Ingredients:
- 1 large green bell pepper, chopped (1 cup)
- 1 large onion, chopped (1 cup)
- 7 organic, free-range large eggs
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 whole-grain tortillas (8 to10 inch)
- 1/4 cup cooked black beans
- 2 cups baby spinach
- 1/4 cup chunky-style salsa
Directions
1. Heat non-stick skillet or lightly coat cast-iron skillet with canola oil; heat over medium heat. Add bell pepper and onions; cover and cook 4 to 6 minutes, stirring occasionally, until tender.
2. In medium bowl, mix egg with 2 T. water, salt and pepper until well blended. Pour egg mixture over vegetables; cook until set, occasionally stirring gently.
3. Meanwhile, place tortillas in aluminum foil and heat in oven at 250 degrees for 15 minutes.
4. To serve, place warm tortillas on individual plates. Spoon scrambled egg mixture down center of each tortilla. Top each with black beans, 1/4 cup baby spinach and salsa. Roll up tortillas and enjoy.
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