Corn, Pinto Bean and Tomato Wrap

By Bounty & Soul | July 30, 2024

Corn, Pinto Bean and Tomato Wrap

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Ingredients

  • 3 cobs fresh picked corn or 1 cup corn (frozen and cooked or canned, rinsed and drained)
  • 16 cherry tomatoes, sliced in half
  • 1/4 cup finely diced red onion
  • 1/3 cup chopped fresh cilantro
  • 1 3/4 cups or one 15 oz can pinto beans, drained and rinsed (can substitute black beans)
  • juice of one lime
  • 1/4 cup extra virgin olive oil (omit for oil free option)
  • 1/8 tsp cumin or more to taste
  • pinch salt
  • 1 avocado, chopped
  • OPTIONAL : Lettuce leaves

Instructions

  • Boil a large pot of water and place cobs in water for 3-5 mins-no longer. Remove and place in cold water to stop cooking. Once cool, slice the corn kernels off the cob and place in medium sized bowl, breaking up the pieces somewhat.
  • Add cherry tomatoes, onion, cilantro, and black beans.
  • In a separate bowl combine lime juice, oil and pinch of salt and pour over corn mixture and coat evenly.
  • Place mixture on a whole wheat tortilla or on a lettuce leaf and top with fresh avocado. Roll up for a meatless, delicious wrap!!

Notes

Add brown rice and salsa for a heartier wrap/burrito or place all ingredients in a bowl with lettuce for a delicious salad.