In a large skillet heat 1 teaspoon of the 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.Advertisement
In a medium bowl beat together 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 edge. 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. Remove from heat. Gently fold in vegetable mixture.
Spoon about 2/3 cup of the egg-vegetable mixture onto each tortilla just below the center. Top with cheese and cilantro. Fold bottom edge of each tortilla up and over the filling. Fold in opposite sides; roll up from the bottom. Cut in half before serving. If desired, serve with 1/2 cup salsa.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.