Black Bean And Corn Roll Ups Recipes

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CORN AND BLACK BEAN WRAPS



Corn and Black Bean Wraps image

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

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

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:

  • Heat oven to 350°F. Mix beans, corn, cheese, cilantro and 1/4 cup salsa in medium bowl.
  • 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.
  • Bake about 10 minutes or until thoroughly heated and cheese is melted. Serve with additional salsa.

Nutrition Facts : Calories 375, Carbohydrate 67 g, Cholesterol 15 mg, Fiber 10 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 960 mg

BLACK BEAN AND CORN ENCHILADAS



Black Bean and Corn Enchiladas image

Pull together these cheesy, easy meatless enchiladas with the help of a few and Old El Paso pantry standards. Black beans, corn and green chilies lend colorful Mexican flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 7

1 can (15 oz) black beans, rinsed, drained
1 can (11 oz) whole kernel corn, red and green peppers, undrained
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
2 cups shredded Colby-Monterey Jack cheese (8 oz)
1 can (10 oz) Old El Paso™ enchilada sauce
8 flour tortillas (6 to 7 inch)*
Shredded lettuce, chopped tomatoes, chopped avocado, sour cream and salsa, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce.
  • Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
  • Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.

Nutrition Facts : Calories 600, Carbohydrate 76 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 12 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1460 mg, Sugar 10 g, TransFat 1 g

SPINACH & BLACK BEAN EGG ROLLS



Spinach & Black Bean Egg Rolls image

Black beans and spinach provide lots of healthy nutrients in these delicious baked egg rolls. Rolling them up is a cinch, too! Try one, you'll see! Melanie Scott - Amarillo, Texas

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 20 egg rolls.

Number Of Ingredients 12

2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded reduced-fat Mexican cheese blend
1 can (4 ounces) chopped green chilies, drained
4 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon pepper
20 egg roll wrappers
Cooking spray
Salsa and reduced-fat ranch salad dressing, optional

Steps:

  • In a large bowl, combine the first nine ingredients. Place 1/4 cup mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., Place seam side down on baking sheets coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Serve warm with salsa and dressing if desired. Refrigerate leftovers. Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.

Nutrition Facts : Calories 147 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 298mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

RICE AND BEAN ROLL-UPS



Rice and Bean Roll-Ups image

Move over, meat! These roll-ups stuffed with brown rice, black beans and colorful veggies are hearty as can be.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 8

1 1/2 cups Old El Paso™ Thick 'n Chunky salsa
1 cup cooked brown rice
2 medium roma (plum) tomatoes, chopped
1 small bell pepper, cut into 1/2-inch pieces
1 can (15 oz) black beans with cumin, undrained
1 can (7 ounces) whole kernel corn, drained
6 garden vegetable-flavored flour tortillas, (8 inches in diameter)
1 cup shredded Mexican cheese blend (4 ounces)

Steps:

  • Heat oven to 350°F. Spread 1/2 cup of the salsa in ungreased rectangular baking dish, 13x9x2 inches.
  • Mix rice, tomatoes, bell pepper, black beans and corn. Spread about 1 cup rice mixture on each tortilla; roll up tortilla. Place seam sides down on salsa in baking dish. Spoon remaining 1 cup salsa over tortillas. Sprinkle with cheese.
  • Cover and bake 30 to 35 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 330, Carbohydrate 63 g, Cholesterol 20 mg, Fiber 9 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 960 mg

BLACK BEANS & CORN



Black Beans & Corn image

Simple, quick, and healthy. Serve this over brown rice for a healthy vegan meal that contains all the amino acids that you need, or try it as a side dish without the rice.

Provided by rpgaymer

Categories     Black Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 onion, chopped
1 (14 1/2 ounce) can black beans, rinsed & drained
1 (10 ounce) can corn kernels, rinsed and drained
2 teaspoons paprika
1/2 teaspoon oregano (The Mexican kind is best)
1/2-1 teaspoon garlic salt
pico de gallo, to taste (optional)
1 avocado, peeled & diced (optional)

Steps:

  • Heat the olive oil in a small pan over medium-high heat. Add the onions, and sautee for 5 minutes, or until soft.
  • Add the beans, corn, paprika, oregano and garlic salt to the pan and stir well. Lower the heat to low and cook for 10 minutes while stirring occasionally.
  • Serve this over brown rice if you like, or top with pico de gallo and/or avocados.

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