EGGS, BEANS & CHlLES IN TORTILLAS ala Diana

Sometimes the best recipes come about when throwing whatever is on hand together.  The other night I was too tired to put much effort into making dinner, the cupboards were near bare, so I worked with what I had.  This recipe can be varied by changing the cheese, adding tomatoes, or other available ingredients to your taste.

Ingredients I had on hand:

Eggs (brown free range organic)
Green chilies (chopped/canned)
Provolone cheese slices
Corn tortillas
Red chili powder
Garlic salt
Sweet chili sauce
Black beans (organic canned)
Dried chopped onions
Olive Oil
Amounts are per your taste.  This is how I made it, yielded enough for 4 tortillas full.

Drizzle frying pan with olive oil, heat, add 1/2 of the organic black beans, sprinkle in chili powder to taste, salt, dried chopped onions, garlic salt, a teaspoon of sweet chili sauce, a couple tablespoons of green chopped chilies (drained) and saute.  After it is heated drizzle a bit more olive oil and heat more.  Add 4 eggs scrambled and cook to done. Turn off heat.  Sprinkle parmesano-reggiano cheese over top, place provolone slices on top of the egg mixture and cover with a lid to melt cheese.  In the meantime, heat corn tortillas in toaster oven until soft. 

Scoop the egg mix with cheese into the softened corn tortilla. 

I added lettuce and shredded carrots on top and whipped up a quick thousand island dressing (1Tablespoon mayo, a few drops of red wine vinegar and a squirt of catsup...whip it up).

I had leftovers the next day so to break things up, instead of the salad topping, I served the cold egg mix on the warmed soft tortilla spread with apricot jam. The sweetness offset the chilies nicely.

It is quick, easy and also very high in protein.  You can experiment and come up with your own variations.  

Use your imagination with whatever you have on hand, and enjoy!