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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
- 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:
- Wrap
- Salad greens
- Eggs
- Beans
- Shredded cheese
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 483g | |
| Recipe makes 4 servings | |
| Calories 1162 | |
| Calories from Fat 421 | 36% |
| Total Fat 47.74g | 60% |
| Saturated Fat 19.02g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 393mg | 131% |
| Sodium 1262mg | 53% |
| Potassium 3153mg | 90% |
| Total Carbs 124.47g | 33% |
| Dietary Fiber 29.8g | 99% |
| Sugars 9.39g | 6% |
| Protein 64.31g | 103% |
