Tex mex breakfast wrap

Serves : 4

Preparation time: 30 minutes

Cooking time : 15 to 20 minutes

Ingredients

• 250 ml (1 cup) canned kidney beans, rinsed
• 1 red onion, thinly sliced
• 60 ml (4 tbsp.) olive oil
• 1 clove garlic, minced
• 60 ml (4 tbsp.) black olives, chopped
• 15 ml (1 tbsp.) Tex-Mex spice blend
• 8 eggs
• 125 ml (1/2 cup) milk
• 250 ml (1 cup) feta cheese, finely chopped
• 125 ml (1/2 cup) cheddar cheese, grated
• 4 10” tortillas
• 8 slices bacon, cooked
• 90 ml (6 tbsp) coriander leaves, chopped
• 250 ml (1 cup) arugula
• Salt and pepper to taste

Preparation

1. In a hot skillet, sauté beans and onion in olive oil for 3 minutes.
2. Add garlic, olives and Tex-Mex spices.
3. In a bowl, whisk eggs, add milk, salt and pepper.
4. Pour the whisked egg mixture over the beans in the pan.
5. Add the feta cheese and cook over medium heat for about 5 minutes, enough time to cook an omelet to your liking. Check seasoning.
6. Cover with cheddar cheese.
7. Divide the prepared omelette, bacon, cilantro and arugula between the tortillas and close.
8. In a hot frying pan, toast the wraps to a light crisp.