Corn and Black Bean Wraps

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

Minutes

Total Time

20

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    Exchanges:
    • 4 Starch;
    • 1 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.