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Corn and Black Bean Wraps

Wrap up your dinner quandary with a fiesta of 6 ingredients and a few minutes’ assembly. Olé!

Prep Time: 10 min
Total Time: 20 min
Makes: 4 servings

(8 ratings)

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1	can (15 oz) Progresso® black beans, drained, rinsed
1	can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1/2	cup shredded Monterey Jack cheese (2 ounces)
1/4	cup chopped fresh cilantro
1/4	cup Old El Paso® salsa (any variety)
4	jalapeño-flavor flour tortillas (8 to 10 inches in diameter)
	Additional Old El Paso® salsa (any variety), if desired

Serve with...

Frozen Pineapple on a Stick
Total Time: 2 hours 30 min

MORE OPTIONS: 1 2 3

1.	Heat oven to 350ºF. Mix beans, corn, cheese, cilantro and 1/4 cup salsa in medium bowl.
2.	Spoon one-fourth of the bean mixture down center of each tortilla. Roll up each tortilla; wrap each in aluminum foil. Place on cookie sheet.
3.	Bake about 10 minutes or until thoroughly heated and cheese is melted. Serve with additional salsa.

Purchasing

Like yours spicy? Make sure you purchase hot salsa for the wraps.

Substitution

No jalapeño-flavor flour tortillas in your supermarket? Any 8- to 10-inch tortilla can be used for the wraps.

Nutrition Information:

1 Serving: Calories 375 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 4 g); Cholesterol 15 mg; Sodium 960 mg; Total Carbohydrate 67 g (Dietary Fiber 10 g); Protein 19 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 10 %; Calcium 24 %; Iron 24 % Exchanges: 4 Starch; 1 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.

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Corn and Black Bean Wraps

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