Black Bean and Poblano Tortilla Wraps

Black Bean and Poblano Tortilla Wraps Recipe
Photo: Oxmoor House
Prep: 12 minutes.

Yield:

4 servings (serving size: 1 wrap and 2 tablespoons sour cream mixture)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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

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,

Oxmoor House

January 2003
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