Black Bean, Egg and Corn Wrap

1  tablespoon		olive oil
1/3  cup		canned black beans, drained and rinsed
1/4  cup		corn
1		garlic clove, minced
2		eggs
1/2  teaspoon		ground cumin
1/4  teaspoon		red pepper flakes
1/4  cup		shredded no fat cheese
2  pieces		ten-inch or larger flour tortillas
1  tablespoon		no fat sour cream
6		cherry tomatoes,s halved
1/4		lettuce
1  dash		salt to taste

Tip: For nutritional information on all the ingredients in Black Bean, Egg and Corn Wrap just click on each ingredient name. Then adjust the serving size for any Black Bean, Egg and Corn Wrap ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1/4 cup frozen corn


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.
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.