YOUR SOLIN GENERATED RECIPE
Black Bean and Corn Tortilla Pinwheels
Zesty black beans and sweet corn rolled into a whole wheat tortilla with a creamy, protein-packed Greek yogurt filling that is chilled and sliced into bite-sized rounds.
INGREDIENTS
0.75 cup non-fat Greek yogurt
0.33 cup canned black beans
0.25 cup frozen corn
0.5 small whole wheat tortilla
1 tbsp nutritional yeast
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp ground cumin
0.25 tsp sea salt
1 tbsp fresh cilantro
1 tbsp red bell pepper
PREPARATION
In a small mixing bowl, whisk together the non-fat Greek yogurt, nutritional yeast, garlic powder, onion powder, ground cumin, and sea salt until the mixture is smooth and well-incorporated.
Gently fold in the rinsed black beans, thawed corn, finely diced red bell pepper, and chopped fresh cilantro.
Lay the whole wheat tortilla flat on a clean work surface and spread the yogurt and bean mixture evenly across the tortilla, leaving about a half-inch border at the edges.
Roll the tortilla up tightly to create a long log shape, ensuring the filling stays contained.
Wrap the rolled tortilla tightly in parchment paper or beeswax wrap and place it in the refrigerator for at least 30 minutes to allow the filling to set.
Once chilled, remove from the refrigerator and use a sharp serrated knife to slice the log into one-inch thick pinwheels before serving.