Best 2 Bean And Veggie Wraps Recipes
When looking for a quick and easy meal, bean and veggie wraps are a great option. They are packed with flavor and nutrients, and can be made with a variety of different ingredients to suit your taste. From classic black bean and corn wraps to more creative combinations like roasted sweet potato and black bean wraps, there are endless possibilities when it comes to creating delicious and satisfying bean and veggie wraps. With the right combination of ingredients, you can create wraps that are both flavorful and good for you. So get creative and explore the world of bean and veggie wraps today!
Check out the recipes below so you can choose the best recipe for yourself!
BEAN AND VEGGIE WRAPS
Black beans, mushrooms, spinach leaves and Cheddar cheese find themselves tasty and nutrient-rich partners in this quick wrap sandwich.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat tortillas as directed on package.
- 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.
- 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 Facts : Calories 280, Carbohydrate 57 g, Cholesterol 0 mg, Fiber 10 g, Protein 18 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 730 mg
BEAN AND VEGGIE WRAPS
Black beans, mushrooms, spinach leaves and Cheddar cheese find themselves tasty and nutrient-rich partners in this quick wrap sandwich.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat tortillas as directed on package.
- 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.
- 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 Facts : Calories 280, Carbohydrate 57 g, Cholesterol 0 mg, Fiber 10 g, Protein 18 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 730 mg
Tips:
- Choose the right tortillas: For bean and veggie wraps, look for sturdy tortillas that won't tear easily. Whole-wheat tortillas or corn tortillas are both good options.
- Prepare your veggies: Wash and chop your veggies into thin strips or small pieces. This will make them easier to eat in a wrap.
- Cook your beans: If you're using dried beans, be sure to cook them according to the package directions. You can also use canned beans, which are a quick and easy option.
- Make your sauce: There are many different sauces that you can use for bean and veggie wraps. A simple vinaigrette dressing, a creamy avocado sauce, or a spicy salsa are all good options.
- Assemble your wraps: Place a tortilla on a flat surface. Spread some sauce on the tortilla, then top with your cooked beans, veggies, and any other desired toppings. Fold the tortilla in half or roll it up tightly.
- Serve immediately: Bean and veggie wraps are best served fresh. You can also wrap them tightly in plastic wrap and store them in the refrigerator for later.
Conclusion:
Bean and veggie wraps are a delicious, healthy, and versatile meal option. They're perfect for lunch, dinner, or a snack. With so many different variations, there's sure to be a bean and veggie wrap that everyone will enjoy.
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