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Black Bean and Poblano Tortilla Wraps

Photo: Oxmoor House
Yield 4 servings (serving size: 1 wrap and 2 tablespoons sour cream mixture)
Prep: 12 minutes.

Ingredients

  • 1/2 cup reduced-fat sour cream
  • 1/2 teaspoon ground cumin
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup ripe diced peeled avocado (about 1)
  • 1/2 poblano chile, finely chopped (about 1/3 cup)
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro leaves
  • 3 tablespoons fresh lime juice (about 1 large lime)
  • 1/4 teaspoon salt
  • 4 (8-inch) flour tortillas

Nutrition Information

  • calories 298
  • caloriesfromfat 38 %
  • fat 12.6 g
  • satfat 3.9 g
  • monofat 5 g
  • polyfat 1.2 g
  • protein 9.2 g
  • carbohydrate 40.3 g
  • fiber 5.1 g
  • cholesterol 16 mg
  • iron 2.4 mg
  • sodium 606 mg
  • calcium 177 mg

How to Make It

  1. Combine sour cream and cumin in a small bowl; stir with a whisk.

  2. Combine beans and next 6 ingredients in a bowl. Spoon equal amounts of black bean mixture down center of each tortilla. Roll up, cut in half, and secure with wooden picks if necessary. Serve with sour cream mixture.

Cooking Light Superfast Suppers