Recipes
Black Bean & Corn Quinoa Wrap
Prep time:20 min
Total time:23 min
Serves 6
Ingredients
1 cup frozen Longo’s Peaches and Cream Corn, thawed
2 cups cooked Longo’s Organic Quinoa, chilled
2 tomatoes, diced
1 green bell pepper, diced
1 jalapeño pepper, seeded and finely diced
1/2 cup canned Longo’s Black Beans, drained and rinsed
1/4 cup chopped fresh cilantro
1 pkg (366 g) Dempster’s Garden Vegetable Tortillas (6)
6 Boston lettuce leaves
1/2 cup crumbled feta cheese
Spice Dressing
1/4 cup Longo’s 100% Pure Canola Oil
1 tbsp Longo’s Apple Cider Vinegar
1 tsp fresh lemon or lime juice
1 tsp Longo’s Pure Liquid Honey
2 cloves garlic, minced
1/2 tsp each Longo’s Ground Cumin and Longo’s Coriander
1/2 tsp salt
1/4 tsp Longo’s Chili Powder or ground chipotle powder
Directions
- •Whisk together oil, vinegar, lemon juice, honey, garlic, cumin, coriander, salt and chili powder; set aside.
- •Heat cast iron skillet over medium-high heat; cook corn, stirring occasionally, for about 2 minutes or until charred. Remove to large bowl; let cool. Add quinoa, tomatoes, green and jalapeño peppers, beans and cilantro. Add Spice Dressing and toss to coat well.
- •Top each of the tortillas with lettuce and divide quinoa mixture among lettuce. Sprinkle with feta. Fold up one side and roll up to enjoy.
Spice Dressing
