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Quinoa and Egg Breakfast Wrap

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  • Author: Shannon Lim
  • Total Time: 20 mins
  • Yield: 2 1x


Egg wrap, egg crepe, egg tortilla, egg roll. Whatever it’s called, it’s pretty brilliant. Make a thin omelette to use as a wrap, fill with your favorites and you have a quick meal, to-go. Protein packed Quinoa Egg Wrap Breakfast Burrito from leftovers to start your day. Protein packed Quinoa Egg Wrap Breakfast Burrito from leftovers to start your day.


  • 1 cup cooked Quinoa
  • Mango Salsa
  • Refried Black Beans (recipe below)
  • half Capsicum – thinly sliced
  • 1 cup Guacamole / sliced Avocado
  • 4 medium Eggs
  • Sea salt and Black Pepper

Refried Beans

  • 200g (8 oz) Dry Black Beans
  • 1 teaspoon Chipotle Powder
  • 1 teaspoon Chili Powder
  • ½ teaspoon Ground Cumin
  • ½ large White Onion – chopped
  • 1 Garlic Clove – minced
  • 1 Green Onion
  • 1 tablespoon chopped Cilantro


  1. Whisk 2 eggs in a bowl. Pour it through a sieve into another bowl and add a pinch of salt and pepper.
  2. Heat up a 16cm (6inch) non-stick pan on medium heat. Pour the eggs onto the pan and quickly swirl it around to get the whole pan coated with egg. When the top part is cooked, gently loosen the omelette with flexible spatula and slide the omelette onto a plate.
  3. Whisk & sieve the other 2 eggs and cook as per step 2.
  4. To assemble, place some quinoa, salsa, refried black beans, guacamole and capsicum in the middle of the omelette. Wrap it up like a spring roll. Egg wraps can be served warm or cold.

Refried Beans

  1. Place dry beans and 1 teaspoon salt in the pressure cooker and add enough water to cover the beans by two inches. Cook the beans according to the instruction time on your cooker. Mine is 15 minutes to get it mushy soft.
  2. Heat 2 tablespoon of olive oil in a large frying pan on medium high heat. Add the chipotle powder, chili powder and cumin. Once the spices are sizzling, add the chopped white onion and cook until translucent, add the garlic and cook a minute more.
  3. Add the cooked black beans (and liquid from the pot) to the frying pan. Use a fork (or potato masher) to mash the beans in the pan. Let them cook 3 to 4 minutes longer. If the beans are a little soupy for your taste, just let them cook longer. If too thick or dry, add more water. Adjust seasonings to taste.
  4. Garnish with chopped green onions and fresh cilantro. Great in tacos or burritos, or for a dip with corn tortilla chips.


For the refried beans: I cooked the soaked dry beans in pressure cooker first. If you are using cans of cooked black beans, skip the first two steps, rinse and drain the beans and add to the pan with a little water in step 2.

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Breakfast
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