These meatless wraps are filled with seasoned black beans, egg and vegetables. Jump to the Meatless Black Bean, Egg and Corn Wraps or read on to see our tips for making it.
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How to Make Black Bean, Egg and Corn Wraps
For the beans, throw a handful of drained and rinsed black beans, some frozen corn and a minced garlic into a little bit of oil over medium heat. Cook everything until warmed through then season with a bit of salt and pepper.
Set the beans and corn aside then make the omelet. We usually need two wraps, so make an omelet with two eggs, you can adjust as you see fit. Crack the eggs into a bowl and add a pinch of red pepper flakes as well as come cumin. Whisk then fry with a little cheese sprinkled on top. When cooked, remove the omelet and cut into strips — we do this all the time and add to salads.
Grab a warmed tortilla, spread a small amount of sour cream on the bottom and pile in some omelet strips, beans and corn as well as a generous handful of tomato and lettuce. Wrap them up then stick a toothpick through them so they are secure, and then sear both the top and bottom of the wraps in a hot pan until lightly golden brown.
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Recipe updated, originally posted March 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
Meatless Black Bean, Egg and Corn Wraps
Make this simple toasted wrap for lunch or dinner! Egg is seasoned with smoky cumin then cooked into an omelet and added to a wrap packed with black beans, corn, tomatoes and fresh lettuce.
Before filling, soften flour tortillas by placing them between two damp paper towels or a clean damp dish cloth. Microwave 20 to 30 seconds until they are pliable.
You Will NeedBlack Beans and Corn
2 teaspoons extra-virgin olive oil
1/3 cup canned black beans, drained and rinsed
1/4 cup frozen corn
1 garlic clove, minced
Salt and fresh ground black pepperSpiced Egg
2 teaspoons extra-virgin olive oil
2 large eggs
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/4 cup shredded cheese
Salt and fresh ground black pepperWraps
2 (10-inch or larger) flour tortillas, warmed
1 tablespoon sour cream
6 cherry tomatoes, halved
1/4 cup shredded lettuce or baby lettuce leaves
Salt and fresh ground black pepper
- Prepare Beans
- Make Omelet
- To Finish
Heat a non-stick frying pan over medium heat, add oil then add garlic, black beans and corn. Cook until warmed through, 1 to 2 minutes Season to taste with salt and pepper. Transfer to a bowl.
Turn heat to low, and then whisk together eggs, cumin, red pepper flakes and a pinch of salt then add to the pan used to cook beans.
Swirl the pan so that the egg is in one even layer. Add cheese and cook until melted and egg has set. Transfer to a cutting board then cut into strips.
Place tortillas down onto cutting board then evenly spread sour cream over both. Add half of the egg strips to each tortilla then top with black beans and corn. Add tomatoes and lettuce and roll tortillas, tucking in the ends. Secure wraps with a toothpick.
Place the pan used to cook beans and egg back over medium low heat. Place each wrap seam-side down into the pan and toast each side until golden brown, 30 seconds to a minute. Carefully remove toothpicks then serve.