Healthy Brekkie Tortillas


These are a wonderful alternative for when you get sick of eggs on toast of a morning! Beans are packed with soluble fiber, protein and iron, and should be part of a balanced diet, especially for any vegetarians or vegans out there. If you’re feeling a little organised, make a batch on Sunday and reheat it on the pan before you rush out the door during the week (trust me, you’ll thank yourself!)  

Healthy Brekkie Tortillas

Makes 1 with left over bean mixture for the week


  • Olive oil
  • 1 corn tortilla
  • 1/2 tsp cumin
  • 1/2 tsp curry powder
  • 3 spring onions, diced
  • 1 can organic mixed beans, rinse and drained
  • 1 can organic crushed tomatoes
  • 1 zucchini


  1. Lightly brush some olive oil on either side of the corn tortilla, then place on a frypan over medium heat for 4 minutes, turning half way. Set aside.
  2. Add 1 Tbs olive oil, spring onions, cumin and curry powder to the same pan and sauté for 3 minutes.
  3. Add beans and tomatoes to the pan then peel strips of zucchini in and stir. Leave to soften for 2 minutes then remove from heat.
  4. Place mixture onto tortilla and add desired toppings (I added 1/4 avocado, parsley, goats yoghurt, salt and pepper)


Note - I had enough mixture for 4 breakfasts. Just repeat step 1 and reheat desired amount of mixture on the frypan. Alternatively, you can put the mixture in wraps or toss through with spinach for a grain free option.