Black Bean, Corn and Salsa Wrap

This wrap recipe is easy to prepare during the week for your family!

It has black beans and corn plus salsa and cheese. Top the bean wrap with sour cream and cilantro, and it's a yummy meal.

In the recipe the black bean wraps are cooked in the oven but can also be grilled in a panini grill.

Black Bean, Corn and Salsa Wrap

Serves 4

1 tablespoon oil
1 clove garlic, minced
1 small onion, finely chopped
1 small red bell pepper, finely diced
2 medium or 1 large carrot finely diced
1 cup corn, fresh or frozen
2 teaspoons chili powder
½ teaspoon cumin
1 large tomato, diced
1 can black beans, drained and rinsed
¼ cup tomato salsa
½ cup mozzarella cheese or Monterey Jack cheese, grated
½ cup sour cream
¼ cup fresh cilantro, chopped
6 – 8” flour tortillas
Salt and pepper to taste

Preheat oven to 350 degrees F.

In a large skillet heat oil over medium heat. Sauté onions, garlic and red bell pepper until soft, about 6 minutes.

Add carrots and corn and sauté until tender but crisp, about 3 minutes. Add chili powder and cumin. Stir 1 minute. Add diced tomato, beans, salsa, and combine. Season with salt and pepper and remove from heat.

Lay tortillas out flat. Divide bean mixture evenly among tortillas. Sprinkle cheese evenly on top of tortillas and fold in half. Place on a cookie sheet and heat in oven 10 minutes.
Serve with sour cream, extra salsa and cilantro on the side.