4 corn tortillas
3/4 can black beans, drained and rinsed
1/2 cup frozen corn
1/8 tsp garlic powder
1/8 tsp sea salt
1/8 tsp chili powder
1/2 lime, juiced
1 1/2 cups cabbage salad mix
fresh cilantro, optional


For the Wild Blueberry Sauce:
1/2 cup frozen Wild Blueberries, thawed
1/3 cup ketchup
1/2 tsp Worchester sauce
1 tbsp. maple syrup

  1. Add all the ingredients for the Wild Blueberry Sauce into your blender or food processor and blend until smooth. Set aside.
  2. In a small glass bowl, mix the black beans, corn, lime juice and spices.
  3. Heat mixture in the microwave or on stovetop until warm.
  4. Wrap the tortillas in a damp paper towel and heat in the microwave for 10 to 15 seconds until soft and pliable.
  5. Fill tortillas with bean and corn mixture, top with cabbage salad mix, and drizzle with Wild Blueberry sauce.
  6. Garnish with cilantro, if desired.