Esta es una exhibición prevé de cómo se va ver la receta de 'Black Bean and Eggs Wrap' imprimido.

Receta Black Bean and Eggs Wrap
by Catherine Pappas

Black Bean and Eggs Wrap
Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 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

Direcciones

  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