Southwest Black Bean and Corn Wrap with Avocado Cream
15min
15min
4
500
Chef's Note
For a time-saving tip, prepare the black bean mixture and avocado cream the night before. The avocado cream will stay green longer thanks to the lime juice and being stored in an airtight container. You can also assemble these wraps the night before and refrigerate them wrapped in parchment paper for a grab-and-go lunch.
Tags
Ingredients
2 cans (15 oz each), drained and rinsed black beans
2 cups (fresh or frozen, thawed) corn kernels
1 medium, diced red bell pepper
1/2 medium, finely diced red onion
1 small, seeded and minced jalapeño
3 cloves, minced garlic
2 teaspoons ground cumin
1 tablespoon chili powder
2 tablespoons lime juice
1/2 cup, chopped cilantro
2 ripe avocados
1 cup Greek yogurt
1 teaspoon lime zest
1 teaspoon, divided salt
1/2 teaspoon black pepper
8 large (10-inch) whole wheat tortillas
2 cups, shredded romaine lettuce
1 cup, halved cherry tomatoes
2 tablespoons olive oil
1 cup, shredded cheddar cheese
1 cup, uncooked quinoa
Instructions
- 1
Cook 1 cup of quinoa according to package instructions, typically with 2 cups of water for about 15 minutes until water is absorbed and quinoa is fluffy. Set aside.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced red onion and sauté for 3 minutes until softened.
- 3
Add 3 minced garlic cloves and 1 minced jalapeño to the skillet and cook for 1 minute until fragrant.
- 4
Add the drained black beans, 2 cups of corn kernels, and diced red bell pepper to the skillet. Stir in 2 teaspoons of ground cumin, 1 tablespoon of chili powder, and 1/2 teaspoon of salt. Cook for 5 minutes, stirring occasionally.
- 5
Remove the bean mixture from heat and stir in 1 tablespoon of lime juice and 1/4 cup of chopped cilantro. Set aside.
- 6
For the avocado cream, combine 2 ripe avocados, 1 cup of Greek yogurt, 1 tablespoon of lime juice, 1 teaspoon of lime zest, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper in a food processor. Blend until smooth and creamy.
- 7
Warm the 8 whole wheat tortillas according to package instructions or in a dry skillet for about 30 seconds per side.
- 8
To assemble each wrap, spread about 3 tablespoons of avocado cream on each tortilla. Layer with about 1/4 cup of cooked quinoa, 1/2 cup of the black bean mixture, 1/4 cup shredded romaine lettuce, a sprinkle of cherry tomatoes, and 2 tablespoons of shredded cheddar cheese.
- 9
Fold in the sides of the tortilla and roll tightly to form a wrap. Cut in half diagonally if desired.
- 10
Serve immediately or wrap in parchment paper for a portable lunch.
Nutrition Information (per serving)
500
31g
62g
14g
Reviews (0)
No reviews yet
Be the first to review this recipe!