Black Bean and Poblano Tortilla Wraps Recipe Print Page

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Photo by: Photo: Oxmoor House

Black Bean and Poblano Tortilla Wraps

Prep: 12 minutes.

Oxmoor House JANUARY 2003

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

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.

Nutritional Information

Amount per serving

Calories: 298
Calories from fat: 38%
Fat: 12.6g
Saturated fat: 3.9g
Monounsaturated fat: 5g
Polyunsaturated fat: 1.2g
Protein: 9.2g
Carbohydrate: 40.3g
Fiber: 5.1g
Cholesterol: 16mg
Iron: 2.4mg
Sodium: 606mg
Calcium: 177mg

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Black Bean and Poblano Tortilla Wraps recipe