsed and drained
1 small tomato, sliced
1 cup salsa (store-bought)
1/3 cup sliced black olives
2 tablespoons chopped fresh onion (optional)
4 (8-inch) flour or whole wheat tortillas, warmed
1 cup shredded Cheddar cheese
2 avocados, thinly sliced
2 tablespoons chopped fresh cilantro (optional)

Preparation:

1. In a bowl, whisk together eggs, salt and pepper.

2. In a medium skillet, melt butter over medium heat. Sauté eggs for 3 to 4 minutes or until scrambled. Set aside.

3. In a large nonstick skillet over low heat, combine beans, tomatoes, olives and onions, if desired. Stir in salsa and sauté for 5 to 10 minutes or until heated and slightly thickened.

4. Place tortillas on a work surface. Divide egg mixture equally in center of each tortilla. Arrange cheese, avocados and cilantro equally over top, if desired. Fold both ends over filling then roll up tortilla. Serve immediately.

12 thoughts on “Huevos Rancheros Wraps”

  1. I can’t believe how fast the summer went! And yes to frozen. I use frozen everything from fruit to veggies. Saves money and if you’re baking it into something, I rarely notice a difference in taste anyway!

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