Southwestern Steak, Corn, and Black Bean Wraps

Serves: 6

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.

Yield: 6 servings (serving size: 1 wrap)
Prep Time:
Cook Time:
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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 salt
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.


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