Get some veggies in early in the day with this Mexican-inspired wrap.

Julia Levy
Also appeared in: Health, September, 2019


Credit: Greg DuPree

Recipe Summary test

15 mins
15 mins
Serves: 2


Ingredient Checklist


Instructions Checklist
  • Heat oil in a small nonstick skillet over medium. Add eggs to skillet; cook, stirring constantly, until cooked through but still soft, about 2 minutes. Stir in 1 tablespoon of the salsa. Remove from heat.

  • Warm tortillas according to package directions. Divide eggs evenly on centers of tortillas. Top evenly with sweet potatoes, beans, cilantro, remaining 2 tablespoons salsa, and hot sauce, if desired. Working with 1 tortilla at a time, fold in sides of tortilla over filling; roll up.

Chef's Notes

Make Ahead: Wrap in plastic and refrigerate up to 1 week. To reheat, remove plastic and wrap burrito in a damp paper towel. Microwave at 50 percent power until heated through, about 2 minutes.

Nutrition Facts

335 calories; fat 13g; cholesterol 279mg; fiber 8g; protein 18g; carbohydrates 37g; sugars 6g; sodium 581mg; iron 3mg; calcium 82mg.