📖 Instructions

1. Gather your ingredients: Before you begin, make sure you have all the necessary ingredients prepped and measured out. This will make the process much smoother and more enjoyable.
2. Prepare the black bean mixture: In a large bowl, combine the drained and rinsed black beans, corn kernels, diced jicama, chopped red onion, minced cilantro, lime juice, olive oil, chili powder, cumin, salt, and pepper. Mix everything together gently until well combined. Give it a little taste and adjust the seasonings according to your personal preference. Don't be afraid to add a little extra lime juice or chili powder for a bolder flavor!
3. Warm the tortillas: Heat a large skillet or griddle over medium heat. Place each tortilla in the skillet for about 15-20 seconds per side, or until they are warm and pliable. Alternatively, you can use a tortilla warmer or microwave them briefly. This will make them easier to roll without tearing.
4. Assemble the wraps: Lay a warm tortilla flat on a clean surface. Spoon about 1/2 cup of the black bean mixture into the center of the tortilla, leaving some space around the edges. Be careful not to overfill them, or they'll be difficult to roll up neatly. Optional: add shredded cheese, chopped avocado, or a dollop of sour cream.
5. Roll up the wraps: Fold in the sides of the tortilla towards the center, and then tightly roll it up from the bottom. The filling should be snug inside the tortilla. Place the assembled wrap seam-side down on a plate.
6. Serve immediately: Serve the black bean, corn, and jicama wraps immediately for the best taste and texture. You can cut them in half diagonally for easier handling, if desired. These wraps are fantastic on their own, but they also pair well with a side of salsa, guacamole, or a light salad. Enjoy!