Ingredients: |
Ingredients: 1 tbsp. olive or vegetable oil
1 onion chopped
1 Serrano or jalapeño chile
1 can rotel tomatoe with green chiles
2 cloves of garlic chopped ; salt and pepper
1 tomato (if desired) chopped
1 can (15-18oz) black beans, preferably progreso brand, rinsed
2 tbsp. puréed chipotle in adobo sauce ( purée the whole can and leave the leftovers in the freezer)
1/4 cup cilantro chopped
2 tbsp. butter
8 corn or flour tortillas
8 large eggs
2 cups shredded cheddar, pepperjack or Monterrey jack
Shredded lettuce
1 large avocado
1 lime, juiced
Green or red hot sauce
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Directions: |
Directions:Place a baking sheet in the oven and preheat to 200º
In a medium skillet, heat the oil, one turn of the pan, over medium high. Add the onion chile and garlic. Season with salt and pepper. Cook stirring often, until softened, 3-4 minutes. Add the rotel & tomato (if using); toss one minute. Add the bean, chipotle in adobo; season. Turn heat off and add cilantro.
Heat a small nonstick skillet over medium-high. Add a dab of butter. When the butter melts, add a tortilla; cook until golden, 30-60'seconds. Lightly beat one egg.mpour the egg over the tortilla; season with salt and pepper. Quickly flip the tortilla so the egg is on the bottom. Cook until the egg Browns, 30-60 seconds. Flip the tortilla over; scatter with 1/4 cup of shredded cheese. Spoon a few tbsps. of beans along the edge. Starting at the edge with the beans, roll up the tortilla. Transfer to baking sheet in the oven.
Repeat with remaining servings
Serve with lettuce, avacodo , lime juice, sour cream, and hot sauce! |
This recipe for Black bean and fried egg wraps is from