From the Pantry Butler kitchen

Veggie Bean Wrap

4 servings

Veggie Bean Wrap

These delicious wraps are packed full of flavor and fiber. Mango, cilantro, and avocado add a fresh and flavorful topping to these wraps. USDA MyPlate Kitchen — Healthy Latino Recipes Made with Love — California Department of Health Services — California Latino 5-A-Day Campaign (public domain), via myplate.food

Ingredients

  • 2 medium green or red bell peppers, seeded and chopped
  • 1 medium onion, peeled and sliced
  • 1 can (15 ounces) low-sodium black beans, drained and rinsed
  • 2 mangos, peeled and chopped
  • 1 lime, juiced
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, peeled and diced
  • 4 (10-inch) flour tortillas

Method

  1. Wash hands with soap and water.
  2. In a nonstick pan, sauté bell peppers and onion for 5 minutes over medium heat.
  3. Add beans, stir well.
  4. Reduce heat to low and simmer about 5 minutes.
  5. In a small bowl, combine mangoes, lime juice, cilantro, and avocado.
  6. Set aside 1/2 of this mango mixture for topping.
  7. Fill warmed tortillas with 1/4 bean mixture and 1/4 mango mixture.
  8. Fold ends of the tortillas over.
  9. Roll up to make wraps.
  10. Top veggie bean wraps with remaining mango mixture.

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