Southwestern Steak, Corn, and Black Bean Wraps |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To keep the wraps from getting soggy in the refrigerator, dole out the corn mixture with a slotted spoon. Try this with flavored tortillas to suit your taste. Ingredients:
1 cup frozen whole-kernel corn, thawed |
1/2 cup chopped fresh cilantro |
2 tablespoons minced red onion |
2 tablespoons fresh lime juice |
1 tablespoon extravirgin olive oil |
1/2 teaspoon ground cumin |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 (15-ounce) can black beans, rinsed and drained |
2 1/4 cups chopped basic grilled flank steak (about 9 ounces) |
6 (8-inch) fat-free flour tortillas |
3/4 cup (3 ounces) shredded monterey jack cheese with jalapeño peppers |
Directions:
1. Combine first 9 ingredients, stirring well to coat.
2. Arrange about 1/3 cup Basic Grilled Flank Steak down center of each tortilla. Top each tortilla with about 1/3 cup corn mixture and 2 tablespoons cheese; roll up. Wrap sandwiches in aluminum foil or wax paper, and chill.
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