• 1 cup of cooked Dry Roasted Wild Rice
• 1 can of black beans, drained, rinsed
• 3 Tbsp. Olive Oil
• ½ cup onion, diced or sliced thin in strips
• ½ cup green, red or yellow bell peppers, sliced thin in strips
• 1 8oz can of sliced mushrooms, drained
• ¼ cup of White Chia Seeds or Black Chia Seeds
• 4 eggs beaten
• 1 ½ cups shredded cheese
• 4-6 warm tortilla shells
• Salsa
• Sour Cream

In medium saucepan, heat 2 Tbsp. olive oil and sauté the onions, mushrooms and peppers until they are tender. Sprinkle the Chia seeds on top of the vegetables and set aside. Heat the remaining olive oil and over a low heat, scramble the beaten eggs, cooking them until soft yet done.  Set aside. Heat the wild rice and black beans in a microwave until they are warm.  Place a warm tortilla in the skillet and sprinkle shredded cheese on top. When cheese is slightly melted remove and layer all other ingredients on top of tortilla and fold in sides. Top with sour cream or additional shredded cheese and serve.