Black Bean and Eggs Wrap

1
Catherine Cappiello Pappas

By
@LadyGourmet

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

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
5 Min
Cook:
25 Min
Method:
Stove Top

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
  • ·
    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

Step-by-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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About Black Bean and Eggs Wrap





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