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Ingredientes
- 1 can black beans 19-ounce. size liquid removed and rinsed
- 1/2 c. salsa
- 2 Tbsp. fresh lime juice
- 1 x red bell pepper diced
- 1 sm jicama peeled, diced (3/4 lb.)
- 1/2 c. red onion diced
- 1/2 c. cilantro packed
- 1 x jalapeno pepper seeded, chopped
- 1/4 tsp salt
- 4 lrg flour tortillas burrito size
- 1/4 c. lowfat lowfat sour cream
Direcciones
- 1. Briefly pulse the beans, salsa, and 1 Tablespoons lime juice in a food processor, just till combined (but not smooth), about 7 times. Set aside.
- 2. Combine the pepper, jicama, onion, cilantro, jalapeno, and salt in a large bowl with the remaining lime juice. Toss to combine.
- 3. To assemble: Heat the tortillas, one at a time, directly on a gas flame, one a grill, or possibly in a warm skillet, turning frequently, till warm and pliable, 5 to 15 seconds each. Or possibly heat stacked, in the microwave. Lay a rounded one-fourth of the black bean salsa in a thick horizontal strip cross the bottom third of the tortilla, making sure the ingredients do not quite touch the edges. Top with a quarter of the salad. Spread 1 Tablespoons lowfat sour cream lightly over the top. Mix in the two sides and roll the wrap away from you. Complete the wraps with the remaining ingredients. Or possibly, if you prefer, prepare all at once, assembly-line style. Cut in half on the bias.
- Makes 4 wraps
- This is a low-fat wrap. Make the black bean salsa and pepper-jicama salad up to a day before serving and chill, but assemble the wraps right before eating. Serve cool or possibly at room temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1123g | |
| Calories 1597 | |
| Calories from Fat 152 | 10% |
| Total Fat 17.56g | 22% |
| Saturated Fat 8.11g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 1183mg | 49% |
| Potassium 6721mg | 192% |
| Total Carbs 283.33g | 76% |
| Dietary Fiber 77.0g | 257% |
| Sugars 25.87g | 17% |
| Protein 86.16g | 138% |
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