Southwestern Steak, Corn, and Black Bean Wraps

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.

Yield: 6 servings (serving size: 1 wrap)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 327
  • Calories from fat: 29%
  • Fat: 10.4g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 21g
  • Carbohydrate: 39.8g
  • Fiber: 4.6g
  • Cholesterol: 37mg
  • Iron: 3mg
  • Sodium: 796mg
  • Calcium: 131mg

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

Preparation

  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.
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