Black Bean, Corn and Quinoa Wrap

Black Bean, Corn and Quinoa Wrap
  • Prep Time: 10
  • Total Time: 20
  • Servings: 2

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About this Recipe

Become an expert veggie wrap builder as you create a zesty dressing to go on top of a quinoa, black bean and corn filled tortilla.


2 Cloves garlic, minced
1 tbsp (15 mL) Apple cider vinegar
.5 tsp (2 mL) Lime juice
1 tsp (5 mL) Honey
.5 tsp (2 mL) Cumin
.5 tsp (2 mL) Coriander
.25 tsp (1 mL) Chipotle powder (or 1 chipotle in adobo, minced)
.25 (60 mL) Vegetable oil
Salt and pepper
1 cup (250 mL) Corn
2 cups (500 mL) Quinoa, cooked and chilled
.5 cup (125 mL) Black beans, rinsed and drained
2 Tomatoes, diced
1 Green pepper, diced
1 Jalapeno pepper, diced
.25 cup (60 mL) Chopped fresh cilantro Leaf lettuce
.5 cup (125 mL) Crumbled Feta cheese (optional)
2 Dempster’s® Original Large Tortillas
Salt and pepper


WHISK together all of the ingredients and set aside.

HEAT a large cast iron skillet over high heat. Add corn and cook, stirring occasionally until the corn is nicely charred. Remove from pan and chill.

COMBINE corn, quinoa, black beans, tomatoes, peppers and cilantro together in a large bowl and toss with dressing. Season with salt and pepper.

ASSEMBLE by placing a leaf of lettuce on the center of each tortilla. Top with ½ cup (125 mL) of bean mixture and sprinkle with feta cheese if using. Roll tightly and enjoy.


Save extra filling to be eaten as a salad. Keeps up to three days in the refrigerator.

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