Mexican Huevos a la Mexicana Wraps

Mexican · 20 min · vegetarian, dairy-free

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Ingredients

• 8 large eggs
• 2 medium tomatoes
• 2 bell peppers (red, green, or yellow)
• 1 small onion
• 1/4 cup chopped cilantro
• 4 large tortillas (flour or whole wheat)
• 1 tablespoon olive oil
• to taste salt
• to taste black pepper

Method

1. Dice the tomatoes, bell peppers, and onion.
2. In a skillet, heat olive oil over medium heat. Sauté the diced onion and bell peppers until softened, about 5 minutes.
3. Add the tomatoes to the skillet and cook for another 2-3 minutes until they release some juice.
4. Crack the eggs into a bowl, whisk with a pinch of salt and pepper, then pour into the skillet. Stir gently to combine with the vegetables, cooking until eggs are just set, about 3-4 minutes.
5. Chop cilantro and sprinkle over the egg mixture.
6. Warm the tortillas in a separate pan or microwave for a few seconds.
7. Divide the scrambled eggs among the tortillas, roll up to form wraps.
8. Serve immediately, optionally with salsa or hot sauce.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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