Real Recipes From Real Home Cooks ®

black bean and eggs wrap

Recipe by
Catherine Cappiello Pappas
Amityville, NY

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

  • 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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