Snap green beans into 1 inch lengths. Squeeze juice of 1 lime over beans. Sprinkle with salt. Boil until the beans begin to change color, about 3 minutes.
Sauté green pepper, jalapeño, onions, until soft. Add green beans and warm through. Pour eggs over sautéed mixture. Cook to desired consistency.
Scoop the egg and bean mixture onto warmed tortillas, add tomatoes and if desired, raw onion, green pepper and jalapeño for extra crunch. Roll into a burrito and enjoy.
- Great substitute for those who are lactose intolerant
- Once opened, transfer the contents to a resealable container and refrigerate. Use within a few days. The high oil content makes coconut quickly turn rancid if not stored under proper conditions.
Ingredients
Directions
Snap green beans into 1 inch lengths. Squeeze juice of 1 lime over beans. Sprinkle with salt. Boil until the beans begin to change color, about 3 minutes.
Sauté green pepper, jalapeño, onions, until soft. Add green beans and warm through. Pour eggs over sautéed mixture. Cook to desired consistency.
Scoop the egg and bean mixture onto warmed tortillas, add tomatoes and if desired, raw onion, green pepper and jalapeño for extra crunch. Roll into a burrito and enjoy.