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Corn and Black Bean Wraps




Source of Recipe


Betty Crocker


List of Ingredients




1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1/2 cup shredded Monterey Jack cheese (2 ounces)
1/4 cup chopped fresh cilantro
1/4 cup Old El Paso® salsa (any variety)
4 jalapeño-flavor flour tortillas (8 to 10 inches in diameter)
Additional Old El Paso® salsa (any variety), if desired


Recipe



1. Heat oven to 350ºF. Mix beans, corn, cheese, cilantro and 1/4 cup salsa in medium bowl.
2. Spoon one-fourth of the bean mixture down center of each tortilla. Roll up each tortilla; wrap each in aluminum foil. Place on cookie sheet.
3. Bake about 10 minutes or until thoroughly heated and cheese is melted. Serve with additional salsa.