Black Bean, Corn Chili Wrap

[Guest guest]

Black Bean, Corn Chili Wrap

 

2 teaspoon olive oil

1 2/3 cups chopped onion

1 large clove garlic, minced

1/2 to 1 whole jalapeno pepper, minced

1 teaspoon cumin

1/4 to 1/2 teaspoon chili powder

2 cups canned black beans, drained

1 tablespoon freshly chopped oregano or 1 teaspoon dried oregano

2 cups pureed tomatoes

1 1/2 cups beer

1 teaspoon vinegar

4 whole-wheat tortillas

2 cups frozen corn kernels

1/8 teaspoon salt

freshly ground black pepper, to taste

4 tablespoons low-fat sour cream

2 green onions, chopped

 

Preheat a large, non-stick frypan until really hot.

Lower heat to medium-high and pour in olive oil.

Soften chopped onion into hot olive oil until just golden.

Mix in minced garlic and Jalapeño pepper.

Stir in cumin and chili powder. Mix in drained black beans, oregano, pureed

tomatoes, beer and vinegar; simmer.

Wrap whole-wheat tortillas into al foil; heat into a toaster-oven for about 5

minutes, until heated through.

Two minutes before serving, add corn kernels to black beans mixture, stirring

well until heated through. Season with salt and black pepper. Fill warm

tortillas with mixture.

Serve, garnished with sour cream and chopped green onions.