Mexican breakfast wrap
Ingredients
76 oz (2.16 l) Arctic Gardens black beans , rinsed and drained
6 tbsp (90 ml) lime juice
1 tsp (5 ml) ground cumin
3 tbsp (45 ml) vegetable oil
6 c (1.25 l) Arctic Gardens fajita mix
20 eggs
½ c (125 ml) milk
2 c (500 ml) orange cheddar, grated
20 whole wheat tortillas
Your choice of toppings: salsa, pickled jalapenos, sour cream, avocado, etc.
Preparation
- Coarsely mash the black beans with the lime juice and cumin. Season with salt and pepper, and set aside.
- In a frying pan, heat the oil on high. Add the veggies and cook for 3 to 5 minutes, or until almost cooked. Season with salt and pepper to taste. Set aside.
- In the meantime, mix the eggs and milk.
- Scramble the eggs. Season with salt and pepper, and set aside.
- Top each tortilla with mashed beans, eggs, veggies and cheese. Roll into a burrito and serve immediately with your choice of toppings.
