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
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. 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. 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.
Yield: Serves 4 (serving size: 1/2 burrito)
Total: 15 Minutes