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Bean and Veggie Wraps

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Betty Crocker Kitchens
Updated Mar 27, 2009
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Black beans, mushrooms, spinach leaves and Cheddar cheese find themselves tasty and nutrient-rich partners in this quick wrap sandwich.

Bean and Veggie Wraps

  • Prep Time 10 min
  • Total 15 min
  • Servings 4
  • Ingredients 6
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Ingredients

  • 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)

Instructions

  • Step 
    1
    Heat tortillas as directed on package.
  • Step 
    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.
  • Step 
    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.

Nutrition

280 Calories
2 g Total Fat
18 g Protein
57 g Total Carbohydrate

Nutrition Facts

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

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