Saturday, August 10, 2013

Black Bean, Egg and Spinach Wrap

I love Pinterest...that's been established if you've read my blog over the last year!  

I have so much fun trying out new recipes and learning to cook new things.  I also LOVE grocery shopping. I know, call me crazy, but I enjoy browsing the aisles in grocery stores looking for new ingredients and things to try.



The downside to all of this...my budget!   I end up buying ingredients for one recipe that I never use again. (I'm looking at you thyme!)  

So this month I decided to try to come up with new recipes of my own...but here's the catch...I could only use ingredients that I already had.  EEK!

I still consulted good 'ol Pinterest for some inspiration.  Because, let's face it, I'm a "follow the recipe exactly or it's a disaster" kinda cook.

I found this pin for an Egg, Bean and Veggie Wrap YUM!  I only had about 1/2 the ingredients though.  That's ok.  Using my new philosophy I just raided the fridge and came up with this Egg, Bean and Spinach Wrap.


I started off by heating up a little oil and sauteing my spinach.  I drained a can of black beans I found in the pantry and added them in with the spinach.  Once those were nice and heated I threw in some lemon juice and cumin for flavor.

Next up, my eggs. I was almost out of egg beaters so I used 1/4 cup egg beaters and 1/4 cup egg whites.  I scrambled those over low heat and added salt and pepper to taste at the end.  



I used a whole wheat flax burrito and I even had a little avocado left over from another meal that I added for a bit more Mexican flavor.  Being a vegetarian, one thing I get asked a lot is "how do you get protein." Like this!  Beans, eggs and flaxseeds are great sources of protein.  Spinach gives me iron and Avocado is an uber good healthy fat. 

Topped with some cheese this was a great breakfast for lunch...breakfast for dinner...breakfast any time meal! 

Amen, Ron Swanson, Amen!

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