Black Bean and Eggs Wrap

Catherine Cappiello Pappas


Its Saturday night….what to eat?..beans…eggs…lettuce…cheese…that is a wrap!

pinch tips: How to Clean and Season Wood Cutting Boards





5 Min


25 Min


Stove Top


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

Directions Step-By-Step

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:

Salad greens
Shredded cheese

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Quick & Easy