These Tex Mex Breakfast Wraps are perfect to prep over the weekend and have breakfast for the whole week. They're loaded with beef, hash brown potatoes, black beans, eggs, lots of cheese and Tex Mex flavors!
Preheat the oven to 400 F degrees.
In a large skillet add the ground beef, break it up then add the onion, chili powder, cumin, and taco seasoning. Stir well and cook for 3 to 5 minutes until the beef is no longer pink and the onion is translucent. Add the garlic and fire roasted tomatoes and cook for another 3 minutes or until all liquid is gone. Transfer to a bowl. Drain the fat if any.
Wipe the skillet with a paper towel. Add the eggs, season with salt and pepper and gently whisk until they start to set and are cooked. Transfer to a bowl.
Assemble the wraps by layering ingredients on the flatbreads. Start with about 1 or 2 tbsp of hash brown potatoes, a couple tbsp of beef mixture, 1 tbsp of black beans, 2 tbsp scrambled eggs, 2 tbsp cheese and cilantro, then roll up tightly. Repeat with remaining ingredients. You should have enough ingredients for about 14 wraps.
Place the rolls seam side down onto a large baking sheet and bake 10 to 15 minutes until heated through and the cheese has melted.
* TO FREEZE: After the wraps are done baking, let them cool completely. Wrap each breakfast wrap tightly in parchment paper, then place them all in ziploc bags. I used the large ziploc bags and was able to fit about 4 wraps per bag. Freeze up to 1 month. To reheat, you can either microwave each wrap in parchment paper for about 5 minutes, or bake them (parchment paper removed) for about 30 minutes at 400 F degrees.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.