Nutrition per serving may change if servings are adjusted.
2 teaspoons olive oil
2 fresh poblano chile peppers, seeded and chopped (see Tip)
¾ cup canned black beans, rinsed and drained
¾ cup frozen corn, thawed
⅓ cup purchased tomato salsa or green salsa
½ teaspoon ground cumin
½ teaspoon chili powder
Dash ground black pepper
6 8-inch whole grain tortillas, warmed according to package directions
3 ounces queso fresco or reduced-fat Monterey Jack cheese, shredded ( ¾ cup)
¼ cup snipped fresh cilantro
½ cup purchased tomato salsa or green salsa (optional)
In a large skillet, heat 1 teaspoon of the olive oil over medium heat. Add chile peppers; cook about 3 minutes or just until tender, stirring occasionally. Stir in beans, corn, the ⅓ cup salsa, the cumin, and chili powder. Cook and stir about 2 minutes or until heated through. Remove vegetable mixture from skillet.
In a medium bowl, whisk together eggs, salt, and black pepper. In the same skillet, heat the remaining 1 teaspoon oil over medium heat. Pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around edges. With a spatula or a large spoon, lift and fold the partially cooked eggs so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Remove from heat. Gently fold in vegetable mixture.
Spoon about ⅔ cup of the egg mixture down the center of each tortilla. Top with cheese and cilantro. Fold sides of tortillas up over filling. Roll up tortillas starting at one end. Cut in half before serving. If desired, serve with the ½ cup salsa.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.