Southwestern Steak, Corn, and Black Bean Wraps

Southwestern Steak, Corn, and Black Bean Wraps Recipe
Becky Luigart-Stayner
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.


6 servings (serving size: 1 wrap)

Recipe from

Cooking Light

Nutritional 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


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
6 (8-inch) fat-free flour tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers


Combine first 9 ingredients, stirring well to coat.

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.

Barbara Seelig Brown,

Cooking Light

July 2005
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