Potato Egg Morning Wraps (Print Version)
# Ingredients:
→ Main Components
01 -
Six beaten eggs
02 -
One grated potato (roughly 1 full cup)
03 -
One 14 oz can black beans, washed and drained
04 -
8-10 tortillas (any variety)
→ Sauce and Toppings
05 -
One batch of ranchero sauce
06 -
One cup grated cheese (whatever you prefer)
07 -
Three tbsp finely cut cilantro
→ Seasonings and Oil
08 -
Two tbsp cooking oil
09 -
Half tsp salt
10 -
Black pepper according to taste
→ Optional Toppings
11 -
Dollop of sour cream to finish
12 -
Chopped or thin-sliced avocado
# Instructions:
01 -
Pour 1 tbsp oil into a big frying pan on medium-high. Throw in grated potatoes, add some salt and pepper, and cook till they're golden and crunchy, about 2-3 minutes each side. Set them aside on a plate.
02 -
In a bowl, stir together the cleaned black beans with half a cup of the ranchero sauce and put it aside.
03 -
In the same pan, warm the leftover oil on low heat. Lightly scramble the eggs until barely set – they'll finish cooking later in the oven. Add them to your bean mix along with the crispy potatoes, salt, and 1 tbsp of cilantro. Stir everything together.
04 -
Get your oven hot at 350°F. Spray some cooking oil in a 9x13 baking dish and spread a bit of ranchero sauce on the bottom. Fill each tortilla with your egg-bean mixture, roll them up, and place them in the dish with the seam facing down. Pour the remaining sauce on top and sprinkle with cheese. Bake for 10-15 minutes until the cheese gets bubbly. Sprinkle the rest of the cilantro on top before serving.
# Notes:
01 -
You can save time by using store-bought shredded potatoes from the fridge section.
02 -
This works great with any tortillas you have - try flour, corn, or whole grain.
03 -
Adding a spoonful of sour cream and some avocado makes it extra tasty.