These Mexican bean tortilla wraps make for a high-protein and low-fat vegetarian lunch. You can even eat them on the go, since they are all wrapped up and very portable. Try adding a bit of sour cream or guacamole for an even heartier meal. This recipe for tex-mex tortilla wraps is both vegetarian and vegan.
Ingredients:
- 1 15 ounce can black beans, drained
- juice from one lime
- juice from one orange
- 3 cloves garlic, minced
- dash salt
- dash cayenne pepper, or to taste
- 3 scallions, sliced
- 1/2 red or green bell pepper, chopped
- flour tortillas
- cheese (optional)
- salsa
Preparation:
In a food processor, combine the beans, lime juice, orange juice, salt and cayenne pepper and blend until smooth. Add scallions and bell peppers to this mixture.
Spread approximately two tablespoons of the bean mixture on a flour tortilla, top with cheese if desired, and add salsa.
Roll up and slice in half if desired. Wraps can also be microwaved for 30 seconds to warm them up.
Makes 2 wraps.
Nutritional information, per wrap (without cheese or salsa):
Calories: 271
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 119mg
Dietary Fiber: 12.7g
Protein: 14.0g
Vitamin A 24%, Vitamin C 102%, Calcium 15%, Iron 21%
