A thin omelet makes a soft wrap for black beans, spinach, avocado and tomato. Toasted corn adds a crunchy touch, while the fresh sauce with lime, coriander and chili keeps every bite lively.
For this lunch, a thin omelet takes the place of a tortilla: soft, sturdy enough to fill and easy to cut into pieces. The Mexican-inspired touches come from the black beans, corn, lime, coriander and chili. It’s not a classic Mexican dish, but a contemporary combination in which those flavors work well together. Two eggs per person make a generous wrap; cook the omelet thinly so it stays flexible and doesn’t overpower the filling.
Black beans make this lunch filling and add a mild, earthy flavor. Canned beans are convenient here: rinse and drain them well so the wrap doesn’t get watery. Fresh spinach wilts as soon as it touches the warm omelet, so scatter the leaves raw over the filling. Ripe avocado makes everything creamy, while firm tomato adds juiciness and a slightly tart contrast. Don’t cut the tomato too small; larger pieces stay in the wrap better.
Canned or jarred corn develops golden-brown spots and a slightly firmer bite in a hot, dry skillet. Pat the kernels dry first and spread them out; otherwise, they’ll steam rather than brown. Leave them undisturbed for a little while before stirring. The toasted corn adds a crunchy element alongside the soft eggs, beans and avocado. If using frozen corn, thaw it first and pat it dry as well.
The sauce is deliberately simple: coriander, lime juice, a little oil, water and chili are blended until smooth. Lime adds acidity that balances the creamy avocado and eggs. Jalapeño brings a fresh, green heat; use less or remove the ribs and seeds for a milder sauce. No fresh coriander on hand? Flat-leaf parsley will work, though the flavor will be different. Add the water a little at a time: the sauce should be pourable, but not so thin that it runs off the omelet.
Serve the wraps straight away, while the omelet is soft and the corn still has some bite. Fold the sides inward and roll up, or leave the omelet open and cut it in half for a lunch plate. Extra lime juice at the table is nice for anyone who wants more freshness. Store any leftover filling covered in the refrigerator and preferably eat it within two days; the avocado may discolor. Fill the omelets just before serving so they don’t get soggy.
Whisk the eggs with the milk or water, a pinch of salt and a little black pepper. Cut the avocado and tomato into bite-size pieces.
Heat a dry skillet over medium heat. Cook the corn for 4–5 minutes, without stirring constantly, until the kernels are golden brown in places. Transfer to a plate.
Put the coriander, lime juice and zest, jalapeño, 2 tablespoons water, the remaining oil and a pinch of salt in a small blender. Blend until smooth. Add a small splash of water if needed.
Spread the remaining oil around the skillet and reduce the heat to medium-low. Pour in half the egg mixture and swirl the pan so it thinly covers the base. Cook for 2–3 minutes, until the top is almost set and the omelet releases easily. Carefully flip and cook for another 20–30 seconds. Transfer to a plate and repeat with the rest of the egg mixture.
Divide the spinach, black beans, avocado, tomato and toasted corn between the omelets. Spoon over the chili-lime sauce. Fold the sides inward and roll up, or serve open and cut in half.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.