Best Black Bean Vegetable Wrap Recipes

SOUTHWESTERN VEGGIE WRAPS

Steps:

• Place all of the ingredients, including the liquid from the beans, into a medium saucepan and simmer on low heat for 5-8 minutes, until warmed through. Drain the beans (don't rinse them though!) and set aside.
• Preheat the oven to 425°F.
• In a large mixing bowl, toss the sweet potato rounds with the olive oil, cumin, salt, and pepper. Spread in an even layer on a baking sheet lined with parchment paper.
• Roast the potatoes for 10 minutes, flip them and roast 10-15 minutes more until they are crispy and golden brown on the outside.
• Spread the tortillas with guacamole, leaving a 2-inch border. Divide the spinach, sweet potatoes, black beans, tomato, and onion evenly among all 4 tortillas, piling the toppings in the center of each.
• To form the wraps, fold two sides of the tortilla over the filling, then roll tightly, ending seam side down. Cut in half down the center to serve.

BEAN AND VEGGIE WRAPS

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.

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 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.

BLACK BEAN VEGGIE WRAPS

Steps:

• Preheat oven to 375.
• Heat fry pan on med.
• Heat with oil or spray.
• Add red pepper, onion, zucchini and garlic; cook about five minutes.
• Add Italian spice and mix; cook another minute.
• Meanwhile, mash black beans in a bowl with a potato masher (I'm sure there are other things you could use, if you don't have a masher!); add corn & cooked veggies.
• Spoon the mixture into the tortillas, wrap up, and bake on a cookie sheet for about 10-12 minutes; the tortillas will brown slightly.
• Serve with low fat sour cream!
• So healthy, so yummy.
• Word of warning--let them cool down a bit!
• These are also easy to take to work and reheat.
• Enjoy.

BLACK BEAN AND VEGETABLE BURRITOS

Steps:

• Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
• Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.
• Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.

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.