Cooking at Home - Black Bean Wrap with Jicama-Grilled Corn Salsa

PROMO 64J1 Food - Cooking Egg Flour dough - flickrcc - Leda - public domain
Published Saturday, March 30, 2019

Makes:   10 Servings 

Ingredients

For the Black Bean Wraps:

  • 1 cup dried black beans
  • 1 tablespoon olive oil
  • 1/2 medium onion, diced
  • 1 medium carrot, diced
  • 1/8 cup diced celery
  • 3 cloves garlic
  • 3 cups water
  • 1/2 cup cooked quinoa
  • Salt and freshly ground black pepper

For the jicama-grilled salsa:

  • 1 cup diced jicama
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 jalapeno, seeded and minced
  • 1 cup grilled or boiled corn kernels
  • 1/2 medium red onion, diced, optional
  • 1/4 cup red wine vinegar
  • 2 tablespoons freshly squeezed lime juice
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup olive oil

To Serve:

  • whole wheat tortillas
  • baby spinach
  • avocado
  • fresh cilantro

Directions

To make the black bean wraps:

  1. Soak the black beans in cold water in the refrigerator overnight. Drain and rinse the soaked beans. 
  2. In a medium saucepan pan over moderate heat, warm the olive oil. Add the onion, carrot, celery, and garlic and saute, stirring occasionally, until soft and translucent, about 3 minutes. Add the beans and 3 cups water and bring to a boil. Lower the heat and simmer the beans, stirring occasionally, for 30 minutes. Remove the beans from the heat and cool. 
  3. Transfer the beans to a food processor and puree until smooth. Transfer to a large bowl, add the cooked quinoa, and stir to combine. Season with salt and pepper

To make the jicama-grilled corn salsa:

  1. In a medium bowl, toss together the jicama, green and red bell peppers, jalapeno, corn, and red onion, if using. 
  2. In a blender combine the vinegar, lime juice, garlic, mustard, salt, and pepper. Blend well then slowly add the olive oil. Drizzle the vinaigrette over the salsa and stir to combine.

To serve: 

  1. Warm the tortillas in the oven or microwave. Spread 1 tablespoon of the black bean puree down the middle of each tortilla then top with spinach, avocado, salsa, and cilantro. Roll up and enjoy.

Source: The Epicurious 2013 Healthy Lunchtime Challenge Cookbook

Nutrition Information

Nutrients Amount

Calories 363 

Total Fat 16 g

Saturated Fat 2 g

Cholesterol 0 mg

Sodium 446 mg

Total Carbohydrate 44 g

Dietary Fiber 9 g

Total Sugars 3 g

Added Sugars included 0 g

Protein 9 g

Vitamin D 0 mcg

Calcium 41 mg

Iron 3 mg

Potassium 430 mg