Mexican Bean Wrap Recipe
Wraps are the easiest and most filling lunch and my favorite is this Mexican Bean Wrap recipe. It has a little bit of everything inside the wrap which makes it healthy and delicious.
Servings: 8 Wraps
- 8 Tortilla Burrito size
- 1 can Black beans 15.5 oz
- 1 large Onion Sliced thin
- 1 large Bell pepper Sliced thin
- 1 Jalapeno Seeds removed, finely chopped
- 1 tsp Roasted cumin powder
- a handful Cilantro Finely chopped
- 1 cup Guacamole
- 1 cup Mexican blend cheese
- 2 tsp Oil
- to taste Salt
MAKE THE FILLING –
In a pan, heat the oil and then sauté the thinly sliced onions until translucent. Now add the sliced bell pepper and let it cook. Also, add the jalapenos and sauté.
In the meantime, drain and wash the black beans well and keep it aside. Once the vegetables are cooked, add the drained beans and mix well.
Add salt needed and roasted cumin powder and mix well. Add the cilantro and remove from heat. Let it cool a bit.
If making guacamole, get it ready!
MAKING THE WRAP –
Warm the tortillas in the microwave for about 30 seconds to make wrapping easier.
Add a heaped tablespoon of guacamole on the center of the tortilla and spread.
Next, add a heaped tablespoon (or two) of black bean and vegetable mixture and spread.
Next goes the cheese. Now make a burrito-style wrap. Start from the bottom and roll the tortilla on the top of the filling making a tight first roll. Now bring the two sides inside and then roll the tortilla to form a tight wrap.
You could serve this as is, but I like to get it warmed on the griddle to get the cheese melting.
Serve the Mexican Bean Wrap with salsa on the side!
Calories: 245kcal | Carbohydrates: 29g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 319mg | Potassium: 397mg | Fiber: 6g | Sugar: 3g | Vitamin A: 788IU | Vitamin C: 33mg | Calcium: 213mg | Iron: 2mg