INGREDIENTS (SERVES 2)
2 good quality wraps (either corn tortilla or whole wheat wrap)
3/4 cup sliced button mushrooms
3/4 cup halved cherry tomatoes (or diced tomatoes if cherry variety aren't in season)
1 red onion, sliced
1 clove garlic, finely diced
1 tbsp chilli flakes (optional)
3 tbsp olive oil
1 can black beans, drained
1/2 cup grated cheese
2 eggs, fried
1/2 avocado, sliced
In a pan over medium heat, combine olive oil, garlic & chilli flakes (optional). Heat for 1-2 minutes. Add red onion & cook until starting to brown. Add mushrooms and cook until soft, and lastly add tomatoes for a final 3-4 minutes. Cook until the mixture is reduced down and the tomatoes have gone slightly sticky & soft.
Place the wraps or tortillas in the oven and cook for 5 - 10 minutes at 180 until slightly golden. You want the wraps to be a little crispy before adding the toppings so they don't go soggy.
Spread the onion/tomato/mushroom mixture on the wraps. Next top each wrap with about 1/3 of a can of black beans on each, followed by grated cheese. Place back in the oven and cook until the cheese has melted and the edges of the wrap are golden. While the wraps are cooking, fry the eggs in a pan over medium heat, either sunny side up or down (your choice)
When the wraps are ready, remove from oven and top with egg, sliced avocado and salt & pepper. Enjoy!
I like to jazz mine up further and top with sauerkraut, chopped coriander, some jalapeños, more chilli flakes and finish with a drizzle of natural yoghurt.