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Ingredients (4 servings)
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320 g Vollkorn Tortilla Wraps
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8 Stk. Eier
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400 g Pintobohnen
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100 g Vorarlberger Bergkäse
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1 Stk. Gurke
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20 g Butter
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Salz, Pfeffer, Paprikapulver
Preparation
- Rinse the pinto beans in a sieve and drain. Wash and finely dice the cucumber, and coarsely grate the mountain cheese.
- Whisk the eggs in a bowl with salt, pepper, and paprika powder. Melt the butter in a pan, briefly warm the beans in it, then add the eggs and cook until softly scrambled.
- Sprinkle the grated mountain cheese over the hot scrambled eggs and let it melt briefly.
- Warm the tortilla wraps briefly in a dry pan, fill with the egg and bean mixture and the fresh cucumber cubes, roll up tightly, and serve.
