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Huevos Rancheros Wrap
Breakfast or breakfast for lunch, this huevos rancheros wrap brings a fun, flavorful option to the table with ease. Seasoned scrambled eggs and Bush's® Best® Texas Ranchero Pinto Beans create a zingy combination wrapped up with melting cheddar cheese in a corn tortilla. Serve alongside mixed berries.
- Prep Time
10 Mins
- Cook Time
10 Mins
INGREDIENTS
Egg
- 1/2 tsp Canola oil
- 2 ea. Whole eggs (whipped with a fork)
- 1 Tbsp Water
- 1/4 tsp Black pepper
Berries
- 1/3 cup Blueberries
- 1/3 cup Raspberries
- 1/3 cup Blackberries
Wrap
- 1 ea. 12" Corn tortilla
- 1 Tbsp Shredded sharp cheddar cheese
- 1/4 cup Bush’s Best® Texas Ranchero Pinto Beans
INGREDIENTS
Egg
- 1/2 tsp Canola oil
- 2 ea. Whole eggs (whipped with a fork)
- 1 Tbsp Water
- 1/4 tsp Black pepper
Berries
- 1/3 cup Blueberries
- 1/3 cup Raspberries
- 1/3 cup Blackberries
Wrap
- 1 ea. 12" Corn tortilla
- 1 Tbsp Shredded sharp cheddar cheese
- 1/4 cup Bush’s Best® Texas Ranchero Pinto Beans
DIRECTIONS
- EGGS: In a medium non-stick pan, heat Canola oil until it begins to shimmer. In a small bowl, whisk together eggs, water, and pepper. Add eggs to hot hold and stir often until soft curds form. Immediately remove from the heat and hold until ready to use.
- BERRIES: Gently toss berries together until they are evenly distributed. Hold in the fridge until ready for use.
- WRAP: Layer cheddar cheese, warm Ranchero Pinto Beans, and scrambled eggs in a warm corn tortilla. Wrap tightly. Serve with a side of mixed berries.
