Serves 4
474 cal · 30 min
Veggie Bean Wrap
Recipe GLPRd402245bac878d
A vibrant and satisfying vegetarian wrap filled with seasoned black beans, sautéed bell peppers and onions, topped with a fresh mango-avocado salsa and cilantro. These colorful wraps are packed with fiber, protein, and fresh tropical flavors for a light yet filling meal.
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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
Wash your hands thoroughly with soap and clean water before beginning food preparation.
Heat a nonstick skillet over medium heat. Add the chopped bell peppers and sliced onion, stirring occasionally, and cook for about 5 minutes until the vegetables begin to soften and release their aromas.
Add the drained and rinsed black beans to the skillet with the cooked vegetables. Stir well to combine and distribute the beans evenly.
Reduce the heat to low and let the bean mixture simmer gently for about 5 minutes, allowing the flavors to blend together. Remove from heat and set aside.
In a small bowl, combine the chopped mango, fresh lime juice, chopped cilantro, and diced avocado. Gently fold the ingredients together to create a fresh salsa, being careful not to break up the avocado too much.
Set aside half of the mango-avocado mixture to use as a topping; you will use the remaining half to fill the wraps.
Warm the flour tortillas either by heating them in the skillet for a few seconds per side, in a microwave wrapped in a damp towel for 30 seconds, or over a flame. Working with one tortilla at a time, place approximately 1/4 of the warm bean mixture down the center, followed by 1/4 of the mango mixture (from the half you set aside for filling).
Fold the left and right ends of the tortilla about 2 inches toward the center to contain the filling.
Starting from the bottom end, tightly roll the tortilla away from you to create a compact wrap. Repeat with the remaining three tortillas and filling.
Arrange the wraps on serving plates and generously top each with the reserved mango-avocado mixture. Serve immediately while the wraps are still warm.
