Southwestern Steak, Corn, and Black Bean Wraps

Southwestern Steak, Corn, and Black Bean Wraps
Photo by Becky Luigart-Stayner

Ingredients

  • 6 (8-inch) fat-free flour tortillas
  • 2 ¼ cups chopped Basic Grilled Flank Steak (about 9 ounces)
  • 6 (8-inch) fat-free flour tortillas
  • 2 ¼ cups chopped Basic Grilled Flank Steak (about 9 ounces)
  • 1 tablespoon extravirgin olive oil
  • ¾ cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
  • 1/8 teaspoon salt
  • + 17 more ingredients
    • 1/8 teaspoon freshly ground black pepper
    • 1 (15-ounce) can black beans, rinsed and drained
    • ½ teaspoon ground cumin
    • 2 tablespoons fresh lime juice
    • 1 tablespoon extravirgin olive oil
    • 2 tablespoons minced red onion
    • ¾ cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
    • ½ cup chopped fresh cilantro
    • 1/8 teaspoon salt
    • 1 cup frozen whole-kernel corn, thawed
    • 1/8 teaspoon freshly ground black pepper
    • 1 (15-ounce) can black beans, rinsed and drained
    • ½ teaspoon ground cumin
    • 2 tablespoons fresh lime juice
    • 2 tablespoons minced red onion
    • ½ cup chopped fresh cilantro
    • 1 cup frozen whole-kernel corn, thawed

Combine first 9 ingredients, stirring well to coat. 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.

View full recipe at My Recipes

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