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Southwestern Steak, Corn, and Black Bean Wraps

Becky Luigart-Stayner
Yield 6 servings (serving size: 1 wrap)
To keep the wraps from getting soggy in the refrigerator, dole out the corn mixture with a slotted spoon. Try this with flavored tortillas to suit your taste.

Ingredients

  • 1 cup frozen whole-kernel corn, thawed
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons minced red onion
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 1/4 cups chopped Basic Grilled Flank Steak (about 9 ounces)
  • 6 (8-inch) fat-free flour tortillas
  • 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers

Nutrition Information

  • calories 327
  • caloriesfromfat 29 %
  • fat 10.4 g
  • satfat 4.7 g
  • monofat 4.3 g
  • polyfat 0.7 g
  • protein 21 g
  • carbohydrate 39.8 g
  • fiber 4.6 g
  • cholesterol 37 mg
  • iron 3 mg
  • sodium 796 mg
  • calcium 131 mg

How to Make It

  1. Combine first 9 ingredients, stirring well to coat.

  2. Arrange about 1/3 cup Basic Grilled Flank Steak down center of each tortilla. Top each tortilla with about 1/3 cup corn mixture and 2 tablespoons cheese; roll up. Wrap sandwiches in aluminum foil or wax paper, and chill.