Bean and Veggie Wrap

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File:Bean and Veggie Wrap.jpg
Bean and Veggie Wrap


  • 4 fat-free flour tortillas (6 to 8 inches in diameter)
  • 2 cups sliced Mushrooms (5 ounces)
  • 1 medium Onion, cut lengthwise in half, then cut crosswise into thin slices
  • 1 can (15 ounces) black beans, rinsed and drained
  • 4 cups fresh spinach leaves
  • 1/2 cup shredded reduced-fat Cheddar Cheese (2 ounces)


Heat tortillas as directed on package.
While tortillas are heating, spray 10-inch nonstick skillet with cooking spray; heat over medium heat.
Cook Mushrooms and Onion in skillet about 4 minutes, stirring frequently, until Onion is crisp-tender.
Stir in beans; heat through. Stir in spinach; remove from heat.
Divide bean mixture among tortillas. Sprinkle with Cheese.
Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping.
Fold remaining end down.

  • Makes 4 servings

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