South-of-the-Border Wraps

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  • 10 min prep time
  • 15 min total time
  • 7 ingredients
  • 4 servings


can (8 ounces) kidney beans
can (8 ounces) whole kernel corn
small bell pepper
cup chunky-style salsa
tablespoon chopped fresh cilantro or parsley
flour tortillas (8 to 10 inches in diameter)
cup shredded Cheddar cheese (2 ounces)


  1. 1 Drain the kidney beans in a strainer, rinse with cool water and place in a bowl. Drain the corn in a strainer.
  2. 2 Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Chop enough of the bell pepper to measure 1/4 cup. Wrap and refrigerate any remaining bell pepper.
  3. 3 Mix the beans, corn, bell pepper, salsa and cilantro.
  4. 4 Place the tortillas on a clean counter or on waxed paper. Spread about 1/2 cup of the bean mixture over each tortilla to within 1 inch of the edge. Sprinkle 2 tablespoons cheese over each tortilla.
  5. 5 Fold opposite sides of each tortilla up toward the center about 1 inch over the filling--the sides will not meet in the center. Roll up tortilla, beginning at one of the open ends. Place wraps, seam sides down, in the microwavable dish.
  6. 6 Microwave uncovered on High 1 minute. Rotate dish 1/4 turn. Microwave 1 minute to 1 minute 30 seconds longer.




Nutrition Information

Recipe Step Photos

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