Black Bean Wraps Recipes

BLACK BEAN WRAP

Black Bean Wrap image

Provided by Margaret

Time 5m

Number Of Ingredients 8

Ingredients

1 large tortilla ((whole grain or gluten-free))
1/3 cup salsa ((I like Chi Chi's Thick and Chunky - Mild))
1/3 cup black beans ((low sodium, rinsed and drained if using canned))
1/4 cup organic frozen corn
1/4 avocado (chopped)
1 Tbsp. black olives (sliced)
1 cup baby greens ((arugula is especially yummy))
2 sprigs cilantro ((optional))

Steps:

Place frozen corn in a strainer and rinse with warm water for about ½ minute until thawed.
Warm tortilla in microwave about 30 seconds.
Pour salsa in a strip on the half of the tortilla that's closest to you.
Spread black beans, corn, avocado and olives over salsa.
Tear leaves off cilantro stems and sprinkle over bean mixture. (Discard stems.)
Top with baby greens.
Fold side edges of wrap over the ingredients and then roll from the front edge closest to you.
Slice the wrap in half and enjoy!

Nutrition Facts : Calories 337 kcal, Carbohydrate 51 g, Protein 10 g, Fat 13 g, SaturatedFat 2 g, Sodium 1048 mg, Fiber 16 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving

EASY CORN AND BLACK BEAN WRAPS

Easy Corn and Black Bean Wraps image

Corn, black beans and green chiles combine for a tasty meatless dish.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 10

Number Of Ingredients 9

Ingredients

1 bag (24 oz) frozen corn & butter sauce
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/4 cup chopped green onions (4 medium)
1 tablespoon fresh lime juice
10 Old El Paso™ flour tortillas for burritos (8 inch)
10 tablespoons sour cream
10 tablespoons salsa
10 tablespoons shredded mozzarella cheese

Steps:

Cook frozen corn as directed on bag; cool.
In large bowl, mix corn, beans, chiles, green onions and lime juice. Serve immediately, or cover and refrigerate until ready to serve.
To serve, spoon about 1/2 cup corn mixture on each tortilla; top with 1 tablespoon each of sour cream, salsa and cheese. Fold up bottom; fold sides in to enclose filling.

Nutrition Facts : Calories 310, Carbohydrate 47 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 5 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Wrap, Sodium 700 mg, Sugar 5 g, TransFat 1 g

BLACK BEAN AND VEGETABLE WRAPS

Black Bean and Vegetable Wraps image

Categories Bean Cheese Vegetable Bake Super Bowl Vegetarian Bell Pepper Butternut Squash Fall Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons olive oil
2 large garlic cloves, minced
1 cup diced red bell pepper
1 cup diced yellow bell pepper
1 cup 1/2-inch pieces zucchini
1 cup 1/2-inch pieces peeled butternut squash
1 cup chopped red onion
2 teaspoons ground cumin
1 15-ounce can black beans, drained
1 cup (packed) grated hot pepper Monterey Jack cheese
4 9- to 10-inch-diameter flour tortillas (burrito size)
4 tablespoons chopped fresh cilantro

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.

CORN AND BLACK BEAN WRAPS

Corn and Black Bean Wraps image

When I come home from work, the last thing I feel like doing is cooking. Sometimes it's so tempting to just pick something up from a fast food restaurant. These wraps, however, come together so quickly and effortlessly that I make them often. They taste better than fast food meals and they're much better for you too.

Provided by bernrome

Categories Black Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can mexicorn, drained
2 ounces shredded monterey jack cheese
1/4 cup chopped fresh cilantro
1/4 cup bottled salsa
4 (8 -9 inch) jalapeno-cilantro tortillas

Steps:

Heat oven to 350 degrees F.
In a medium bowl, combine black beans, corn, cheese, cilantro and salsa; mix well.
Spoon 1/4 of bean mixture down center of each tortilla.
Fold in ends and then roll up each tortilla; wrap each in aluminum foil.
Bake at 350 degrees F for 10 minutes or until heated through and cheese is melted.
Serve with guacamole and additional salsa.

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