Easy Corn And Black Bean Wraps Food

EASY SOUTHWESTERN VEGGIE WRAPS

Steps:

• Place all ingredients except romaine and tortillas in a large bowl; toss to combine. To serve, place romaine on tortillas; top with bean mixture and roll up, securing with toothpicks if desired. Cut in half.

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.

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!

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.

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.

BLACK BEAN 'N' CORN QUESADILLAS

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.

VEGGIE AND BLACK BEAN WRAP

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.

SOUTHWESTERN STEAK CORN AND BLACK BEAN WRAPS

Steps:

• Combine the first 9 ingredients, stirring well to coat.
• Arrange about 1/3 cup of the steak down the center of each tortilla.
• Top each with about 1/3 cup of corn mixture and 2 tablespoons of cheese; roll up.
• Wrap in aluminumm foil or waxed paper and chill until ready to eat.

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.