Black Bean And Vegetable Wraps Recipes

VEGGIE AND BLACK BEAN WRAP

Steps:

• Heat tortillas as directed on package. While tortillas are heating, spray 10-inch nonstick skillet with cooking spray and heat over medium heat.
• Cook mushrooms and onion in skillet about 5 minutes, stirring frequently, until onion is crisp-tender. Stir in beans and heat through. Stir in spinach. The heat will wilt the spinach leaves. Remove from heat.
• Divide bean mixture among tortillas. Sprinkle with cheese. Fold one end of each tortilla up about 1 inch over filling and fold right and left sides over folded end, overlapping. Fold remaining end down.
• Enjoy.

BLACK BEAN VEGETABLE WRAP

Steps:

• In a large fry pan, heat oil over medium-high heat.
• Add garlic, peppers, zucchini, squash, and onion.
• Saute for 8-10 minutes or until crisp-tender.
• Add cumin, chili powder, oregano, and salt and pepper to taste.
• Put beans in a bowl and mash them coarsely with a potato masher or the back of a wooden spoon.
• Add sauteed vegetables and cheese.
• Spoon 1/4 of filling down the middle of each tortilla.
• Sprinkle each with 1 tablespoon of cilantro.
• Roll up each tortilla.
• Place seam side down on a baking sheet.
• Cover with foil; bake at 350 degrees for 10 minutes or until heated.
• Cut wraps into 2 or 3 sections and serve.

EASY SOUTHWESTERN VEGGIE WRAPS

Steps:

• Place all ingredients except romaine and tortillas in a large bowl; toss to combine. To serve, place romaine on tortillas; top with bean mixture and roll up, securing with toothpicks if desired. Cut in half.

BLACK BEAN AND VEGETABLE WRAPS

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Add garlic and stir 30 seconds. Add bell peppers, zucchini, squash, and onion and sauté until crisp-tender, about 8 minutes. Mix in cumin and sauté until vegetables are tender, about 2 minutes longer. Season with salt and pepper. Place beans in large bowl; mash coarsely with fork. Mix in vegetables and cheese.
• Place tortillas on work surface. Spoon 1/4 of filling down center of each. Sprinkle each with 1 tablespoon cilantro. Roll up tortillas, enclosing filling. Arrange wraps, seam side down, on baking sheet. (Can be made 1 hour ahead. Let stand at room temperature.)
• Preheat oven to 350°F. Cover wraps with foil. Bake until filling is just heated through, about 10 minutes. Cut each wrap into 2 or 3 sections.