Corn, Pinto Bean and Tomato Wrap
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.