Tex-Mex wraps

Name: Tex-Mex wraps
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 1/3 cup sour cream; 1/4 cup chunky salsa; 2 to 3 tsp Tabasco sauce; 1/2 tsp ground cumin; 540-mL can black beans, drained and rinsed; 2 plum tomatoes, coarsely chopped; 1/2 small red onion, coarsely chopped; 2 flour tortillas, preferably whole wheat, about 9 in. wide; 2 cups chopped iceberg or romaine lettuce

Prep Time10 min
Total Time10 min
Makes2 to 4 servings

By Chatelaine

Ingredients

1/3 cup sour cream
1/4 cup chunky salsa
2 to 3 tsp Tabasco sauce
1/2 tsp ground cumin
540-mL can black beans, drained and rinsed
2 plum tomatoes, coarsely chopped
1/2 small red onion, coarsely chopped
2 flour tortillas, preferably whole wheat, about 9 in. wide
2 cups chopped iceberg or romaine lettuce

Instructions

In a bowl, stir sour cream with salsa, 2 tsp (10 mL) Tabasco and cumin. Stir in beans, tomatoes and onion. Taste and add more Tabasco, if needed. Divide between tortillas and spread in a line down centre. Mound lettuce down centre of each. Wrap tortilla around filling. Slice in half, if you like. Refrigerate if not eating right away. Serves 2 to 4

Nutrition (per serving)

Calories 368, Protein 7.4g, Carbohydrates 61.9g, Fat 15g, Fibre 9.4g, Sodium 549mg.

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Healthy Recipes Vegetarian Mexican No Cook lunch vegetables sandwiches

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