Vegetable Wraps
Soft tortillas filled with juicy tomatoes, creamy cheese, black beans, and fresh herbs. A quick, satisfying meal that's perfect for lunch or a light dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 12g
Ingredients
- 4 large flour tortillas
- 1 can (15 oz), drained and rinsed black beans
- 2 medium, diced tomatoes
- 1 cup shredded cheese (cheddar or Monterey Jack)
- ¼ cup, chopped fresh herbs (cilantro or parsley)
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Warm the 4 tortillas in a dry skillet over medium heat for 30 seconds per side, until pliable. Stack and cover with a clean towel to keep warm.
- 2
In a bowl, combine the drained black beans, 2 diced tomatoes, 1/4 cup chopped herbs, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently to mix.
- 3
Lay a warm tortilla flat. Spoon about 1/2 cup of the bean-tomato mixture onto the center, leaving a border around the edges.
- 4
Sprinkle 1/4 cup of shredded cheese over the filling on each tortilla.
- 5
Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling. Repeat with remaining tortillas.
- 6
Optional: Heat a clean skillet over medium heat and toast the wraps seam-side down for 2-3 minutes until golden and crisp. Serve warm.
Tools you’ll need
- skillet
- mixing bowl
- knife
- cutting board
- spoon
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