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

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