Seared Queso Fresco and Egg Lettuce Wraps

Steps

1. Before cooking, cut the bell pepper into strips, seed and mince the jalapeño, dice the tomato and red onion, chop the cilantro, slice the queso fresco, and separate and dry the romaine leaves.
2. Heat a large skillet over medium-high heat with one third of the olive oil. Add the red bell pepper strips and cook, turning, until charred in spots and soft, 7 to 8 minutes. Move to a cutting board and chop finely.
3. Make the roasted pepper salsa: in a bowl, stir the chopped roasted bell pepper with the minced jalapeño, diced tomato, red onion, cilantro, lime juice and salt. Set aside.
4. In the same skillet over medium heat, add another third of the olive oil, then the pinto beans, cumin and smoked paprika. Cook, lightly mashing some beans, until hot, about 4 minutes. Transfer to a bowl and keep warm.
5. Wipe the skillet, add half of the remaining olive oil over medium-high heat, and sear the queso fresco slabs until golden on both sides, about 2 minutes per side. Move to a plate.
6. Whisk the eggs with the black pepper. Lower the heat to medium-low, add the last of the olive oil, and gently scramble the eggs until set with no runny egg remaining, 160°F (71°C).
7. Fill each romaine leaf with the pinto beans, scrambled eggs and a piece of seared queso fresco, then spoon the roasted pepper salsa on top. Serve 3 wraps per person.