Black Bean, Corn and Salsa Wraps

2 (15 oz.) cans black beans, drained & rinsed
1 c. chopped jicama
1/4 c. chopped green onions
2 c. corn kernels
1/3 c. chopped red pepper
12 - six inch corn tortillas, warmed
sour cream, for garnish

Tomato Salsa Dressing:
2 c. fresh tomatoes
1 /2 c. chopped avocado
1/4 c. chopped red onion
1 clove garlic, minced
1/2 c. chopped Anaheim chili pepper
2 T. chopped fresh cilantro
1 /4 c. fresh lime juice
3/4 c. vegetable oil
1 t. salt
1 /4 t. black pepper

Combine the black beans, jicama, green onions, corn and red pepper in a 3 quart bowl.

In a glass bowl, whisk together all dressing ingredients. Toss with the black bean mixture and refrigerate until ready to serve. (Don't hold longer than 24 hours, as the avocado will begin to lose its texture.)

To assemble, place two tortillas on a serving plate. Using a slotted spoon, fill each with 1/2 cup of the black bean salad mixture. Fold over. Garnish with sour cream and additional cilantro.