• 4 tortilla wraps (bought at supermarket)
  • 4 eggs
  • Pinch of salt
  • Freshly ground pepper, to taste
  • 1 tsp olive oil
  • 1 cup capsicum, chopped (optional)
  • ½ cup cheese, grated
  • 1 cup chilli beans
  • 1 cup chopped tomatoes
  • ¼ cup sour cream or plain unsweetened yoghurt


Preheat oven to 180°C.

Heat a pot to medium-low, and add the chilli beans and tomato. Stir occasionally to prevent sticking, until mixture starts to bubble.

While the beans are cooking, mix eggs, salt and pepper in a bowl. Heat oil in a non-stick frypan over medium-low heat. Add capsicum and allow to cook for a minute. Add the eggs, stirring slowly until light and fluffy.

Divide the cooked eggs evenly among the tortillas. Spoon the tomato/chilli bean mixture on top. Spread the grated cheese evenly among the wraps, roll up and top with sour cream.

Tip - If you enjoy your tortillas heated:

Microwave: stack unwrapped tortillas on large plate and microwave on high for 30-40 seconds prior to serving.

Oven: with oven heated to 180°C, wrap stacked tortillas tightly in foil, and heat in oven for 5-10 minutes.