_looking Ahead South Of The Border Wraps Recipes

SOUTH-OF-THE-BORDER WRAPS

Steps:

• Drain the kidney beans in a strainer, rinse with cool water and place in a bowl. Drain the corn in a strainer.
• Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Chop enough of the bell pepper to measure 1/4 cup. Wrap and refrigerate any remaining bell pepper.
• Mix the beans, corn, bell pepper, salsa and cilantro.
• Place the tortillas on a clean counter or on waxed paper. Spread about 1/2 cup of the bean mixture over each tortilla to within 1 inch of the edge. Sprinkle 2 tablespoons cheese over each tortilla.
• Fold opposite sides of each tortilla up toward the center about 1 inch over the filling--the sides will not meet in the center. Roll up tortilla, beginning at one of the open ends. Place wraps, seam sides down, in the microwavable dish.
• Microwave uncovered on High 1 minute. Rotate dish 1/4 turn. Microwave 1 minute to 1 minute 30 seconds longer.

_LOOKING AHEAD- MUSHROOM POT ROAST

Steps:

• Shred leftover roast for South of the Border Wraps.

_LOOKING AHEAD- SOUTH OF THE BORDER WRAPS

Steps:

• Cook a roast in a crock pot for 7-8 hours until meat shreds easily with a fork. Freeze juices in freezer container for Minestrone Soup, Week 16. Use in place of waler. Shred roast with a fork. Use for South of the Border Wraps and Barbecued Beef, Week 15. Prepare as directed and freeze in freezer bag.