YOUR SOLIN GENERATED RECIPE
Southwestern Egg and Bean Breakfast Wrap
Sautéed bell peppers and onions folded into fluffy scrambled eggs and hearty black beans, all tucked inside a warm tortilla with a creamy dollop of yogurt.
INGREDIENTS
2 large eggs
0.5 cup egg whites
0.5 cup black beans
0.5 medium whole wheat tortilla
0.25 oz sharp cheddar cheese
0.25 cup nonfat plain Greek yogurt
0.25 cup red bell pepper
0.25 cup yellow onion
0 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp chili powder
1 tbsp fresh cilantro
PREPARATION
In a small bowl, whisk together the whole eggs, egg whites, sea salt, black pepper, and chili powder until well combined.
Heat the olive oil in a non-stick skillet over medium heat and sauté the diced bell peppers and onions for 3-4 minutes until they are tender and slightly translucent.
Add the rinsed black beans to the skillet and stir for 1 minute to warm them through.
Pour the egg mixture into the skillet, stirring gently with a spatula to create soft, fluffy curds.
When the eggs are nearly set, sprinkle the shredded cheddar cheese over the top and allow it to melt for 30 seconds.
Warm the whole wheat tortilla in a separate dry pan or microwave for 15 seconds until pliable.
Spoon the egg and bean mixture into the center of the tortilla, top with a dollop of Greek yogurt and fresh cilantro, then fold into a tight wrap.