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Corn and Black Bean Wraps

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Corn and Black Bean Wraps
  • Prep 10 min
  • Total 20 min
  • Servings 4
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Wrap up your dinner quandary with a fiesta of 6 ingredients and a few minutes’ assembly. Olé!
Updated Mar 4, 2012

Ingredients

  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (11 ounces) 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

Steps

  • 1
    Heat oven to 350°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Like yours spicy? Make sure you purchase hot salsa for the wraps.
  • tip 2
    No jalapeño-flavor flour tortillas in your supermarket? Any 8- to 10-inch tortilla can be used for the wraps.

Nutrition

375 Calories, 8 g Total Fat, 19 g Protein, 67 g Total Carbohydrate

Nutrition Facts

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