These easy wraps are filled with black beans, corn, red pepper and creamy queso. They cook up quickly in a panini press.
– ½ cup chopped red sweet pepper – ¼ cup chopped poblano chile pepper (see Tip) – 2 teaspoons canola oil – ⅓ cup thinly sliced green onion – ⅓ cup canned reduced-sodium black beans, rinsed and drained – ⅓ cup frozen whole-kernel corn, thawed
– ½ cup chopped red sweet pepper – ¼ cup chopped poblano chile pepper (see Tip) – 2 teaspoons canola oil – ⅓ cup thinly sliced green onion – ⅓ cup canned reduced-sodium black beans, rinsed and drained – ⅓ cup frozen whole-kernel corn, thawed
In a medium skillet, sauté the sweet pepper and poblano pepper in heated oil over medium heat for 3 to 5 minutes, or until crisp tender, tossing periodically.
Stir in the green onions. Remove from heat. Stir in the beans, corn, cilantro, and salsa verde.
Place the tortillas between paper towels. Microwave at 100% power (high) for 20 to 40 minutes, or until heated. Spoon bean mixture onto tortillas, just below the center.
Top with cheese. Fold the bottom edge of each tortilla up and over the contents. Fold in opposite sides and roll up from the bottom. Lightly spray the outsides of the wraps with cooking spray.
Preheat the panini press. Place wraps (half at a time, if necessary) in the press. Cover and simmer for 2-3 minutes, or until the tortillas are toasted and the contents is heated through.
(Alternatively, prepare a skillet or grill pan to medium heat. Place the wraps, half at a time if required, in the pan.
Weight down with a heavy skillet and cook for 2 to 3 minutes, or until the wrap is toasted. Turn the wraps, lower the weight, and cook for another 2 to 3 minutes, or until toasted and the fillings are heated through.
: The perfect topper for this PSL is a spoonful of whipped cream. You can use my whipped cream recipe, or this coconut whipped cream if you're dairy-free.