Avocado Bean Egg Wraps

Name: Avocado Bean Egg Wraps
Yield: 2 servings
Ingredients: 160 ml 160 ml No Name Black Beans (drained and rinsed); 50 g 50 g Baby spinach or spring mix (roughly chopped); 2 count 2 count No Name Medium White Eggs (beaten); 1 /2 count 1/2 count Avocado (sliced); 2 tortillas 2 tortillas Flour tortillas (warmed); 80 ml 80 ml No Name Salsa (ready to spoon)

Heat beans: Warm 160 ml drained black beans and 50 g chopped spinach in a skillet with a splash of tap water. Cook until the spinach wilts and the beans are ho…

Serves 2gourman-draft12 minutesapproved-20260531230908source-run:9b2dbb6b-b8c3-45a1-aee2-003236b43d35

Ingredients

160 ml 160 ml No Name Black Beans (drained and rinsed)
50 g 50 g Baby spinach or spring mix (roughly chopped)
2 count 2 count No Name Medium White Eggs (beaten)
1 /2 count 1/2 count Avocado (sliced)
2 tortillas 2 tortillas Flour tortillas (warmed)
80 ml 80 ml No Name Salsa (ready to spoon)

Steps

1
Heat beans: Warm 160 ml drained black beans and 50 g chopped spinach in a skillet with a splash of tap water. Cook until the spinach wilts and the beans are hot. 2. Add eggs: Pour in 2 beaten eggs and stir slowly over medium-low heat. Stop when the eggs are soft but no longer runny. 3. Fill tortillas: Spoon the egg and bean filling into 2 warmed tortillas. Add 1/2 sliced avocado and 80 ml salsa, then fold into wraps.

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