Black Bean and Eggs Wrap

Catherine Cappiello Pappas


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


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5 Min
25 Min
Stove Top


  • ·
    for the black beans:
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    1 large onion – sliced
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    4 – 5 vine ripe tomatoes – diced
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    4 – 5 cloves garlic – chopped
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    1 jalapeño – chopped with seeds
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    2 carrots - diced
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    29 oz. can black beans – drained
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    ½ cup of italian parsley – chopped
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    juice of 1 lime
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    2 tbs. balsamic vinegar
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    1 tsp. paprika
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    1 tbs. ground cumin
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    ½ tsp. turmeric
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    1 tsp. salt
  • ·
    ½ tsp. black pepper
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    ½ tsp. dried oregano
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    2-3 tbs. olive oil
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    for the eggs:
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    7 eggs – beaten with a splash of water
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    ¼ tsp. salt
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    ¼ tsp. black pepper
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    2 tbs. olive oil
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    1 tbs. butter
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    for the wrap:
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    tortilla wraps
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    your favorite salad greens
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    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:

    Salad greens
    Shredded cheese

Printable Recipe Card

About Black Bean and Eggs Wrap

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

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