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
Calories: 245kcal
Equipment
- pan
Ingredients
- 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 teaspoon Roasted cumin powder
- a handful Cilantro Finely chopped
- 1 cup Guacamole
- 1 cup Mexican blend cheese
- 2 teaspoon Oil
- to taste Salt
Instructions
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!
Nutrition
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