Black bean salsa omelette wraps
Prep time: 30 minsTotal time: 
Black bean salsa omelette wraps
Part omelette, part Mexican-style tortilla, this cheesy vegetarian dinner comes together quickly and is a good source of both protein and fibre
Prep time: 30 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 1 x 380g carton So Organic Black Beans, drained and rinsed
- 1 red pepper, deseeded and finely diced
- 1 small ripe avocado, stoned and finely diced
- zest and juice of ½ lime
- ½ x 30g pack coriander, leaves picked
- 1 tbsp vegetable oi
- 4 medium eggs
- 75g lighter grated mature cheese
- 2 soft flour tortilla wraps
To serve (optional)
- about 80g salsa dip (mild or hot)
- about 70g soured cream
Step by step
-
Put the black beans, red pepper, avocado, lime zest and juice in a bowl. Reserve some coriander leaves for serving, then chop the rest and stir through the black bean mixture. Season to taste and set aside.
-
Heat half the oil in a frying pan (it should be a similar diameter to the wraps) over a medium heat. Beat two of the eggs in a small bowl or mug, then add to the pan and swirl to coat. Sprinkle over half the grated cheese. When the egg has almost set (1-2 minutes), top with one of the wraps. Cover with a lid (or large baking tray)for 1½ minutes, then carefully turn out onto a plate, egg-side up. Add the remaining oil to the pan and repeat to make a second omelette wrap.
-
Spoon the black bean mixture onto the omelette wraps, then drizzle over the tomato salsa and top with a dollop of soured cream, if you like. Scatter over the reserved coriander and serve.
