Bean and Veggie Wrap Recipe

Ingredients
<br>- 4 fat-free tortillas (6 to 8 inches in diameter)
<br>- 2 cups sliced fresh mushrooms
<br>- 1 medium onion, cut lengthwise in half, then cut crosswise into thin slices
<br>- 1 (15 ounce) can black beans, rinsed and drained
<br>- 4 cups fresh spinach leaves
<br>- 1/2 cup shredded reduced-fat Cheddar cheese
<br><p></p>Directions
<br>step 1: Heat tortillas as directed on package.  While tortillas are heating, spray 10-inch nonstick 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.
<br>step 2: 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.
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Ingredients
- 4 fat-free tortillas (6 to 8 inches in diameter)
- 2 cups sliced fresh mushrooms
- 1 medium onion, cut lengthwise in half, then cut crosswise into thin slices
- 1 (15 ounce) can black beans, rinsed and drained
- 4 cups fresh spinach leaves
- 1/2 cup shredded reduced-fat Cheddar cheese

Directions
step 1: Heat tortillas as directed on package. While tortillas are heating, spray 10-inch nonstick 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.
step 2: 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.

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