Recipe

July 7, 2010

Fresh Mexican Wrap Recipe

Recipe:

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Step 1: In medium bowl, combine tomatoes, garlic, onion, green pepper, corn, cheese, cilantro, vinegar, hot sauce and salt.

Step 2: In a separate bowl, coarsely mash beans with potato masher or fork; stir in salsa. Spread black bean mixture on each tortilla; top with lettuce leaf. Spoon tomato filling along centre of each tortilla. Fold up bottom of tortilla, then roll in sides to enclose filling.

Ingredients

2 Ontario field tomatoes, seeded and finely chopped
1 clove garlic, minced
1 green onion, sliced
1/2 sweet green pepper, finely chopped
1/2 cup each of cooked corn kernels and grated medium cheddar cheese
2 tbsp chopped fresh cilantro or basil
1 tbsp wine vinegar (red or white)
2 tsp green hot sauce
1/4 tsp salt
1-1/2 cups canned black or kidney beans, drained and rinsed
1/2 cup chunky salsa
4 large whole wheat tortillas (about 10″)
4 leaves leaf or Boston lettuce

Directions

Yield:

Step 1: In medium bowl, combine tomatoes, garlic, onion, green pepper, corn, cheese, cilantro, vinegar, hot sauce and salt.

Step 2: In a separate bowl, coarsely mash beans with potato masher or fork; stir in salsa. Spread black bean mixture on each tortilla; top with lettuce leaf. Spoon tomato filling along centre of each tortilla. Fold up bottom of tortilla, then roll in sides to enclose filling.

Photographer:

©istockphoto.com/Rosamund Parkinson

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