Ingredients
- 4 ears corn (about 4 cups kernels)
- ⅓ cup skim milk
- 16 ounces canned no-salt-added black beans
- 6 ounces whole red pepper or 5 ounces chopped ready-cut red pepper (1 1/4 cups)
- 1 jalapeno
- 1 small clove garlic
- 1 tablespoon rice vinegar
- 2 whole wheat flour tortillas
- ⅛ teaspoon salt
- Freshly ground black pepper
- Nutritional Information
Nutritional analysis per serving (2 servings)
1395 calories; 22 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 7 grams polyunsaturated fat; 284 grams carbohydrates; 41 grams dietary fiber; 85 grams sugars; 55 grams protein; 0 milligrams cholesterol; 2908 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Shuck corn and scrape kernels from cobs. Coarsely chop half of the kernels in food processor; spoon into saucepan.
- Combine milk with remaining kernels, and process to cream; stir into saucepan. Cook corn over low heat about 7 minutes, to blend well and cook through.
- Wash and drain beans, add to corn and cook 1 minute.
- Wash, trim and finely chop red pepper; wash, seed and mince half the jalapeno (more if desired).
- Heat tortillas in toaster oven.
- Mince garlic. Take the corn mixture off the heat, and add garlic, pepper, jalapeno and vinegar. Season with salt and pepper, and stir well.
15 minutes
Dining and Cooking