Name: Black Bean Veggie Wraps
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Ingredients: 4 large whole wheat tortillas (10-inch diameter); 1 can (15 oz) black beans, drained and rinsed; 1 medium red bell pepper, thinly sliced; 1 medium yellow bell pepper, thinly sliced; 1 medium red onion, thinly sliced; 1 ripe avocado, sliced; 2 cups fresh spinach leaves; 1/2 cup corn kernels (fresh or frozen and thawed); 1/4 cup fresh cilantro, chopped; 2 tablespoons olive oil; 2 tablespoons fresh lime juice; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; Salt and freshly ground black pepper to taste

Instructions

Prepare the beans

In a medium bowl, mash half of the black beans with a fork. Add the remaining whole beans and set aside.
Sauté the vegetables

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions, cooking for 5-7 minutes until slightly softened but still crisp. Season with salt and pepper.
Make the dressing

In a small bowl, whisk together the remaining tablespoon of olive oil, lime juice, cumin, and chili powder. Season with salt and pepper to taste.
Season the beans

Pour half of the dressing over the black bean mixture and stir to combine. Add the corn kernels and mix well.
Warm the tortillas

Heat the tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or microwave them covered with a damp paper towel for 20 seconds.
Assemble the wraps

Lay each tortilla flat and spread a quarter of the bean mixture in the center. Top with sautéed vegetables, fresh spinach, avocado slices, and a sprinkle of cilantro.
Finish and serve

Drizzle the remaining dressing over the fillings. Fold in the sides of each tortilla and roll up tightly to form a wrap. Cut in half diagonally and serve immediately.

Black Bean Veggie Wraps

Ingredients

Instructions

Nutritional Information