Vege and Egg Fajitas

Method

1. Heat 2 teaspoons oil in a large frying pan on the stove over medium high heat. Sauté onion, leek, celery, cauliflower and silverbeet stalks for a few minutes, until softened. Add garlic and smoked paprika, stir fry until fragrant.
2. Add tomato purée, corn kernels and black beans and cook until heated through. Test taste and season with salt and pepper, as desired. Remove from heat and set aside or transfer into a large plate or bowl.
3. Heat remaining oil in another frying pan or the same pan used to cook the veges over a high heat. Cook the eggs in two batches like scrambled eggs or large pancakes and slice the pancake once cooked.
4.  Heat wraps according to packet instructions if desired. To serve, place egg on the wrap and top with vege mixture.