Southwestern Steak, Corn, and Black Bean Wraps

Name: Southwestern Steak, Corn, and Black Bean Wraps
Yield: 6 serving(s)
Ingredients: 1 c. frozen whole-kernel corn; 1/2 c. chopped fresh cilantro; 2 tbsp. minced red onion; 2 tbsp. fresh lime juice; 1 tbsp. extra-virgin olive oil; 1/2 tsp. ground cumin; tbsp. salt; tsp. Freshly ground black pepper; 1 can black beans; 2 1/4 c. chopped Basil Grilled Flank Steak; 6 fat-free flour tortillas; 3/4 c. shredded Monterey Jack cheese with jalapeño peppers

You can use fresh corn in place of frozen; if it's fresh enough, it does not need to be cooked. 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.

Published: Sep 10, 2012

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Yields:

6 serving(s)

Cal/Serv:

327

Jump to recipe

You can use fresh corn in place of frozen; if it's fresh enough, it does not need to be cooked. 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.

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Ingredients

1 cup frozen whole-kernel corn
1/2 cup chopped fresh cilantro
2 Tbsp. minced red onion
2 Tbsp. fresh lime juice
1 Tbsp. extra-virgin olive oil
1/2 tsp. ground cumin
Tbsp. salt
tsp. Freshly ground black pepper
1 can black beans
2 1/4 cups chopped Basil Grilled Flank Steak
6 fat-free flour tortillas
3/4 cup shredded Monterey Jack cheese with jalapeño peppers

Directions

1. Step 1Combine first 9 ingredients, stirring well to coat.
2. Step 2Arrange 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.