Black Bean and Eggs Wrap
By: Lady Catherine ...
Published: Sunday, June 1, 2014 - 7:46am

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

Preparation

1 For the Black Beans: 2 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. 3 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 . 4 Add the chopped parsley before serving and taste for seasoning. 5 For the Eggs: 6 Heat a large griddle with the olive oil and butter.  Pour the eggs on the griddle and let cook until firm. 7 Building the Wrap: 8 Wrap 9 Salad greens 10 Eggs 11 Beans 12 Shredded cheese