Breakfast day 25: southwest vegan breakfast bowl

Ingredients

• 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

1. Preheat the oven to 350 degrees F.
2. Make the vegan scrambled eggs according to these directions. Once done, transfer to a bowl and set aside.
3. 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.
4. Stir in vegan scrambled eggs and remove from heat.
5. Evenly divide the filling between the 6 wraps. Sprinkle with non-dairy cheese and roll up.
6. Place on a baking sheet and bake for 20 minutes.
7. Serve immediately. To freeze, let cool completely then wrap in tin foil and freeze for up to 4 weeks

Source: My Darling Vegan