8 Servings (1 wrap each)
small onion, chopped
ground black pepper
(15 ounces) kidney beans, rinsed, drained
hot pepper sauce
butter or margarine
eggs, lightly beaten
large (9”-10”) flour tortillas
(8 ounces) shredded Mexican cheese blend
Cut sausage into small cubes. Heat large non-stick skillet over medium-high heat for 3 minutes. Add sausage, onion, garlic and black pepper; cook, stirring frequently 4-5 minutes or until onion is tender. Stir in beans and hot sauce. Reduce heat to low, cover and cook 5 minutes.
Melt butter in large skillet over medium heat. Add eggs and cook, stirring occasionally 5 minutes or until no liquid egg remains.
Warm tortillas according to package directions. Place a generous ½ cup of sausage mixture on tortilla, top with ¼ cup cooked egg and ¼ cup of cheese. Roll up tortilla and repeat with remaining ingredients. Serve with salsa if desired.