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© Meredith Corporation. All rights reserved. Used with permission.
In a large skillet, heat 1 teaspoon oil over medium heat. Add poblano peppers; cook about 3 minutes or just until tender, stirring occasionally. Stir in beans, corn, 1/3 cup salsa, cumin and chili powder. Cook and stir about 2 minutes or until heated through. Remove vegetable mixture from skillet.
In a medium bowl, combine eggs, salt and black pepper. In the same skillet heat the remaining 1 teaspoon oil over medium heat. Pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edges. Using a spatula or a large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat. Gently fold in vegetable mixture.
Spoon about 2/3 cup of the egg mixture onto each tortilla just below the center. Top with cheese and cilantro. Fold bottom edge of each tortilla up and over filling. Fold in opposite sides; roll up from the bottom. Cut in half before serving. If desired, serve with 1/2 cup salsa.