Drain and rinse the black beans, slice the avocado, and shred the pepper jack cheese if not pre-shredded.
Heat a non-stick skillet over medium heat and add a tablespoon of butter or olive oil. Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk them until combined. Pour the eggs into the skillet and stir continuously with a spatula. Cook until the eggs are fluffy and fully set, which should take about 3–4 minutes.
If using tofu, crumble it into the pan, add garlic powder, chili powder, salt, and pepper, and sauté for about 5 minutes until heated through.
In a small saucepan or microwave-safe bowl, warm the black beans for about 1–2 minutes. Season with a pinch of salt, pepper, and a dash of garlic powder for extra flavor.
Lay the spinach tortilla flat on a clean surface. Evenly spread the scrambled eggs (or tofu) in the center. Then, layer on the black beans, avocado slices, salsa, and shredded pepper jack cheese.
Fold in the sides of the tortilla, then roll it tightly from the bottom up to create a secure wrap. If desired, place the wrap seam-side down in a hot skillet for 1–2 minutes to lightly toast and seal it.
Cut the wrap in half and serve immediately. If meal-prepping, wrap it in foil or parchment paper for an easy grab-and-go option.
