Easy Southwestern Veggie Wraps
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
I developed this recipe when corn was in the farmer's market and big, red, juicy tomatoes were in my garden. To make this wrap light and healthy, I use fat-free sour cream, whole grain tortillas and brown rice. Although it's vegetarian by nature, change it up with a large chicken breast, diced small. —Cindy Beberman, Orland Park, Illinois
Ingredients
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1 can (15 ounces) black beans, rinsed and drained
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2 large tomatoes, seeded and diced
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1 cup frozen corn, thawed
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1 cup cooked brown rice, cooled
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1/3 cup fat-free sour cream
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1/4 cup minced fresh cilantro
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2 shallots, chopped
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1 jalapeno pepper, seeded and chopped
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2 tablespoons lime juice
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1/2 teaspoon ground cumin
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1/2 teaspoon chili powder
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1/2 teaspoon salt
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6 romaine leaves
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6 whole wheat tortillas (8 inches), at room temperature
Directions
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1.
Place all ingredients except romaine and tortillas in a large bowl; toss to combine. To serve, place romaine on tortillas; top with bean mixture and roll up, securing with toothpicks if desired. Cut in half.
Nutrition Facts
2 halves: 295 calories, 4g fat (0 saturated fat), 2mg cholesterol, 525mg sodium, 53g carbohydrate (6g sugars, 7g fiber), 11g protein.
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