Egg Wraps With Black Beans Rocket Recipes

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SCRAMBLED EGG WRAPS



Scrambled Egg Wraps image

This tasty morning meal will fill your family up with protein and veggies. Try using flavored wraps to jazz things up. -Jane Shapton, Irvine, California

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 teaspoons canola oil
5 plum tomatoes, seeded and chopped
6 eggs
1/2 cup soy milk
1/4 teaspoon salt
6 flour tortillas (8 inches), warmed

Steps:

  • In a large nonstick skillet, saute peppers in oil until tender. Add tomatoes; saute 1-2 minutes longer. , Meanwhile, in a large bowl, whisk the eggs, soy milk and salt. Reduce heat to medium; add egg mixture to skillet. Cook and stir until eggs are completely set. Spoon 2/3 cup mixture down the center of each tortilla; roll up.

Nutrition Facts : Calories 258 calories, Fat 10g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 427mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges

BLACK BEAN AND EGGS WRAP RECIPE - (4.8/5)



Black Bean and Eggs Wrap Recipe - (4.8/5) image

Provided by ladygourmet

Number Of Ingredients 27

For the Black Beans:
1 large onion - sliced
4 - 5 vine ripe tomatoes - diced
4 - 5 cloves garlic - chopped
1 jalapeño - chopped with seeds
2 carrots - diced
29 oz. can black beans - drained
1/2 cup of Italian parsley - chopped
Juice of 1 lime
2 tbs. balsamic vinegar
1 tsp. paprika
1 tbs. ground cumin
1/2 tsp. turmeric
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried oregano
2-3 tbs. olive oil
For the Eggs:
7 eggs - beaten with a splash of water
1/4 tsp. salt
1/4 tsp. black pepper
2 tbs. olive oil
1 tbs. butter
For the Wrap:
Tortilla wraps
Your favorite salad greens
8 oz. shredded cheddar cheese - or your choice of cheese

Steps:

  • For the Black Beans: Heat a large cast iron frying pan with the olive oil; add the onions, carrots, garlic and jalapeño. Sauté until the onions are translucent and the garlic fragrant; then add the tomatoes and seasonings and sauté on a low heat until the tomatoes soften. Add the beans and simmer on a low heat for about 20 - 25 minutes; add the vinegar and lime juice and continue to simmer while preparing the wraps and eggs . Add the chopped parsley before serving and taste for seasoning. For the Eggs: Heat a large griddle with the olive oil and butter. Pour the eggs on the griddle and let cook until firm. Building the Wrap: Wrap Salad greens Eggs Beans Shredded cheese

EGG WRAPS WITH BLACK BEANS & ROCKET



Egg wraps with black beans & rocket image

Make these egg wraps, filled with black beans and salad, to sustain you through the day - eggs keep you fuller for longer than a carb-based meal of equivalent calories

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 25m

Number Of Ingredients 12

1 red pepper, deseeded and sliced
2 tsp rapeseed or olive oil
1 garlic clove, finely grated
½ tsp ground cumin
1 tsp ground coriander
1 tsp vegetable bouillon powder
400g can black beans
4 large eggs
handful of chopped parsley or coriander
4 tbsp porridge oats
2 tomatoes, chopped
2 handfuls of rocket

Steps:

  • Put the pepper in a large non-stick pan with 1 tsp of the oil. Cover and cook over a medium heat for 10 mins, stirring occasionally. Add the garlic and spices, then tip in the bouillon and beans, along with the water in the can, then cook for a few minutes, stirring until slightly reduced. Mash the beans a couple of times to thicken the mixture.
  • For the wraps, beat 2 eggs in a bowl with half the parsley or coriander and half the oats. Heat half the remaining oil in a 21cm non-stick frying pan, and fry the egg mixture for 1 min 30 seconds until almost set, then turn over. Fry for another 30-60 seconds. Tip onto a plate, spoon half the filling down the centre and scatter over half the tomato and rocket, then roll up and serve. Repeat the process with the rest of the ingredients to make the other wrap.

Nutrition Facts : Calories 503 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 7 grams sugar, Fiber 15 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium

SPINACH & BLACK BEAN EGG ROLLS



Spinach & Black Bean Egg Rolls image

Black beans and spinach provide lots of healthy nutrients in these delicious baked egg rolls. Rolling them up is a cinch, too! Try one, you'll see! Melanie Scott - Amarillo, Texas

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 20 egg rolls.

Number Of Ingredients 12

2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded reduced-fat Mexican cheese blend
1 can (4 ounces) chopped green chilies, drained
4 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon pepper
20 egg roll wrappers
Cooking spray
Salsa and reduced-fat ranch salad dressing, optional

Steps:

  • In a large bowl, combine the first nine ingredients. Place 1/4 cup mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., Place seam side down on baking sheets coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Serve warm with salsa and dressing if desired. Refrigerate leftovers. Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.

Nutrition Facts : Calories 147 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 298mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

AVOCADO & BLACK BEAN EGG WRAPPED BREAKFAST BURRITO RECIPE BY TASTY



Avocado & Black Bean Egg Wrapped Breakfast Burrito Recipe by Tasty image

Here's what you need: eggs, salt, shredded parmesan cheese, butter, shredded cheddar cheese, black beans, onion, bell pepper, avocado

Provided by Claire Nolan

Categories     Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 9

2 eggs
salt, to taste
1 tablespoon shredded parmesan cheese
½ tablespoon butter
¼ cup shredded cheddar cheese
¼ cup black beans
¼ cup onion, cooked
¼ cup bell pepper, cooked
3 slices avocado

Steps:

  • In a medium size bowl, whisk the eggs, salt, and Parmesan until well combined.
  • In a medium size saucepan over medium-high heat, melt the butter and pour the egg mixture into the pan. Let the egg cook just until it starts to set, then add the cheddar cheese, black beans, onions, and peppers to the center of the egg wrap.
  • Cover with a lid and cook for another 3 minutes, or until the egg is fully cooked through and the cheese is melted.
  • Add avocados and remove from the pan. Fold in the egg wrap's left and right sides, then roll from the bottom to the top to form a burrito.
  • Enjoy!

Nutrition Facts : Calories 523 calories, Carbohydrate 21 grams, Fat 36 grams, Fiber 7 grams, Protein 29 grams, Sugar 5 grams

SOUTHWEST-STYLE EGG ROLLS



Southwest-Style Egg Rolls image

Corn, black beans, cumin, and Monterey Jack cheese lend Southwestern flavor to these fried egg rolls. They're perfect for parties. Serve with salsa or ranch dressing, or combine equal amounts of salsa and ranch dressing for a different taste.

Provided by MASTR9BALL

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 20m

Yield 8

Number Of Ingredients 11

¼ cup olive oil
¼ cup chopped green onion
8 cups fresh baby spinach
1 cup frozen corn
1 (15 ounce) can black beans, drained
1 tablespoon fresh lime juice
½ teaspoon salt
1 teaspoon ground cumin
6 ounces Monterey Jack cheese, shredded
1 (14 ounce) package egg roll wrappers
vegetable oil for frying

Steps:

  • Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese.
  • Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.
  • In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.

Nutrition Facts : Calories 357.6 calories, Carbohydrate 34.4 g, Cholesterol 23.3 mg, Fat 19.8 g, Fiber 2.2 g, Protein 11.6 g, SaturatedFat 5.9 g, Sodium 565 mg, Sugar 1 g

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