Bean and Veggie Wraps

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

Minutes

Total Time

15

Minutes

Makes

4

servings

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)
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    Exchanges:
    • 3 Starch;
    • 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.