Easy Southwestern Veggie Wraps
Recipe Courtesy of Taste of Home
I developed this recipe when corn was in the farmer’s market and big, red, juicy tomatoes were in my garden. To make this wrap light and healthy, I use fat-free sour cream, whole grain tortillas and brown rice. Although it’s vegetarian by nature, change it up with a large chicken breast, diced small. —Cindy Beberman, Orland Park, Illinois
Ingredients
- 1 can (15 ounces) black beans, rinsed and drained
- 2 large tomatoes, seeded and diced
- 1 cup frozen corn, thawed
- 1 cup cooked brown rice, cooled
- 1/3 cup fat-free sour cream
- 1/4 cup minced fresh cilantro
- 2 shallots, chopped
- 1 jalapeno pepper, seeded and chopped
- 2 tablespoons lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 6 romaine leaves
- 6 whole wheat tortillas (8 inches), at room temperature
Directions
- Place all ingredients except romaine and tortillas in a large bowl; toss to combine. To serve, place romaine on tortillas; top with bean mixture and roll up, securing with toothpicks if desired. Cut in half.
