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Black Bean and Eggs Wrap

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Rate this recipe 4.8/5 (10 Votes)

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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