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Bean and Veggie Wraps

Black beans, mushrooms, spinach leaves and Cheddar cheese find themselves tasty and nutrient-rich partners in this quick wrap sandwich.

Prep Time: 10 min
Total Time: 15 min
Makes: 4 servings

(45 ratings)

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4	fat-free flour tortillas (6 to 8 inch)
2	cups sliced fresh mushrooms (5 oz)
1	medium onion, cut lengthwise in half, then cut crosswise into thin slices
1	can (15 oz) Progresso® black beans, drained, rinsed
4	cups fresh spinach leaves
1/2	cup shredded reduced-fat Cheddar cheese (2 oz)

Serve with...

Easy Spanish Rice
Total Time: 40 min

1.	Heat tortillas as directed on package.
2.	Meanwhile, spray 10-inch 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.
3.	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.

Health Twist

When you check the nutrient tally on this sandwich, you’ll be in for a pleasant report!

Purchasing

Prewashed spinach sold in bags in your supermarket’s produce department makes this wrap super easy.

Nutrition Information:

1 Serving: Calories 280 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 730 mg; Total Carbohydrate 57 g (Dietary Fiber 10 g); Protein 18 g Percent Daily Value*: Vitamin A 50 %; Vitamin C 10 %; Calcium 22 %; Iron 30 % Exchanges: 3 Starch; 2 Vegetable
*Percent Daily Values are based on a 2,000 calorie diet.

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Bean and Veggie Wraps

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