Southwestern Steak, Corn, and Black Bean Wraps

You can use fresh corn in place of frozen; if it's fresh enough, it does not need to be cooked. To keep the wraps from getting soggy in the refrigerator, dole out the corn mixture with a slotted spoon. Try this with flavored tortillas to suit your taste.

Yield: 6 servings (serving size: 1 wrap)

Ingredients

• 1  cup  frozen whole-kernel corn, thawed
• 1/2  cup  chopped fresh cilantro
• 2  tablespoons  minced red onion
• 2  tablespoons  fresh lime juice
• 1  tablespoon  extravirgin olive oil
• 1/2  teaspoon  ground cumin
• 1/8  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 1  (15-ounce) can black beans, rinsed and drained
• 2 1/4  cups  chopped Basic Grilled Flank Steak (about 9 ounces)
• 6  (8-inch) fat-free flour tortillas
• 3/4  cup  (3 ounces) shredded Monterey Jack cheese with jalapeño peppers

Preparation

Combine first 9 ingredients, stirring well to coat.

Arrange about 1/3 cup Basic Grilled Flank Steak down center of each tortilla. Top each tortilla with about 1/3 cup corn mixture and 2 tablespoons cheese; roll up. Wrap sandwiches in aluminum foil or wax paper, and chill.

Nutritional Information

Calories:

327 (29% from fat)

Fat:

10.4g (sat 4.7g,mono 4.3g,poly 0.7g)

Protein:

21g

Carbohydrate:

39.8g

Fiber:

4.6g

Cholesterol:

37mg

Iron:

3mg

Sodium:

796mg

Calcium:

131mg