Veggie Bean Wrap

These delicious wraps are packed full of flavor and fiber. Mango, cilantro, and avocado add a fresh and flavorful topping to these wraps.

Yield

4 servings

Serving size

1 prepared wrap, 1/4 of recipe

Rating

3.78 of 5 (67 ratings)

Food groups

• Fruit: 3/4 cups
• Grains: 3 ounces
• Vegetables: 1 1/2 cups

Ingredients

• 2 medium green or red bell peppers, seeded and chopped
• 1 medium onion, peeled and sliced
• 1 can (15 ounces) low-sodium black beans, drained and rinsed
• 2 mangos, peeled and chopped
• 1 lime, juiced
• 1/2 cup fresh cilantro, chopped
• 1 avocado, peeled and diced
• 4 (10-inch) flour tortillas

Directions

1. Wash hands with soap and water.
2. In a nonstick pan, sauté bell peppers and onion for 5 minutes over medium heat.
3. Add beans, stir well.
4. Reduce heat to low and simmer about 5 minutes.
5. In a small bowl, combine mangoes, lime juice, cilantro, and avocado.
6. Set aside 1/2 of this mango mixture for topping.
7. Fill warmed tortillas with 1/4 bean mixture and 1/4 mango mixture.
8. Fold ends of the tortillas over.
9. Roll up to make wraps.
10. Top veggie bean wraps with remaining mango mixture.

Nutrition per serving

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Source

Recipe by: Healthy Latino Recipes Made with Love — California Department of Health Services — California Latino 5-A-Day Campaign

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/veggie-bean-wrap. Federal works are public domain in the United States.