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Black Bean Corn & Salsa Wrap


Thursday, January 01, 2004
Tex-Mex Snack
Serves 6
12 6-inch tortillas (heated)
1/2 c chopped avocado
2 15-oz cans black beans, drained and rinsed
1 cup jicama, chopped
1/4 c chopped green onions
2 c corn (frozen, defrosted, or cut from cob)
1/2 c chopped red pepper

Tomato Salsa:
2 c chopped fresh tomatoes
1/2 c chopped avocado
1/4 c red onion
1 clove garlic, minced
1/2 cup chopped anaheim pepper
2 T chopped fresh cilantro
1/4 c fresh lime juice
3/4 c vegetable oil
1 t salt
1/4 t freshly ground black pepper
In 3-quart bowl, combine ingredients for filling. For salsa, combine dressing ingredients and spoon over black bean mixture. Will keep for several days if refrigerated. Place tortillas on plate, fill with 1/2 c black bean mixture. Fold over and serve. Garnish with sour cream if desired.
Nutrition Facts:
Bonita Watts, BAMA Cooking School
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