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.
Course main, Salad
Cuisine Southwestern
Keyword Corn and Blackbean Salsa
Prep Time 25 minutesminutes
Total Time 25 minutesminutes
Servings 6
Calories 409kcal
Author Debby - www.AFeastfortheEyes.net
Ingredients
1package Soft Taco flour tortillas
SALSA:
1cuplow-fat sour cream
2tablespoonslime juice
2cupsbrown ricecooked and cooled to room temperature
2cupsblack beansdrained and rinsed
2cupscorn kernels(fresh or frozen, thawed)
1cupred onionchopped
1/2red bell pepperchopped
1jalapeñoseeds removed finely chopped
1cupcilantrofinely chopped
Juice of two limes
3/4teaspoonscoarse salt
OPTIONAL ADDITIONS:
Fresh avocadodiced
Fresh tomatoesdiced
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).
Notes
Nutrition doesn't include the tortillas or optional garnishes.