If your mornings are anything like mine, they need to be quick, filling, and actually delicious — especially if you’re feeding more than just yourself.

That’s why I love this Homemade Southwest Breakfast Wrap. It’s packed with protein, full of bold flavor, and made with simple, real ingredients.
Scrambled eggs, black beans, veggies, cheese, and a creamy salsa-spiced yogurt sauce — all wrapped up in a warm tortilla.
Perfect for busy mornings, weekend brunch, or even breakfast-for-dinner!

Ingredients:

For the filling:

• 6 eggs

• ¼ cup milk or dairy-free milk

• 1 tbsp olive oil or butter

• ½ cup black beans (rinsed and drained)

• ½ cup diced red bell pepper

• ¼ cup chopped red onion

• ½ tsp cumin

• Salt and pepper to taste

• ½ cup shredded cheddar or dairy-free cheese

For the wrap & toppings:

• 4 whole wheat or gluten-free tortillas

• 1 cup shredded romaine or baby spinach

• Optional: avocado slices, salsa, cilantro

For the creamy Southwest sauce:

• ¼ cup plain Greek yogurt or coconut yogurt

• 1 tbsp salsa

• ½ tsp lime juice

• Pinch of chili powder and garlic powder

• Salt to taste

Instructions:

1. Make the Southwest sauce
   In a small bowl, stir together yogurt, salsa, lime juice, chili powder, garlic powder, and salt. Adjust seasoning as needed and set aside.

2. Cook the veggies and beans
   In a skillet, heat olive oil over medium heat. Sauté onion and bell pepper for 3–4 minutes until soft. Stir in black beans, cumin, salt, and pepper. Cook for 1–2 more minutes. Remove from pan.

3. Scramble the eggs
   In a bowl, whisk eggs with milk. Pour into the same skillet and cook over low-medium heat, stirring gently until just set.

4. Warm the tortillas
   Warm tortillas in a skillet or microwave for a few seconds until soft and pliable.

5. Assemble the wraps
   On each tortilla, layer scrambled eggs, bean-veggie mix, shredded cheese, greens, and a drizzle of Southwest sauce. Add avocado or extra salsa if desired.

6. Wrap and serve
   Roll tightly and slice in half. Serve immediately or wrap in foil for on-the-go mornings.

Sarah’s Tips:

• Make it dairy-free: Use coconut yogurt and vegan cheese.

• Spice it up: Add jalapeños or hot sauce to the filling or sauce.

• Meal prep friendly: Cook everything ahead, store separately, and assemble fresh — or make and freeze wrapped burritos, then reheat as needed.

• Low-carb option: Use grain-free tortillas or wrap in lettuce leaves.

Flavorful Conclusion:

This Homemade Southwest Breakfast Wrap is proof that healthy mornings don’t have to be boring. It’s flavorful, filling, and fast — and with just a few pantry staples and a skillet, you’ve got a breakfast that feels like a treat but fuels your whole day.

Nutrition (per wrap, serves 4):

• Calories: 410

• Protein: 26g

• Carbs: 26g

• Fat: 22g

• Fiber: 5g

• Sugar: 2g