Prep the fillings

Drain and rinse the black beans. Dice the red pepper, slice the spring onions, grate the cheddar, chop the coriander, and cut the lime into wedges.

Cook the beans

Heat the oil in a large frying pan over a medium heat. Add the red pepper and spring onion whites for 4 minutes until glossy, then stir in the cumin, smoked paprika, black beans, and 3 tablespoons water. Cook for 4 minutes, lightly crushing some beans with a spoon.

Scramble the eggs

Push the beans to one side of the pan or transfer them to a bowl. Beat the eggs with a pinch of salt, pour into the clear side of the pan, and stir over a low-medium heat for 2-3 minutes until softly set.

Warm the wraps

Warm the tortillas in a dry pan for 20-30 seconds each side, or microwave the stack for 30 seconds wrapped in a clean tea towel.

Keep the warmed wraps covered so they stay soft for folding.

Fill the wraps

Divide the beans and eggs between the warm tortillas. Scatter over cheddar, spring onion greens, and coriander, then squeeze over lime just before serving.