Veggie crunch wrap with scallions black beans and chili crisp

The ultimate veggie breakfast: crunch wrap with scallions black beans and chili crisp. I started by making a little veggie scramble and then topped with a crispy tostada followed by avocado and of course some pickled veggies on top. The all comes together super quick and perfect for a weekend breakfast.

Veggie breakfast crunch wrap with scallions black beans and chili crisp

Print Recipe


  • 2 eggs
  • black beans
  • 2 scallions, sliced
  • peppers
  • spinach
  • chili crisp
  • Creme fraiche or sour cream
  • lime juice
  • sea salt
  • pepper
  • 1 tortilla
  • 1 tostada (or chips would also work) (if youre making a tostada just quick fry a small tortilla in oil until golden brown)
  • 1 tbsp butter
  • 1/2 avocado
  • olive oil
  • pickled veg of choice


  • Make veggie stir by combining peppers, scallions, beans and spinach to a pan. Cook for about 2-3 min and then season with salt and pepper. Whisk 2 eggs in a bowl and pour over top. Mix together and season with chili crisp.
  • Add veggie stir to center of your large tortilla. optional: Combine creme fraiche or sour cream with a squeeze of lime juice to get a nice consistency to drizzle over the veggie stir.
  • Add tostada to the middle and then top with an smashed avocado and pickled veggies.
  • Fold edges of large tortilla toward the center, created little pleats. Add butter to a pan and then add your crunch wrap pleat side down to it gets a nice sear and helps close it. Cook for about 2-3 min per side or until golden brown. Slice in half and enjoy!


NOTE: you could really do a veggie stir with whatever veggies you have on hand!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.