Multibean Wrap With Salsa

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* Exported from MasterCook *

 

Multibean Wrap With Salsa

 

Recipe By :Ebony magazine, May 1999

Serving Size : 16 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can black-eyed peas -- (16 ounce)

rinsed and drained

1 can black beans -- (16 ounce) rinsed

and drained

1 can Great Northern white beans -- (15 ounce)

1 cup chopped red bell pepper

3/4 cup chopped red onion

3 tablespoons olive oil

3 tablespoons fresh lime juice

3 large cloves garlic -- minced

1 large jalapeno chili -- seeded and

minced

2 tablespoons chopped cilantro

1 teaspoon dried oregano

1 tablespoon chili powder

1 1/2 teaspoon ground cumin

salt and pepper

16 10 inch flour tortillas

prepared salsa

sour cream

 

Combine all ingredients except tortillas, salsa and sour cream in large

bowl. Cover and chill overnight. Bring to room temperature before filling

tortillas. With slotted spoon, place about 1/2 cup bean mixture onto center

of each tortilla. Roll up tortilla tightly, tucking in ends; top each with

salsa and sour cream.

 

Yields 16 wraps

 

MC'd by badams 6/00; found via library electronic search this address:

http://www.mmrls.org/homeaccess.html

 

 

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