Blackbeanandcornwraps Recipes

Steps:

• In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
• In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

Steps:

• Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
• In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Steps:

• Heat oven to 350 degrees F.
• In a medium bowl, combine black beans, corn, cheese, cilantro and salsa; mix well.
• Spoon 1/4 of bean mixture down center of each tortilla.
• Fold in ends and then roll up each tortilla; wrap each in aluminum foil.
• Bake at 350 degrees F for 10 minutes or until heated through and cheese is melted.
• Serve with guacamole and additional salsa.

Steps:

• In a large bowl, add black beans, rice, corn, seasonings, and egg. Using a potato masher, mash the ingredients until thoroughly mixed together.
• Once mashed, add the bread crumbs and mix to combine.
• Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
• In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 4-5 minutes, flip, top with a slice of pepper jack, and cook for another 4-5 minutes.
• Place patties on buns, and top with sliced tomato, red onion, avocado, and fresh salsa.
• Enjoy!

Steps:

• Cook frozen corn as directed on bag; cool.
• In large bowl, mix corn, beans, chiles, green onions and lime juice. Serve immediately, or cover and refrigerate until ready to serve.
• To serve, spoon about 1/2 cup corn mixture on each tortilla; top with 1 tablespoon each of sour cream, salsa and cheese. Fold up bottom; fold sides in to enclose filling.

Steps:

• Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes.
• Drain the black beans, and reserve 1/4 cup of the liquid. Add the beans, the reserved bean liquid, and the remaining ingredients, except the parsley, to saucepan; cover, raise heat to medium, and cook, stirring occasionally, 10 to 12 minutes. Remove from heat, transfer to a serving dish, and garnish with the parsley leaves. Serve immediately.

Steps:

• Heat tortillas as directed on package. While tortillas are heating, spray 10-inch nonstick skillet with cooking spray and heat over medium heat.
• Cook mushrooms and onion in skillet about 5 minutes, stirring frequently, until onion is crisp-tender. Stir in beans and heat through. Stir in spinach. The heat will wilt the spinach leaves. Remove from heat.
• Divide bean mixture among tortillas. Sprinkle with cheese. Fold one end of each tortilla up about 1 inch over filling and fold right and left sides over folded end, overlapping. Fold remaining end down.
• Enjoy.

Steps:

• Place chopped vegatbles in bowl and add the first teaspoon of lime juice. Let it sit for 5-10 minute.
• Preheat oven or toaster oven to 350.
• Heat frying pan with oil or spray.
• Add Zucchinni, Onion, Peppers, and Garlic. cook for 5-7 minute.
• Add Cumin. Cook for another 3-5 minute.
• In a bowl mash the black beans.
• Add corn and cooked vegetables.
• Spread the filling on a tortilla, top with desired amount of cheese, roll up.
• Heat in oven for about 12 min or until slightly crispy. Enjoy!
• Also good with a little low fat sour cream.

Steps:

• Heat oven to 350°F. Mix beans, corn, cheese, cilantro and 1/4 cup salsa in medium bowl.
• Spoon one-fourth of the bean mixture down center of each tortilla. Roll up each tortilla; wrap each in aluminum foil. Place on cookie sheet.
• Bake about 10 minutes or until thoroughly heated and cheese is melted. Serve with additional salsa.