Monday, February 16, 2009

{Black bean wraps}

Best wraps I've ever had...... seriously. Nate even liked them. I'll be making these ones in the summer time for sure. Why? No cooking involved.

3 scallions
1 large red bell pepper (although I think this would be good, we didn't have one so I added tomato instead)
1/2 c. fresh cilantro
2 15 oz. cans black beans
1 15 oz. can whole kernel corn
1 4 oz. can diced green chiles
3 T olive or corn oil
2 T red wine vinegar
1/2 t. salt
1/2 t. garlic powder
1/4 t. black pepper
8 8-inch flour tortillas
grated cheddar cheese

Rinse and trim the scallions and cut them into 1/4-inch pieces. rinse the bell pepper, cut it in half, remove and discard the stem and seeds and then cut it into 1/4-inche pieces. Rinse and pat dry the cilantro. Cut off and discard the stems and cut the leafy parts into 1/2-inch pieces. drain the beans and rinse them under cold running water. Drain the corn and green chiles.

Put the scallions, bell pepper, cilantro, beans, corn and green chiles into a large bowl. Add the oil, vinegar, salt, garlic powder, and black pepper and mix well and then set aside.

Spoon 1/2 to 2/3 cup of the bean mixture into the center of each tortilla. Sprinkle with cheese, if using. Wrap each tortilla, folding it at the bottom.

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