Bean and Veggie Wraps
Recipe from Betty Crocker

Black beans, mushrooms, spinach leaves and Cheddar cheese find themselves tasty and nutrient-rich partners in this quick wrap sandwich.

Bean and Veggie Wraps

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  • 4   
    fat-free flour tortillas (6 to 8 inch)
  • 2   cups 
    sliced fresh mushrooms (5 oz)
  • 1   
    medium onion, cut lengthwise in half, then cut crosswise into thin slices
  • 1  15  ounce can 
    Progresso® black beans, drained, rinsed
  • 4   cups 
    fresh spinach leaves
  • 1/2  cup 
    shredded reduced-fat Cheddar cheese (2 oz)
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 information
Per Serving: cal. (kcal) 280, Fat, total (g) 2, carb. (g) 57, fiber (g) 10, pro. (g) 18, vit. A (IU) 2430, vit. C (mg) 6, sodium (mg) 730, calcium (mg) 222, iron (mg) 5, Vegetables () 2, Starch () 3, Percent Daily Values are based on a 2,000 calorie diet
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