EASY CORN AND BLACK BEAN WRAPS
Corn, black beans and green chiles combine for a tasty meatless dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 310, Carbohydrate 47 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 5 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Wrap, Sodium 700 mg, Sugar 5 g, TransFat 1 g
CORN AND BLACK BEAN WRAPS
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
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
CORN AND BLACK BEAN WRAPS
When I come home from work, the last thing I feel like doing is cooking. Sometimes it's so tempting to just pick something up from a fast food restaurant. These wraps, however, come together so quickly and effortlessly that I make them often. They taste better than fast food meals and they're much better for you too.
Provided by bernrome
Categories Black Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
BLACK BEAN AND VEGETABLE BURRITOS
An easy Black Bean and Vegetable Burritos recipe
Categories Sandwich Bean Tomato Vegetable Vegetarian Quick & Easy Healthy Jalapeño Bon Appétit
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
- Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.
- Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.
SPICY BLACK BEAN AND CORN TACOS
Ripe summer corn is so delicious, so fresh, and so full of flavor, you can enjoy it raw. Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy to cook, easy to eat weeknight dinner.
Provided by Katherine Sacks
Categories No Meat, No Problem Vegetarian Taco Bean Corn Hazelnut Cilantro Avocado Dinner Summer
Yield 4 servings
Number Of Ingredients 15
Steps:
- Toast hazelnuts and pumpkin seeds in a medium skillet over medium heat, tossing occasionally, until golden brown, 8-10 minutes.
- Meanwhile, slice corn off cobs into a large bowl (you should have about 2 cups kernels). Add toasted nuts and seeds, jalapeño, red pepper, 1/4 cup chopped cilantro, 1/4 cup oil, 3 Tbsp. lime juice, and 1/2 tsp. salt; toss to combine.
- Heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and cook, stirring, until onion starts to release moisture and turns translucent, 4-5 minutes. Add beans, cumin, 1/3 cup water, and remaining 3/4 tsp. salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes. Uncover, add 1/3 cup water, and use the back of a fork to mash up about half of beans.
- Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
- Whisk sour cream and remaining 2 Tbsp. lime juice in a small bowl. Fill tortillas with bean mixture, then top with corn salsa, avocado, and cilantro leaves. Drizzle with sour cream mixture and serve with lime wedges alongside.
- Do Ahead
- Corn salsa and beans can be made 3 days ahead; store separately, cover, and chill. Bring corn salsa to room temperature. Reheat beans in skillet before serving.
VEGGIE AND BLACK BEAN WRAP
Make and share this Veggie and Black Bean Wrap recipe from Food.com.
Provided by Asha1126
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat tortillas as directed on package. While tortillas are heating, spray 10-inch nonstick skillet with cooking spray and heat over medium heat.
- Cook mushrooms and onion in skillet about 5 minutes, stirring frequently, until onion is crisp-tender. Stir in beans and heat through. Stir in spinach. The heat will wilt the spinach leaves. Remove from heat.
- Divide bean mixture among tortillas. Sprinkle with cheese. Fold one end of each tortilla up about 1 inch over filling and fold right and left sides over folded end, overlapping. Fold remaining end down.
- Enjoy.
Nutrition Facts : Calories 127.5, Fat 0.7, SaturatedFat 0.1, Sodium 27, Carbohydrate 23.2, Fiber 8.1, Sugar 1.9, Protein 9
BLACK BEAN 'N' CORN QUESADILLAS
Black beans partner up with spinach and corn in these easy and satisfying quesadillas from Susan Franklin of Littleton, Colorado. -Susan Franklin, Littleton, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a small bowl, mash 1 cup of the beans with a fork., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in corn, cumin, chili powder, mashed beans and the remaining beans; heat through. Stir in spinach just until wilted., Spread four tortillas with bean mixture; sprinkle with cheese. Top with remaining tortillas. Place on two ungreased baking sheets., Bake 8-10 minutes or until cheese is melted. Cut each into six wedges.
Nutrition Facts : Calories 358 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 900mg sodium, Carbohydrate 56g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein.
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