Cook black beans and cool. Pack in a resealable bag and refrigerate. Reheat in a skillet over medium, 2 to 3 min. Pack tortillas, cheese, salsa and cilantro separately, then stash together in a large resealable bag. Keep eggs in carton in the cooler.
Originally published in the Today’s Parent July 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
Photo: Roberto Caruso