A delightful breakfast recipe combining eggs, black beans, and fresh toppings for a satisfying start to your day.
Mash the black beans lightly in a small saucepan and stir in the salsa. Heat over low heat, cover, and keep warm.
Mashing the beans slightly helps them blend better with the salsa, creating a cohesive filling.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Whisking thoroughly ensures the eggs are fluffy and evenly seasoned.
Heat a nonstick skillet over medium heat and lightly coat with cooking spray. Pour about 1/4 cup of the egg mixture into the skillet, tilting to spread evenly.
Ensure the skillet is preheated to prevent sticking and achieve even cooking.
Cook for 1-2 minutes until the bottom is set and lightly browned. Slide the egg wrap onto a plate.
Avoid overcooking to keep the egg wrap pliable for folding.
Spread a portion of the black bean salsa on one half of the egg wrap. Top with tomatoes and cheeses. Fold the wrap in half and then into quarters.
Layering the ingredients evenly ensures a balanced flavor in every bite.
Garnish with a dollop of sour cream and a sprinkle of fresh mint. Serve warm.
Adding fresh mint enhances the presentation and adds a refreshing flavor.
