Meatless Black Bean, Egg and Corn Wraps
- PREP 10min
- COOK 10min
- TOTAL 20min
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 Need
Black 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 pepper
Spiced 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 pepper
Wraps
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
Directions
Prepare Beans
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.
Make Omelet
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.
To Finish
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.