black bean and eggs wrap
Its Saturday night….what to eat?..beans…eggs…lettuce…cheese…that is a wrap!
yield
4 serving(s)
prep time
5 Min
cook time
25 Min
method
Stove Top
Ingredients For black bean and eggs wrap
-
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
-
½ cup of italian parsley – chopped
-
juice of 1 lime
-
2 tbs. balsamic vinegar
-
1 tsp. paprika
-
1 tbs. ground cumin
-
½ tsp. turmeric
-
1 tsp. salt
-
½ tsp. black pepper
-
½ tsp. dried oregano
-
2-3 tbs. olive oil
-
for the eggs:
-
7 eggs – beaten with a splash of water
-
¼ tsp. salt
-
¼ 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
How To Make black bean and eggs wrap
-
1For 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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Black Bean and Eggs Wrap:
ADVERTISEMENT