Instructions: 1. Briefly pulse the beans, salsa, and 1 T. lime juice in a food processor, just until combined (but not smooth), about 7 times. Set aside.

2. Combine the pepper, jicama, onion, cilantro, jalapeno, and salt in a large bowl with the remaining lime juice. Toss to combine.

3. To assemble: Heat the tortillas, one at a time, directly on a gas flame, one a grill, or in a hot skillet, turning frequently, until hot and pliable, 5 to 15 seconds each. Or heat stacked, in the microwave. Lay a rounded one-fourth of the black bean salsa in a thick horizontal strip cross the bottom third of the tortilla, making sure the ingredients dont quite touch the edges. Top with a quarter of the salad. Spread 1 T. sour cream lightly over the top. Fold in the two sides and roll the wrap away from you. Complete the wraps with the remaining ingredients. Or, if you prefer, prepare all at once, assembly-line style. Cut in half on the bias.

Makes 4 wraps

This is a low-fat wrap. Make the black bean salsa and pepper-jicama salad up to a day before serving and refrigerate, but assemble the wraps right before eating. Serve cold or at room temperature.

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