Photo of Egg, Refried Bean, and Avocado–Stuffed Tortilla Wraps by WW

Egg, Refried Bean, and Avocado–Stuffed Tortilla Wraps

Points® value
Total Time
15 min
10 min
5 min
This easy, filling, lightning-fast dish is great for breakfast, lunch, or dinner. It’s based on the Central American classic baleada—a thick flour tortilla smeared with refried beans and topped with assorted fillings. Here, we opt for scrambled eggs (making this a baleada mixta), avocado, and cotija cheese. And in place of traditional full-fat crema Mexicana, we use light sour cream mixed with a little water so that it can be drizzled. We like whole-wheat, low-carb, high-fiber tortilla wraps for the nutrition boost they offer.


Cooking spray

4 spray(s)


4 large

Kosher salt

¼ tsp(s)

Fat free refried beans

2 cup(s), warmed

Low-carb, high-fiber tortilla wraps

4 tortilla(s), whole-wheat


½ medium, thinly sliced

Cotija cheese

¼ cup(s), crumbled

Light sour cream

¼ cup(s)


8 sprig(s), optional


  1. In a medium bowl, whisk together the eggs, salt, and 3 tbsp water. Coat a small or medium nonstick skillet with cooking spray. Heat the pan over medium-low heat. Add the egg mixture; cook, stirring constantly with a silicone spatula, until the eggs are scrambled to the desired doneness, 3 to 4 minutes.
  2. Spread ½ cup refried beans on each tortilla wrap, leaving a 1-in border. Top the wraps evenly with scrambled egg, avocado, and cheese. In a small bowl, stir together the sour cream and 1 tbsp water; drizzle evenly over the wraps. Top with cilantro, if desired.
  3. Serving size: 1 filled tortilla wrap