 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
This is a great summer dish because all of the cooking is done in the microwave oven, you won't heat up your kitchen. Cooked chicken, pork or extra-lean beef can easily be added to suit your family's tastes.Carol Birkemeier, Nashville, Indiana Ingredients:
1 can (4 ounces) chopped green chilies, drained |
1/3 cup lime juice |
2 tablespoons white vinegar |
2 tablespoons honey |
2 teaspoons dijon mustard |
2 garlic cloves, minced |
1 teaspoon grated lime peel |
1/2 teaspoon ground cumin |
1 can (15 ounces) black beans, rinsed and drained |
2 cups frozen corn, thawed |
1 can (16 ounces) vegetarian refried beans |
1 medium cucumber, peeled, seeded and diced |
3/4 cup salsa |
1/4 cup chopped green onions |
2 tablespoons minced fresh cilantro |
8 flour tortillas (8 inches), warmed |
Directions:
1. In a large resealable plastic bag, combine the first eight ingredients; add black beans and corn. Seal bag and turn to coat; refrigerate overnight.
2. Drain and discard marinade. Place beans and corn in a large microwave-safe dish. Add the refried beans, cucumber, salsa, onions and cilantro. Cover and microwave on high for 5-6 minutes or until heated through.
3. Spoon about 3/4 cup down the center of each tortilla. Fold ends and sides over filling and roll up. Yield: 8 servings.
|
|