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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Ingredients
  • 4  
    fat-free flour tortillas (6 to 8 inch)
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  • 2   cups
    sliced fresh mushrooms (5 oz)
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  • 1  
    medium onion, cut lengthwise in half, then cut crosswise into thin slices
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  • 1   can (15 oz)
    Progresso® black beans, drained, rinsed
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  • 4   cups
    fresh spinach leaves
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  • 1/2  cup
    shredded reduced-fat Cheddar cheese (2 oz)
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Directions
1.
Heat tortillas as directed on package.
2.
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.
3.
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
Calories 280 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 730 mg; Total Carbohydrate 57 g (Dietary Fiber 10 g); Protein 18 g. Daily Values: Vitamin A 50 %; Vitamin C 10 %; Calcium 22 %; Iron 30 %. Exchanges: 3 Starch; 2 Vegetable. Percent Daily Values are based on a 2,000 calorie diet
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