Hands-on Time: 10 minutes
Total Time: 15 minutes
Makes: 6

This simple egg scramble -- made with salsa, beans, and cheese -- is wrapped in a corn tortilla and ready to take on the go.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup rinsed and drained black beans
• 4 lightly beaten eggs
• 1/4 cup each salsa and shredded Monterey jack

• 1/4 teaspoon salt
• dash of pepper
• corn tortillas

Instructions

1. Heat 1 tablespoon olive oil in a medium pan over medium heat. Add 1/2 cup rinsed and drained black beans and sauté for one minute.

2. Add 4 lightly beaten eggs, 1/4 cup each salsa and shredded Monterey Jack, 1/4 teaspoon salt, and a dash of pepper.

3. Use a heat-resistant spatula to stir the mixture until the eggs are set, about 2 to 3 minutes. Divide the scramble among 6 warm corn tortillas, then roll and wrap them in foil.

Nutritional Information:

Per serving (1 wrap) Calories 118, Total Fat 5 g (8%), Saturated Fat 2 g (9%), Cholesterol 146 mg (49%), Sodium 251 mg (10%), Total Carbohydrate 11 g (4%), Fiber 2 g (7%), Sugars 0.7 g, Protein 7 g (14%)

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Find more about:

• Autumn |
• Back-to-School |
• Beans |
• Breakfast Ideas |
• Eggs & Omelets |
• General Cheese |
• Mexican |
• Spring |
• Winter

Related Categories:

• Mexican Recipes |
• Cinco de Mayo Recipes |
• Cinco de Mayo Crafts & Printables |
• September 2011 |
• Back-to-School Egg Recipes |
• Eggs & Omelets