Photo of Egg, Black Bean, and Avocado Breakfast Wraps by WW

Egg, Black Bean, and Avocado Breakfast Wraps

Total Time
18 min
5 min
7 min
Kickstart your day with a dairy-free, protein-packed wrap that is chockful of South of the border flavour. Smashing the black beans a bit as they cook lends a creamy refried beans consistency to these wraps—a mixture that melds beautifully with the soft egg scramble and tasty avocado mash. Swap the avocado for a handful of reduced-fat shredded Monterey Jack cheese if you like your breakfast burritos warm and gooey. Keep the avocado mash in your repertoire though. It is an easy and tasty technique for quick guac on the fly. Serve these wraps with a side of sliced bananas and fresh blueberries tossed with a bit of grated orange zest and fresh-squeezed orange juice.


Canned black beans

½ cup(s), rinsed and drained

Fat free salsa

¼ cup(s)


¼ small, pitted and peeled

Fresh lime juice

2 tsp(s)

Table salt

2 pinch(es)

Cayenne pepper

1 pinch(es)


2 large egg(s)

Chili powder


Canola oil

1 tsp(s)

8 inch multigrain tortilla

2 item(s), warmed


  1. In small nonstick skillet, cook beans and salsa over medium heat, stirring frequently and partially mashing beans with wooden spoon, until heated through, about 3 minutes. Transfer to bowl and keep warm. Wipe out skillet with paper towels.
  2. Meanwhile, in small bowl, mash avocado, lime juice, pinch of salt, and cayenne with fork until smooth.
  3. In medium bowl, whisk together eggs, chili powder, and remaining pinch of salt.
  4. In same skillet over medium-low heat, warm oil. Add egg mixture and cook, stirring frequently, until set, 2 to 3 minutes.
  5. Spread tortillas evenly with avocado mixture, then top with eggs and bean mixture. Roll up and serve.
  6. Per serving (1 filled tortilla)