Southwestern Steak, Corn, and Black Bean Wraps
Any leftover steak will work perfectly in these delicious wraps. We also like these wraps heated. If you want to heat them, wrap in aluminum foil and heat for 20-35 minutes in a 350 degree oven.
Dovetailing tips: Remove the chopped steak you saved from Meal 1.
|1 cup||frozen whole-kernel corn, thawed|
|1/2 cup||chopped fresh cilantro|
|2 tablespoons||minced red onions|
|2 tablespoons||fresh lime juice|
|1 tablespoon||extravirgin olive oil|
|1/2 teaspoon||ground cumin|
|1/8 teaspoon||freshly ground black pepper|
|1 (15-ounce) can||black black beans, rinsed and drained|
|2 1/4 cups||chopped grilled beef flank steaks (about 9 oz)|
|6||(8-inch) fat-free flour tortillas|
|3/4 cup||shredded pepper jack cheese|
Combine first 9 ingredients, stirring well to coat.
Arrange about 1/3 cup Basic Grilled Flank Steak down center of each tortilla. Top each tortilla with about 1/3 cup corn mixture and 2 tablespoons cheese; roll up. Wrap sandwiches in aluminum foil or wax paper, and chill.