Mexican Bean Wraps

Mexican Bean Wraps

Wrap up meatless sandwiches in minutes. They're filled with beans, lettuce, cheese and tomatoes.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

6

wraps

1
can (16 oz) Old El Paso® refried beans
1/2
cup Old El Paso® Thick 'n Chunky salsa
1/2
teaspoon chili powder
6
Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)
1
cup shredded lettuce
1/2
cup shredded Monterey Jack cheese (2 oz)
Quartered cherry tomatoes, if desired
  1. In 1-quart saucepan, mix beans, salsa and chili powder. Heat over medium heat about 5 minutes, stirring occasionally, until warm.
  2. Spoon about 1/4 cup bean mixture onto center of each tortilla; spread slightly. Top with lettuce, cheese and tomatoes. Fold over sides of tortillas. If desired, serve with additional salsa.
Makes 6 wraps
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Tortilla wraps are perfect for camping because they can be held in your hand, meaning no plates to wash! You can also fill them with scrambled eggs, peanut butter, flavored cream cheese, raw veggies or leftovers from the night before.

Nutrition Information:

1 Serving (1 Wrap)
  • Calories 250
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 3g,
    • Trans Fat 1g),
  • Cholesterol 15mg;
  • Sodium 730mg;
  • Total Carbohydrate 34g
    • (Dietary Fiber 4g,
    • Sugars 1g),
  • Protein 9g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.