Black Bean and Eggs Wrap
By ladygourmet
Ingredients
- For the Black Beans:
- 1 large onion – sliced
- 4 – 5 vine ripe tomatoes – diced
- 4 – 5 cloves garlic – chopped
- 1 jalapeño – chopped with seeds
- 2 carrots - diced
- 29 oz. can black beans – drained
- 1/2 cup of Italian parsley – chopped
- Juice of 1 lime
- 2 tbs. balsamic vinegar
- 1 tsp. paprika
- 1 tbs. ground cumin
- 1/2 tsp. turmeric
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. dried oregano
- 2-3 tbs. olive oil
- For the Eggs:
- 7 eggs – beaten with a splash of water
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 tbs. olive oil
- 1 tbs. butter
- For the Wrap:
- Tortilla wraps
- Your favorite salad greens
- 8 oz. shredded cheddar cheese – or your choice of cheese
Details
Preparation time 5mins
Cooking time 25mins
Adapted from livingthegourmet.blogspot.com
Preparation
Step 1
For the Black Beans:
Heat a large cast iron frying pan with the olive oil; add the onions, carrots, garlic and jalapeño. Sauté until the onions are translucent and the garlic fragrant; then add the tomatoes and seasonings and sauté on a low heat until the tomatoes soften.
Add the beans and simmer on a low heat for about 20 – 25 minutes; add the vinegar and lime juice and continue to simmer while preparing the wraps and eggs .
Add the chopped parsley before serving and taste for seasoning.
For the Eggs:
Heat a large griddle with the olive oil and butter. Pour the eggs on the griddle and let cook until firm.
Building the Wrap:
Wrap
Salad greens
Eggs
Beans
Shredded cheese
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