Ingredients
US Customary - Metric
Instructions
Source: My Darling Vegan
- 6 Flatout Flatbread ProteinUp Wraps
- 2 x Vegan Scrambled Eggs
- 1 tablespoon coconut oil
- 1/2 red onion diced
- 2-3 cloves garlic minced
- 1/2 red pepper diced
- 1/2 green pepper diced
- 1/4 cup green chilies
- 1/2 teaspoon cumin
- 1 can black beans
- juice of 1 lime
- salt and pepper to taste
- 1 cup non-dairy cheese optional
US Customary - Metric
Instructions
- Preheat the oven to 350 degrees F.
- Make the vegan scrambled eggs according to these directions. Once done, transfer to a bowl and set aside.
- In the same skillet, heat 1 tablespoon of coconut oil. Add onions and sauté for 5 minutes, until tender and fragrant. Add garlic and red and green peppers, and continue cooking for another 5-7 minutes until peppers are tender. Add green chiles, cumin, black beans, and lime juice. Cook for about 3 more minutes.
- Stir in vegan scrambled eggs and remove from heat.
- Evenly divide the filling between the 6 wraps. Sprinkle with non-dairy cheese and roll up.
- Place on a baking sheet and bake for 20 minutes.
- Serve immediately. To freeze, let cool completely then wrap in tin foil and freeze for up to 4 weeks
Source: My Darling Vegan