By 300 Sandwiches
I made a version of these very early on for sandwich #36 , when I barely was able to turn on the stove without burning myself. I revisted it for today’s holiday, with some additions. One, I tossed black beans into a salad with corn, cilantro, tomatoes, garlic, red onion and dressing. Two, I added a smear of mashed avocado, and scrambled my eggs with diced red peppers. Then I wrapped it all in flax flatbread, instead of a tortilla.
It was a satisfying, filling, healthy breakfast.
That means I can rinse it down with a margarita and not feel guilty.
1/2 can black beans, drained
1/2 can corn, drained
1 garlic clove, minced
1/2 red onion, chopped
1/2 large tomato, chopped
2 tablespoons cilantro, chopped
1 tablespoon sugar
1 tablespoon apple cider vinegar
1 tablespoon olive oil
juice of 1 lime
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 red pepper, chopped
1 flatbread or wrap
1 cup lettuce, shredded
1/2 avocado, smashed
pat of butter
Make black bean and corn salad: mix together corn, black beans, garlic, red onion, tomato and cilantro into a large bowl. Then in a small bowl mix sugar, apple cider vinegar, lime juice, olive oil, paprika, cayenne, and black pepper. Whisk together. Drizzle over the bean and corn mixture. Refrigerate for 30 minutes.
In a large skillet, melt a pat of butter. Add red peppers and soften veggies for a minute or two. Then add eggs and scramble to desired firmness. Remove from heat when done.
Take a large flatbread or wrap and lay flat on a workable surface. Smear avocado down the middle. The layer on lettuce. Scoop on eggs, then corn and black bean salad. Make a sandwich by wrapping in ends of flatbread, then sides, and turn over. In a large skillet, met a half a pat of butter, and brown the sandwich for a few minutes on each side. Remove when brown, cut in half, and serve. Preferably with a margarita.