Black Bean, Egg and Corn Wrap

Black Bean, Egg and Corn Wrap


You Will Need
  • 1 tablespoon olive oil
  • 1/3 cup canned black beans, drained and rinsed
  • 1/4 cup frozen corn
  • 1 garlic clove, minced
  • 2 eggs
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup shredded cheese
  • 2 ten-inch or larger flour tortillas
  • 1 tablespoon sour cream
  • 6 cherry tomatoes, halved
  • 1/4 cup lettuce
  • salt to taste
  1. Heat a non-stick frying pan over medium heat, add oil then add garlic, black beans and corn. Cook until warmed through, 1-2 minutes, and then season with some salt. Transfer to a bowl.
  2. Turn heat to low, and then whisk together eggs, cumin, red pepper flakes and a pinch of salt then add to the pan. 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.
  3. Place tortillas down onto cutting board then evenly spread sour cream over both. Add half of the egg to each then top with black beans and corn. Add tomatoes and lettuce then roll tortillas, tucking in ends, and secure with a toothpick
  4. Place each wrap seam-side down into the pan and toast each side for 30 seconds to a minute until golden brown. Carefully remove toothpicks then cut in half and serve.

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