Huevos Rancheros Wraps

Ingredients:

  1/3 cup frozen whole-kernel corn

1/3 cup lower-sodium canned black beans, rinsed and drained

• 1/4 cup chopped seeded tomato 
• 3 tablespoons chopped green onions 
• 1 tablespoon chopped fresh cilantro 
• 1 teaspoon minced seeded jalapeño pepper 
• 1/2 teaspoon freshly ground black pepper, divided
• 3/8 teaspoon salt, divided
• 4 large eggs, lightly beaten
• 1 teaspoon olive oil 
• 1 ounce cheddar cheese, shredded (about 1/4 cup)
• 2 (8-inch) whole-wheat flour tortillas 

Preparation

Hands On: 15 Minutes 
Total: 15 Minutes 

1. 1. Place corn in a medium microwave-safe bowl. Microwave at HIGH 1 minute. Stir in beans, tomato, onions, cilantro, jalapeño, 1/4 teaspoon black pepper, and 1/8 teaspoon salt.
2. 2. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and eggs in a medium bowl; stir with a whisk. Heat a small nonstick skillet over medium-high heat. Add oil; swirl to coat. Add egg mixture to pan; cook 1 minute, stirring frequently. Add cheese; cook 1 minute, stirring frequently.
3. 3. Heat tortillas according to package directions. Divide egg mixture evenly between tortillas; top evenly with corn mixture. Roll up each burrito, jelly-roll fashion. Cut each burrito in half.