Veggie Bean Wrap
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Ingredients
- 2 green or red bell peppers (seeded and chopped)
- 1 onion (peeled and sliced)
- 1 can black beans, low-sodium (15 ounce, drained and rinsed)
- 2 mangos (chopped)
- 1 lime (juiced)
- 1/2 cup fresh cilantro (chopped)
- 1 avocado (peeled and diced)
- 4 flour tortillas (10 inch)
Instructions
- Wash hands with soap and water.
- In a nonstick pan, sauté bell peppers and onion for 5 minutes over medium heat. Add beans, stir well. Reduce heat to low and simmer about 5 minutes.
- In a small bowl, combine mangoes, lime juice, cilantro, and avocado. Set aside 1/2 of this mango mixture for topping.
- Fill warmed tortillas with 1/4 bean mixture and 1/4 mango mixture.
- Fold ends of the tortillas over. Roll up to make wraps. Top veggie bean wraps with remaining mango mixture.
Nutrition
| Calories | 458 |
|---|---|
| Protein | 15 g |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Cholesterol | 0 mg |
| Sodium | 599 mg |
| Carbohydrates | 78 g |
| Dietary Fiber | 15 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Healthy Latino Recipes Made with Love California Department of Health Services California Latino 5-A-Day Campaign