corn and bean wraps

Corn and Bean Wraps

Corn and Bean Wraps

If you are looking for a different filling for your wraps, you should try this recipe. The filling is a combination of cabbage, corn, beans, green onions and Cajun seasoning. The veggies are all mixed together and served warm, wrapped in a tortilla.

Shredded cabbage is wilted down in oil. I just cut up fresh cabbage, but you could use cole slaw mix, if you like. Once the cabbage is tender, the rest of the ingredients are added. It could not be easier.

This also might be a way to get your family to eat more veggies.  We do like to eat things that are rolled up, wrapped up or stuffed.

I used fresh sweet corn, but you can use frozen corn. I freeze local sweet corn every year to enjoy throughout the year.

So here is the recipe. The ingredients may seem humble, but put together, they really are something special.

Corn and Bean Wraps

1 lb. shredded cabbage or cole slaw mix

oil

1 c. corn, fresh or frozen

1 c. sliced green onions

1 T. Creole seasoning

1 (15 oz.) can beans, drained – I like black beans or kidney beans

1/3 c. mayonnaise

6 (8 inch) flour tortillas

Sauté cabbage, covered, in oil until wilted. Add remaining ingredients (except mayo) and cook until heated through. Remove from heat and stir in mayo. Spoon mixture down center of tortillas and roll up. Serves 6.

Corn and Bean Wraps

Corn and Bean Wraps

If you are looking for a different filling for your wraps, you should try this recipe. The filling is a combination of cabbage, corn, beans, green onions and Cajun seasoning. The veggies are all mixed together and served warm, wrapped in a tortilla.

Shredded cabbage is wilted down in oil. I just cut up fresh cabbage, but you could use cole slaw mix, if you like. Once the cabbage is tender, the rest of the ingredients are added. It could not be easier.

This also might be a way to get your family to eat more veggies.  We do like to eat things that are rolled up, wrapped up or stuffed.

I freeze local sweet corn every year to enjoy throughout the year. That is what I used in this recipe. If you have fresh corn available, even better. It will be a couple of months before the local corn is available. Until then, my frozen corn will do nicely.

So here is the recipe. The ingredients may seem humble, but put together, they really are something special.

Corn and Bean Wraps

 

1 lb. shredded cabbage or cole slaw mix

oil

1 c. corn, fresh or frozen

1 c. sliced green onions

1 T. Creole seasoning

1 (15 oz.) can beans, drained – I like black beans or kidney beans

1/3 c. mayonnaise

6 (8 inch) flour tortillas

 

Sauté cabbage, covered, in oil until wilted. Add remaining ingredients (except mayo) and cook until heated through. Remove from heat and stir in mayo. Spoon mixture down center of tortillas and roll up. Serves 6.

 

 

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