SERVES 4

YOU’LL NEED
1 cup fresh whole-kernel corn off the cob
½ cup chopped fresh cilantro
4 tbsp minced red onion
4 tbsp dice red tomato
4 tbsp fresh lime juice
1 tbsp extra-virgin olive oil
1 tsp ground cumin
Salt
Freshly ground black pepper
1 can black beans (low sodium)
1.5 lb grilled skirt steak
8 fat-free flour tortillas (2 per person)
1 cup low fat shredded Monterey Jack cheese with jalapeño peppers

MAKE IT
1) Combine corn, cilantro, onion, tomato, lime juice, olive oil, cumin, salt, and pepper in a mixing bowl.
2) Arrange about 1/3 cup steak down center of each tortilla. Top each tortilla with about 1/3 cup corn and black bean mix and 2 tablespoons cheese; roll up.
3) Wrap sandwiches in aluminum foil or wax paper. Chill and serve.

THE MACROS
CALORIES: 440
PROTEIN: 33 g
FAT: 19 g
CARBS: 36 g