Southwestern Steak, Corn, and Black Bean Wraps
Serves: 6
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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.
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Ingredients:
| 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 |
Directions:
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.
Source: myrecipes.com
