Step 2

Stir together the avocado, lime juice, and pinch of salt in a small bowl until well combined; set aside.

Step 3

Heat the oil in a large (eco-friendly) nonstick skillet over a medium-high heat. Add the mushrooms and cumin and sauté until cooked through, about 5 minutes. Add the black beans and pico de gallo and cook while stirring until the beans are heated through, about 1 minute. Adjust seasoning. Transfer to a medium bowl, cover to keep warm; set aside.

Step 4

Spritz the skillet with cooking spray and place over medium-low heat. Whisk together the eggs and a pinch of salt in a medium bowl until well combined. Add the eggs to the skillet and gently scramble just until no longer runny, about 2 minutes. Stir in the cilantro.

Step 5

Spread the avocado mixture onto each tortilla. Top with the scrambled eggs, bean mixture, and cheese; wrap.