Ingredients

The following ingredients have 2 Servings
  • 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
  • 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
  • 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

Instruction

  • 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.