Corn and Black Bean Wraps

 

1

can (15 oz) Progresso® black beans, drained, rinsed

1

can (11 ounces) Green Giant® SteamCrisp® 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

• 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.