Easy Corn And Black Bean Wraps Recipes

BLACK BEAN WRAP

Steps:

• Place frozen corn in a strainer and rinse with warm water for about ½ minute until thawed.
• Warm tortilla in microwave about 30 seconds.
• Pour salsa in a strip on the half of the tortilla that's closest to you.
• Spread black beans, corn, avocado and olives over salsa.
• Tear leaves off cilantro stems and sprinkle over bean mixture. (Discard stems.)
• Top with baby greens.
• Fold side edges of wrap over the ingredients and then roll from the front edge closest to you.
• Slice the wrap in half and enjoy!

CORN AND BLACK BEAN WRAPS

Steps:

• Heat oven to 350 degrees F.
• In a medium bowl, combine black beans, corn, cheese, cilantro and salsa; mix well.
• Spoon 1/4 of bean mixture down center of each tortilla.
• Fold in ends and then roll up each tortilla; wrap each in aluminum foil.
• Bake at 350 degrees F for 10 minutes or until heated through and cheese is melted.
• Serve with guacamole and additional salsa.

CORN AND BLACK BEAN WRAPS

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.

EASY CORN AND BLACK BEAN WRAPS

Steps:

• Cook frozen corn as directed on bag; cool.
• In large bowl, mix corn, beans, chiles, green onions and lime juice. Serve immediately, or cover and refrigerate until ready to serve.
• To serve, spoon about 1/2 cup corn mixture on each tortilla; top with 1 tablespoon each of sour cream, salsa and cheese. Fold up bottom; fold sides in to enclose filling.

MEXICAN CHICKEN & BLACK BEAN WRAPS

Steps:

• Heat the oil in a frying pan, tip in the onion and fry for 5 mins until golden. Stir in the garlic, cumin, paprika and oregano and cook for 2 mins. Tip in the beans and the chicken and heat through, then stir in the chilli, tomatoes and coriander, season and keep warm.
• Lay a tortilla in a non-stick pan, sprinkle with cheese and heat until melted. Slide the wrap onto a board, spoon over a quarter of the chicken filling and roll up tightly. Repeat to make three more wraps. Mix the yogurt and chipotle sauce and serve on the side with guacamole and lime wedges for squeezing over.

BLACK BEANS AND CORN

Steps:

• Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes.
• Drain the black beans, and reserve 1/4 cup of the liquid. Add the beans, the reserved bean liquid, and the remaining ingredients, except the parsley, to saucepan; cover, raise heat to medium, and cook, stirring occasionally, 10 to 12 minutes. Remove from heat, transfer to a serving dish, and garnish with the parsley leaves. Serve immediately.

BLACK BEAN AND CORN WRAPS

Steps:

• Place chopped vegatbles in bowl and add the first teaspoon of lime juice. Let it sit for 5-10 minute.
• Preheat oven or toaster oven to 350.
• Heat frying pan with oil or spray.
• Add Zucchinni, Onion, Peppers, and Garlic. cook for 5-7 minute.
• Add Cumin. Cook for another 3-5 minute.
• In a bowl mash the black beans.
• Add corn and cooked vegetables.
• Spread the filling on a tortilla, top with desired amount of cheese, roll up.
• Heat in oven for about 12 min or until slightly crispy. Enjoy!
• Also good with a little low fat sour cream.