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Southwestern Egg Wrap

If you're looking for something to spice up your breakfast repertoire, give this egg wrap a try! 

It has some sweetness from the sweet potatoes, great flavor from the peppers and onions, and a little spice from the guacamole. 

It's perfect for your own breakfast or for entertaining a crowd!

INGREDIENTS

  • 1 sweet potato, diced
  • 1/4 c. water
  • 1/2 red pepper, diced
  • 1/4 onion, diced
  • 1/4 can black beans, rinsed
  • organic coconut oil
  • Pink Himalayan Sea salt + pepper

For each wrap:

    • tortilla wrap (we used gluten-free, but you can use your favorite brand)
    • 1 organic egg
    • 1/2 slice organic white cheddar cheese
    • 1 spoonful of your favorite guacamole (we use Whole Foods guacamole - we could put it on every meal!!!)

DIRECTIONS

  • In a heated pan, melt a little coconut oil and add sweet potatoes.  Stir after a couple of minutes, and then add 1/4 c. water to the pan and cover to steam the potatoes.  Cook for about 10 minutes or until potatoes are a little soft. Drain the water from the pan.
  • Add peppers, onions and salt + pepper.  Cook, stirring occasionally, until softened.  You may need to add more coconut oil during the cooking process to make sure nothing sticks to the pan.  Once everything is almost cooked, add the rinsed black beans to heat them up in the mixture.
  • While all of that is cooking, heat another pan to cook the eggs.  Per each egg wrap, cook one egg (ex. if you are making four wraps, use four eggs).  Add some salt + pepper, stir, and cook until eggs are scrambled.
  • Time to build the wraps!  For each wrap, you will lay out a tortilla.  On each tortilla, put one scrambled egg, 1/2 slice of white cheddar cheese, a heaping spoonful of the sweet potato hash mixture, and a nice dallop of guacamole.  If you're feeling extra spicy, also add some Trader Joe's Organic Spicy Taco Sauce - yummmm!!!  Roll the tortilla into a burrito and you're all done!
  • Enjoy!!!

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