Black Bean & Corn Quinoa Wrap

Prep time:20 min
Total time:23 min

Serves 6


1 cup frozen Longo’s Peaches and Cream Corn, thawed

2 cups cooked Longo’s Organic Quinoa, chilled

2 tomatoes, diced

1 green bell pepper, diced

1 jalapeño pepper, seeded and finely diced

1/2 cup canned Longo’s Black Beans, drained and rinsed

1/4 cup chopped fresh cilantro

1 pkg (366 g) Dempster’s Garden Vegetable Tortillas (6)

6 Boston lettuce leaves

1/2 cup crumbled feta cheese

Spice Dressing

1/4 cup Longo’s 100% Pure Canola Oil

1 tbsp Longo’s Apple Cider Vinegar

1 tsp fresh lemon or lime juice

1 tsp Longo’s Pure Liquid Honey

2 cloves garlic, minced

1/2 tsp each Longo’s Ground Cumin and Longo’s Coriander

1/2 tsp salt

1/4 tsp Longo’s Chili Powder or ground chipotle powder


    Spice Dressing
  • Whisk together oil, vinegar, lemon juice, honey, garlic, cumin, coriander, salt and chili powder; set aside.
  • Heat cast iron skillet over medium-high heat; cook corn, stirring occasionally, for about 2 minutes or until charred. Remove to large bowl; let cool. Add quinoa, tomatoes, green and jalapeño peppers, beans and cilantro. Add Spice Dressing and toss to coat well.
  • Top each of the tortillas with lettuce and divide quinoa mixture among lettuce. Sprinkle with feta. Fold up one side and roll up to enjoy.