"A little twist to the traditional! Adapted from Wraps cookbook."
picante sauce, divided
( or salsa)
2 -3 tablespoons
chopped fresh cilantro
( or parsley)
monterey jack cheese, grated
( 10-inch or 11-inch)
( if using table salt, use 1/2 as much)
Preheat oven to 350*F.
Mix the beans, 1/4 cup of the picante sauce, the cilantro, oregano, cumin, chili powder, and cinnamon in a small bowl.
Divide the bean mixture among the tortillas and spread evenly over each tortilla, leaving at least a 1" border around the edge. Place the tortillas on a large baking sheet and sprinkle them with the cheese. Bake until the cheese melts, about 4-5 minutes.
Crack the eggs into a small bowl and whisk together with 1/2 to 3/4 teaspoons kosher salt(use half as much if using table salt). Heat the olive oil in a large nonstick skillet over medium heat. Add the eggs and cook until they begin to become firm, about 1 minute, stirring frequently with a spatula. Add the remaining 1/4 cup picante sauce and continue to cook, stirring continuously, until the eggs are cooked through but still soft, about 30 seconds.
Remove the tortillas from the oven. Divide the egg mixture among the tortillas and wrap. Enjoy this wrap immediately.
How to wrap:.
If tortilla is stiff, warm slightly(about 15 seconds) to make more flexible. Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling.
You can use a microwave for this. Once the tortillas have been prepared with the beans and cheese, place the tortillas, one at a time, on a paper towel lined microwaveable plate and cook on high power until the cheese melts, about 1 minute.