Lima Succotash Wraps

I cut this recipe from Cooking Light years ago.  I know, I know… Lima Beans don’t exactly make you swoon.  Mom used to tease me, “Try it!  You’ll like it!  Mikey likes it!”  All I have to say is this tastes WAY better than Life cereal!!

Try it!  You’ll like it!

Lima Succotash Wraps
2 c cubed baking potato (about 1/2 #)
2 c frozen baby lima beans, thawed
1/4 c water
1 tsp olive oil
2 c fresh corn kernels (4 ears – I use frozen)
1/2 c chopped green bell pepper (I just use a whole)
1/2 c chopped mushrooms (again, I throw some in- baby bellas)
3 garlic cloves, minced (or pressed)
1/2 c milk
1/2 tsp salt
1/2 c (2 oz) shredded sharp cheddar
1/2 c (2 oz) monterey jack w/jalapenos
6 (8″) tortillas
3/4 c sliced green onions
3/4 c salsa

For those with a microwave: 1. Combine first 3 ingredients in a bowl.  Cover; microwave at HIGH 3 min or until tender.  Stir after 1 1/2 min.  Drain.  (For those without- you know how to improvise!  Email me w/questions.)

2. Heat oil in a lg nonstick skillet coated w/cooking spray over med-high heat.  Add corn, shrooms, pepper, garlic; saute 5 min or til tender.  Stir in tater mixture, milk, salt.  Add cheeses, stir until cheeses melt.

3. Warm tortillas (or not- but they tear easier when cold!) Divide corn mixture evenly down center of tortillas.  Roll up.  Top w/2 Tbsp onions & 2 Tbsp salsa.  Eat *right away*.

YUM!  We made these vegan back in the day & now eat w/the cheese- it’s so creamy & tasty.  Enjoy!  Oh, I double the batch & they’re great after the flavors mingle.