Smoky Breakfast Bean & Halloumi Wraps with Charred Pepper Salsa
Warm tortillas filled with smoky beans and pan-crisp halloumi, finished with a quick charred-pepper salsa and a tangy yoghurt drizzle.
- 2 pc large eggs
- 200 g halloumi
- 4 pc tortilla wraps
- 240 g tinned black beans
- 1 pc red pepper
- 80 g red onion
- 2 clove garlic
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chilli flakes
- 120 g plain yoghurt
- 1 pc lemon
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Add to a shopping listHow the shopping list works →- Step 1
Halve the red pepper and remove the seeds; cut into strips. Thinly slice the red onion. Mince the garlic.
- Step 2
Heat a frying pan over high heat (no oil yet). Char the pepper strips for 3–4 minutes until blistered, then add the onion and cook 2 minutes until softened. Stir in the garlic for 30 seconds.
- Step 3
Stir in the cumin, smoked paprika, and chilli flakes. Add the black beans (drained if needed) with 2 tbsp water and cook 3–4 minutes, crushing a few beans to thicken. Season with black pepper and salt to taste. Remove from the heat.
- Step 4
Meanwhile, slice the halloumi into 1 cm slabs. In a clean hot pan, pan-fry halloumi 2–3 minutes per side until golden. Keep warm.
- Step 5
Whisk the eggs with a squeeze of lemon and a pinch of salt. In the same pan (off the heat briefly), scramble the eggs until just set, 1–2 minutes; avoid overcooking.
- Step 6
Warm the tortillas briefly in the same pan or microwave. Mix yoghurt with lemon zest and lemon juice to taste.
- Step 7
Assemble wraps: spread yoghurt on each tortilla, add bean-pepper mixture, halloumi, then scrambled egg. Fold tightly and serve immediately.
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