Cartoon illustration of various fruits and vegetables with smiling faces and colorful designs, including a head of lettuce, a cucumber, a tomato, a fork, a face, a lemon, a blueberry, an eggplant, and a slice of watermelon.

Handheld Tortilla Pockets

Start your day with this fun and portable breakfast wrap that’s easy to customize and delicious! Our version features fluffy scrambled eggs, spinach, beans, and melty cheese all wrapped in a warm tortilla for a tasty, on-the-go meal.

It’s a great way to fuel your morning with protein, fibre, and veggies and you can mix in your favourite ingredients like peppers, mushrooms, or avocado. Whether you're eating at home or packing breakfast for a busy day, this balanced wrap is a perfect way to enjoy a healthy start for the whole family!

Close-up of a quesadilla with melted cheese on a black skillet, with some vegetables and fries partially visible around it.
A light pink rectangular object with rounded edges.

Recipe

This recipe will make 8 Tortilla Pockets

Simple illustration of a yellow banana with a smiling face.

Ingredients:

  • 8 large Tortillas

  • 8 eggs

  • 2 cups shredded cheese

  • 1 can of black beans 540mL, rinsed and drained

  • 1 bunch spinach, washed and dried

  • 1 lime, juiced

  • 2 tsp taco seasoning

  • 2 tbsp vegetable oil

Equipment:

A green fork with three tines.

  • Cutting board

  • Knife

  • Strainer

  • Can opener

  • Large bowl

  • Medium bowl

  • 2 Large plates

  • Spatula

  • Potato masher or fork

  • Sheet pan

  • Measuring cups/ spoons

  • Pastry brush or paper towel

  • Frying Pan

  • Spatula

Directions:

  1. Preheat the Oven: Lightly grease a baking sheet with 1 teaspoon of oil and preheat your oven to 375°F

  2. Cut the Tortillas: With adult help, place a tortilla on a cutting board. Cut a line from the centre of the tortilla to the bottom edge. Do this for all 8 tortillas.

  3. Make the Bean Mixture: Pour the rinsed black beans into a large bowl. Squeeze in the lime juice, add 1 tablespoon of oil, and sprinkle in the taco seasoning. Mash the beans with a potato masher or fork until mostly smooth. Set aside.

  4. Scramble the Eggs: In a medium bowl, crack the 8 eggs, whisk the eggs well using a fork or whisk. Heat a non-stick pan over medium heat and add a small amount of oil or butter.Pour in the eggs and gently stir with a spatula. Keep stirring slowly until the eggs are cooked through but still soft and fluffy. Remove from heat.

  5. Assemble the Pockets: Take one cut tortilla and picture it divided into 4 quarters:

    • Bottom left: Spread a thick layer of mashed beans (this acts like glue!)

    • Top left: Add a scoop of scrambled eggs

    • Top right: Place a handful of spinach leaves

    • Bottom right: Sprinkle about ¼ cup of shredded cheese

Unassembled taco ingredients on a circular tortilla, including shredded cheese, cooked ground beef, shredded lettuce with cherry tomatoes, crushed tortilla chips, and sour cream.
Person in black gloves folding a large flour tortilla on a round wooden cutting board, with a bowl of chopped lettuce visible in the background.

6. Fold It Up: Starting with the bottom left, fold each quarter onto the next, going around in a circle, until you have a folded triangle-shaped pocket.

7. Bake the Wraps: Place each folded pocket on the baking sheet. Brush the tops with the remaining oil. Bake for 15 minutes, flipping halfway through, until golden brown and crispy on the outside.

Storage Tip: Keep extra tortilla pockets in the freezer. You can quickly reheat it in the oven at 375 F for 5-7 minutes.