Every week, we make our shopping list and mosey on over to the store. That list never has black beans on it. Some how, though, when it comes to the dreaded unpacking of the bags, we mysteriously find at least 2 cans of black beans. Ahem… Adam!
I looked over at our pantry yesterday and saw that our black bean supply was just a touch out of control, so we decided to make this wrap. Then, we made it again for dinner … and are considering making it for lunch today. That should get our bean supply to normal levels.
The wrap itself is really tasty, we use cumin with the eggs then cook them into a thin omelet that can easily be cut into strips for filling the wrap. Then, black beans, corn and garlic are cooked together, which takes minutes! After being topped with fresh lettuce and some sweet cherry tomatoes, we wrap it all up and sear both sides so everything is warm and toasty.
How about you, is there anything that ALWAYS seems to make it in your shopping cart?
How to Make a Black Bean, Egg and Corn Wrap
Throw a handful of drained and rinsed black beans, some frozen corn and a minced up garlic clove 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 made the omelet. We made two wraps, so made an omelet with two eggs, you can adjust as you see fit. The important part, though, is to add just a pinch of red pepper flakes for spice and about a 1/2 teaspoon of ground cumin for a bit of smoke. This takes your run of the mill breakfast omelet out for lunch!
Go ahead and whisk the eggs then cook in a frying pan. If you want, add a small sprinkling of cheese.
Remove the omelet and cut into strips. Grab a warmed large flour tortilla, spread a small amount of sour cream on the bottom and pile in some omelet strips and the beans and corn. Then, top that with some fresh tomatoes and lettuce.
Use all your might to wrap everything up neatly. This is why you want a warmed floppy tortilla. To do that, just place it between two damp paper towels or a clean damp dish towel and microwave for 20-30 seconds.
Once wrapped, 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.
|Black Bean, Egg and Corn Wrap||
Before filling, soften flour tortillas by placing them between two damp paper towels or a clean damp dish cloth. Microwave 20-30 seconds until they are pliable.
- 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
- 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.
- 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.
- 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.
- 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