SOUTHWESTERN BREAKFAST WRAPS
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4 eggs
1/2 tsp (2 mL) hot pepper sauce
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) freshly ground pepper
2 tbsp (25 mL) milk
4 whole wheat flour tortillas (9 inch/23 cm)
1 tbsp (15 mL) butter
1/2 cup (125 mL) canned black beans, rinsed and drained
1 cup (250 mL) shredded Monterey Jack cheese
1/4 cup (50 mL) thinly sliced green onion
1/4 cup (50 mL) salsa
1/4 cup (50 mL) sour cream, optional

Preheat oven to 350°F (180°C). Whisk together eggs, hot pepper sauce, salt and pepper. Whisk in milk until blended; set aside. Wrap tortillas in foil. Remove wrapped tortillas from oven; unwrap tortillas. Spoon egg mixture on centre of tortillas, dividing equally. Top each with green onion, salsa and sour cream, dividing equally. Roll up tortillas to enclose filling. Serve immediately.

Bake wrapped tortillas for 10 minutes. Meanwhile, melt butter in a large nonstick frypan over medium heat. Add egg mixture and cook, uncovered, lifting edges of eggs occasionally with a spatula, allowing uncooked egg to run underneath, until eggs are almost cooked. Stir in beans and continue cooking, uncovered, until eggs are cooked through. Do not overcook. Remove from heat and stir in cheese.

Remove wrapped tortillas from oven; unwrap tortillas. Spoon egg mixture on centre of tortillas, dividing equally. Top each with green onion, salsa and sour cream, dividing equally. Roll up tortillas to enclose filling. Serve immediately. Serves 4.

 

 
 
Last updated on September 22, 2017