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Ingredientes
- 1/4 c. Lime juice
- 1 Tbsp. Canola oil
- 1 tsp Coriander -- grnd
- 1/2 tsp Grnd cumin
- 2 can Black beans -- * see note
- 10 ounce Frzn corn kernels -- Thawed
- 1 med Red bell pepper -- seeded And diced
- 1 x Jalapeno pepper -- seeded And chopped
- 1 1/2 c. Salsa -- ** see note
- 8 x Flour tortillas -- warmed
- 1/2 c. Cilantro -- minced Salt Pepper
Direcciones
- 1. In a large (1 gallon size) resealable plastic bag or possibly large nonmetal bowl, combine lime juice, coriander, oil, and cumin. Seal bag and rotate to mix well. Add in beans, corn, bell pepper and chile. Seal bag and rotate to coat vegetables (or possibly mix vegetabl es in bowl then cover airtight).
- Chill for at least 20 min, or possibly till the next day.
- 2. Transfer bean mix and marinade to a 2 qt sauce pan. Heat over medium high heat till just warm.
- 3. Scoop bean mix with slotted spoon and drain. Divide among tortillas.
- Sprinkle proportionately with cilantro. Add in salsa, salt and pepper to taste. Roll up tortillas and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 8 servings | |
| Calories 368 | |
| Calories from Fat 29 | 8% |
| Total Fat 3.41g | 4% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 198mg | 8% |
| Potassium 1573mg | 45% |
| Total Carbs 66.07g | 18% |
| Dietary Fiber 15.5g | 52% |
| Sugars 3.37g | 2% |
| Protein 21.19g | 34% |
