These easy wraps are filled with black beans, corn, red pepper and creamy queso. They cook up quickly in a panini press. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a medium skillet cook sweet pepper and poblano pepper in hot oil over medium heat for 3 to 5 minutes or until crisp-tender, stirring occasionally. Stir in green onions. Remove from heat. Stir in beans, corn, cilantro, and salsa verde.

  • Place tortillas between paper towels. Microwave on 100 percent power (high) 20 to 40 seconds or until warm. Spoon bean mixture onto tortillas just below centers. Top with cheese. Fold bottom edge of each tortilla up and over filling. Fold in opposite sides; roll up from the bottom. Lightly coat outsides of wraps with cooking spray.

  • Preheat a panini press. Place wraps (half at a time, if necessary) in press. Cover and cook for 2 to 3 minutes or until tortillas are toasted and filling is heated through. (Or preheat a skillet or grill pan over medium heat. Place wraps, half at a time if necessary, in pan. Weight down with a heavy skillet and cook for 2 to 3 minutes or until wrap is toasted. Turn wraps, weight down again, and cook for 2 to 3 minutes more or until wrap is toasted and fillings are heated through.)


Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

233 calories; 12 g total fat; 0.2 g saturated fat; 24 mg cholesterol; 388 mg sodium. 245 mg potassium; 28.2 g carbohydrates; 14.2 g fiber; 3 g sugar; 17.4 g protein; 1162 IU vitamin a iu; 35 mg vitamin c; 21 mcg folate; 213 mg calcium; 3 mg iron; 9 mg magnesium;

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Rating: 5 stars
I made these with a cast iron gritl with a weighted down plate. Taste great! Read More