Meatless Black Beans, Egg and Corn Wraps

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These meatless wraps are filled with seasoned black beans, eggs, and vegetables. Go to the black bean, egg, and meatless corn wraps or read on for our cooking tips.

Meatless Black Beans, Egg and Corn Wraps

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How to make black beans, egg and corn wraps

For beans, pour a handful of drained, rinsed black beans, some frozen corn, and minced garlic in a little oil over medium heat. Cook everything until hot and then season with a little salt and pepper.

How to make vegetarian wraps with black beans and egg

Set the beans and corn aside and then prepare the tortilla. Usually we need two wraps, so make an omelette with two eggs, you can adjust it as you like. Break the eggs into a bowl and add a pinch of red pepper flakes as well as the cumin. Beat and fry with a little cheese sprinkled on top. When cooked, remove the tortilla and cut it into strips; we do this all the time and add it to salads.

Make the omelette

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Take a warm tortilla, spread a small amount of sour cream on the bottom, and add a few strips of tortilla, beans, and corn, as well as a generous handful of tomato and lettuce. Wrap them up, then brush them with a toothpick to make sure they are secure, and then brown the top and bottom of the wrappers in a hot skillet until lightly browned.

Filling the wrappers

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Updated recipe, originally published in March 2012. Since I published this in 2012, we have tweaked the recipe to make it clearer. – Adam and Joanne

Meatless Black Beans, Egg and Corn Wraps

  • PREP 10mins

  • COOK 10 minutes
  • TOTAL 20 minutes

Make this simple toasted wrap for lunch or dinner! The egg is seasoned with smoked cumin, then cooked in an omelette and added to a wrapper filled with black beans, corn, tomatoes, and fresh lettuce.

Before filling, soften the flour tortillas by placing them between two damp paper towels or a clean, damp cloth. Microwave 20 to 30 seconds until flexible.

Makes 2 large wraps

Will need

Black Beans and Corn

2 teaspoons of extra virgin olive oil

1/3 cup canned black beans, drained and rinsed

1/4 cup frozen corn

1 clove garlic, minced

Salt and freshly ground black pepper

Spiced egg

2 teaspoons of extra virgin olive oil

2 large eggs

1/2 teaspoon ground cumin

1/4 teaspoon red pepper flakes

1/4 cup grated cheese

Salt and freshly ground black pepper


2 flour tortillas (10 inches or more) heated

1 tablespoon of sour cream

6 cherry tomatoes, cut in half

1/4 cup chopped lettuce or baby lettuce leaves

Salt and freshly ground black pepper


  • Prepare beans
  • Heat a nonstick skillet over medium heat, add oil, and then add garlic, black beans, and corn. Cook until hot, 1 to 2 minutes. Season to taste with salt and pepper. Transfer to a bowl.

    • Make omelette
    • Lower the heat and beat the eggs, cumin, red pepper flakes, and a pinch of salt, and then add them to the pan used to cook the beans.

      Shake the pan so the egg is in an even layer. Add cheese and cook until melted and egg has settled. Transfer to a cutting board and then cut into strips.

      • To end
      • Lay the tortillas on the cutting board, and then spread the sour cream over both. Add half of the egg strips to each tortilla, and then top with black beans and corn. Add tomatoes and lettuce and roll tortillas, tucking ends. Secure the wrappers with a toothpick.

        Place the skillet used to cook the beans and egg over medium-low heat. Lay each wrapper seam side down in the pan and toast each side until golden brown, 30 seconds to one minute. Carefully remove the toothpicks and then serve.

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