Ham And Black Bean Wraps Ww Food

BLACK BEANS AND HAM

Steps:

• Heat oil in 4-quart Dutch oven over medium heat. Cook onion and bell pepper in oil, stirring occasionally, until tender. Stir in beans, ham and 1 teaspoon of the chili powder. Heat to boiling; reduce heat to low.
• Stir Bisquick mix, cornmeal and milk and remaining 1 teaspoon chili powder in medium bowl until soft dough forms. Drop by 6 spoonfuls onto simmering bean mixture.
• Cook uncovered 10 minutes. Cover and cook 8 minutes longer. Sprinkle with cheese. Cover and cook about 2 minutes longer or until cheese is melted.

SAVORY HAM WRAPS

Steps:

• In a small bowl, whisk the first six ingredients; spread evenly over each tortilla. Layer with ham and cheese. Top with lettuce, tomato and onion. Roll up tightly; secure with toothpicks if desired.

HAM AND BLACK BEAN WRAPS (WW)

Steps:

• Coat skillet with Pam and place over high heat. Add ham and saute until browned (3-5 minutes). Reduce heat to medium low and stir in beans and cook for another 2-5 minutes.
• Place a tortilla on a place and spread with 2 tablespoons of dip, top with 1/2 cup of bean mixture, 1/2 tablespoon cilantro, 1 tablespoon cheese, and 1/4 of the scallions. Fold in enda and roll up. Repeat with remaining tortillas.

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.

RICE AND BEANS WRAPS

Steps:

• Cook rice. Bring 2 cups water and 1 cup rice to boil on stove top in a 2 quart sauce pan. Allow to boil 5 minutes. Reduce heat to simmer. Cover and simmer till all liquid is absorbed. Check on it after 30 minutes of cooking. If water is not yet absorbed, continue to cook. Check every 10 minutes to see progress until all water is absorbed.
• Combine picante sauce and black beans with with cooked rice.
• Spoon 1/3 Cup of the rice mixture into the center of a flour tortillia.
• Top with about 3 Tbs. shredded cheese.
• Wrap burrito-style.
• Wrap in foil.
• Repeat until all of the rice and beans mixture is used.
• Place wraps in a 300F oven to keep warm until time to serve.
• Serve with warm tortillia chips.

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.

YAM AND BLACK BEAN WRAPS (LOUISIANA)

Steps:

• In a skillet coated with nonstick cooking spray, saute the shredded yams over medium-high heat for 5 minutes or until crisp tender, then transfer to a bowl.
• In the same skillet, sprayed again, saute the red onion for 5 minutes or until tender, then add the onion to the shredded yams, along with the black beans, green onions & sunflour seeds, mixing well.
• In a small bowl, mix together the dressing & honey, before adding this to the yam mixture, tossing to coat.
• Fill the tortillas & wrap them up.

BLACK BEAN AND AVOCADO WRAP

Steps:

• In a medium bowl mix together avocado, beans, tomato, salsa, cumin, and cilantro.
• In the middle of tortilla place about a half cup of filling (depending on size of tortilla you are using), top with cheese, and spinach.
• Roll up and enjoy.