Ingredients
Units
Scale
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
- 1/2 cup of Italian parsley - chopped
- Juice of 1 lime
- 2 tbs. balsamic vinegar
- 1 tsp. paprika
- 1 tbs. ground cumin
- 1/2 tsp. turmeric
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. dried oregano
- 2-3 tbs. olive oil
For the Eggs:
- 7 eggs - beaten with a splash of water
- 1/4 tsp. salt
- 1/4 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:
- 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.
Building the Wrap:
- Assemble as follows:
- Wrap
- Salad greens
- Eggs
- Beans
- Shredded cheese
- 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.
