Black Bean Corn Wraps

What you need

• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen, thawed)
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, finely diced
• 2 large flour tortillas
• 1 tablespoon lime juice
• 1 teaspoon olive oil
• 1/4 teaspoon cumin
• Salt and black pepper to taste

The easy way

1. In a medium bowl, combine the black beans, corn, red bell pepper, red onion, lime juice, olive oil, cumin, salt, and pepper.
2. Lay the tortillas flat and spoon the bean mixture onto the center of each, spreading it into a rectangle shape.
3. Roll each tortilla tightly from the bottom up, ensuring the filling is compact.
4. Wrap each roll in parchment paper and refrigerate for 15 minutes to set before slicing.
5. Pack with an ice pack if serving cold; consume within 4 hours of preparation.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.