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Black Bean and Eggs Wrap


  • Yield: 4 Servings 1x

Ingredients

Scale

For the Black Beans:

  • 1 large onion – sliced
  • 45 vine ripe tomatoes – diced
  • 45 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
  • 23 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:

  • *Homemade Flatbread (or store bought)
  • Your favorite salad greens
  • 8 oz. shredded cheddar cheese – or your choice of cheese

Instructions

For the Black Beans:

  1. 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.
  2. 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.

Building the Wrap:

  1. Assemble as follows:
  2. Wrap
  3. Salad greens
  4. Eggs
  5. Beans
  6. Shredded cheese
  7. Add the chopped parsley before serving and taste for seasoning.

For the Eggs:

  1. Heat a large griddle with the olive oil and butter. Pour the eggs on the griddle and let cook until firm.
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