Corn And Black Bean Wraps Recipe
Ingredients
| Progresso black beans | 15 Ounce (Drained, Rinsed) | |
| Green giant mexican kernel corn | 11 Ounce (With Red And Green Peppers, Drained) | |
| Shredded monterey jack cheese | 2 Ounce | |
| Chopped cilantro | 1⁄4 Cup (4 tbs) | |
| Jalapeno flour tortillas | 4 (8 To 10 Inch In Diameter) | |
| Salsa | 1 Cup (16 tbs) (Old El Paso) | |
| Salsa | 1 Cup (16 tbs) (Old El Paso) |
Nutrition Facts
Serving size
Calories 492 Calories from Fat 71
% Daily Value*
Total Fat 8 g13.1%
Saturated Fat 3.3 g16.4%
Trans Fat 0 g
Cholesterol 12.5 mg4.2%
Sodium 1299.5 mg54.1%
Total Carbohydrates 109 g36.5%
Dietary Fiber 44 g176.2%
Sugars 15.4 g
Protein 34 g68.3%
Vitamin A 18.5% Vitamin C 19.2%
Calcium 30.2% Iron 38.7%
*Based on a 2000 Calorie diet
Directions
2. 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.
3. Bake about 10 minutes or until thoroughly heated and cheese is melted. Serve with additional salsa.
Chef
