Zesty Black Bean and Corn Salsa Wraps

In a medium bowl, combine the rinsed and drained black beans, thawed corn, finely diced red onion, chopped fresh cilantro, and minced jalapeño.

Add the fresh lime juice and ground cumin to the bowl.

Stir all the ingredients together until well combined. Taste and adjust seasoning if needed.

Lay out each large flour tortilla on a clean surface.

Spoon about 1/2 to 3/4 cup of the black bean and corn salsa onto the center of each tortilla.

Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a wrap.

Serve immediately or wrap in parchment paper for a portable lunch.