Southwestern Tortilla Wraps and Black Bean and Corn Salsa
This salsa is a family favorite recipe. Paired with brown rice, and a lime light sour cream "schmear" these a flavorful and delicious meal.
Ingredients
- 1 package Soft Taco flour tortillas
SALSA:
- 1 cup low-fat sour cream
- 2 tablespoons lime juice
- 2 cups brown rice cooked and cooled to room temperature
- 2 cups black beans drained and rinsed
- 2 cups corn kernels (fresh or frozen, thawed)
- 1 cup red onion chopped
- 1/2 red bell pepper chopped
- 1 jalapeño* seeds removed finely chopped
- 1 cup cilantro finely chopped
- Juice of two limes
- 3/4 teaspoons coarse salt
- OPTIONAL ADDITIONS:
- Fresh avocado diced
- Fresh tomatoes diced
Instructions
- Stir the lime juice into the sour cream and set aside.
Salsa:
- *Depending on how much chili heat you can tolerate, start with about 1/3 of the jalapeño. Once the salsa/salad has been mixed and has sat for a few minutes, give it a taste. Slowly add a bit more jalapeño, until it has the spice level to your taste. For me, I use 1/2 of the jalapeño.
- Combine all of the ingredients and gently toss until combined. Taste for seasoning, and add more salt, to your taste. (Likewise, you could just mix the salsa and brown rice together.)
- Add a thin layer of the sour cream mixture, leaving a 1-inch border.
- Pile a small amount of brown rice and then the salsa on top. Fold both ends of the tortillas in, and roll into a burrito. (I use parchment paper to hold the burrito together).