Black Bean Wrap Food

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BLACK BEAN WRAP



Black Bean Wrap image

Provided by Margaret

Time 5m

Number Of Ingredients 8

1 large tortilla ((whole grain or gluten-free))
1/3 cup salsa ((I like Chi Chi's Thick and Chunky - Mild))
1/3 cup black beans ((low sodium, rinsed and drained if using canned))
1/4 cup organic frozen corn
1/4 avocado (chopped)
1 Tbsp. black olives (sliced)
1 cup baby greens ((arugula is especially yummy))
2 sprigs cilantro ((optional))

Steps:

  • Place frozen corn in a strainer and rinse with warm water for about ½ minute until thawed.
  • Warm tortilla in microwave about 30 seconds.
  • Pour salsa in a strip on the half of the tortilla that's closest to you.
  • Spread black beans, corn, avocado and olives over salsa.
  • Tear leaves off cilantro stems and sprinkle over bean mixture. (Discard stems.)
  • Top with baby greens.
  • Fold side edges of wrap over the ingredients and then roll from the front edge closest to you.
  • Slice the wrap in half and enjoy!

Nutrition Facts : Calories 337 kcal, Carbohydrate 51 g, Protein 10 g, Fat 13 g, SaturatedFat 2 g, Sodium 1048 mg, Fiber 16 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving

TUNA & BLACK BEAN WRAP



Tuna & Black Bean Wrap image

This is a delicious dish. A lunch favorite in my house hold. It is quick and easy to assemble. As always, It is low in calories. I hope you enjoy this just as much as we do.

Provided by Hope Rock

Categories     Lunch/Snacks

Time 5m

Yield 4 Wraps, 4 serving(s)

Number Of Ingredients 9

1 (2 1/2 ounce) envelope tuna in water
1 (15 ounce) can black beans, drained
1/2 cup prepared salsa
1/2 cup shredded cheddar cheese (or a Combination of both) or 1/2 cup mozzarella cheese (or a Combination of both)
1/8 cup diced green onion
1 tablespoon fresh cilantro
3/4 cup diced green cabbage or 3/4 cup red cabbage
1/4 teaspoon seasoning salt
4 low-carb whole wheat tortillas

Steps:

  • In a medium sized bowl add the tuna, drained black beans, salsa, cheese, Green onions, Cabbage, Cilantro and Salt. Combine until well mixed.
  • Separate the tuna mixture into four equal parts. Place a serving in each whole wheat tortilla. Roll the mixture up into each tortilla, allowing the ends to remain open; there's no need to tuck them.
  • Cut each tortilla wrap in half at an angle, plate and serve.

Nutrition Facts : Calories 195.2, Fat 5.7, SaturatedFat 3.2, Cholesterol 22.6, Sodium 355.8, Carbohydrate 21.4, Fiber 7.6, Sugar 1.6, Protein 15.4

CORN AND BLACK BEAN WRAPS



Corn and Black Bean Wraps image

When I come home from work, the last thing I feel like doing is cooking. Sometimes it's so tempting to just pick something up from a fast food restaurant. These wraps, however, come together so quickly and effortlessly that I make them often. They taste better than fast food meals and they're much better for you too.

Provided by bernrome

Categories     Black Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can mexicorn, drained
2 ounces shredded monterey jack cheese
1/4 cup chopped fresh cilantro
1/4 cup bottled salsa
4 (8 -9 inch) jalapeno-cilantro tortillas

Steps:

  • Heat oven to 350 degrees F.
  • In a medium bowl, combine black beans, corn, cheese, cilantro and salsa; mix well.
  • Spoon 1/4 of bean mixture down center of each tortilla.
  • Fold in ends and then roll up each tortilla; wrap each in aluminum foil.
  • Bake at 350 degrees F for 10 minutes or until heated through and cheese is melted.
  • Serve with guacamole and additional salsa.

MEXICAN CHICKEN & BLACK BEAN WRAPS



Mexican chicken & black bean wraps image

Make the most of leftovers from a roast chicken with these Mexican chicken and black bean wraps, which need just 15 minutes to prep. Ideal for a midweek meal

Provided by Tom Kerridge

Categories     Dinner, Lunch, Snack, Supper

Time 35m

Number Of Ingredients 17

1 tbsp sunflower oil
1 onion , finely sliced
3 garlic cloves , crushed
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
400g can black beans , drained but not rinsed
about 150g cooked chicken
4 pickled chillies , chopped
3 tomatoes , roughly chopped
small handful coriander leaves , chopped
4 floured tortillas (seeded or wholemeal if you prefer)
100g cheddar , grated
100g plain yogurt
50g chipotle sauce
1 lime , quartered
guacamole (optional)

Steps:

  • Heat the oil in a frying pan, tip in the onion and fry for 5 mins until golden. Stir in the garlic, cumin, paprika and oregano and cook for 2 mins. Tip in the beans and the chicken and heat through, then stir in the chilli, tomatoes and coriander, season and keep warm.
  • Lay a tortilla in a non-stick pan, sprinkle with cheese and heat until melted. Slide the wrap onto a board, spoon over a quarter of the chicken filling and roll up tightly. Repeat to make three more wraps. Mix the yogurt and chipotle sauce and serve on the side with guacamole and lime wedges for squeezing over.

Nutrition Facts : Calories 475 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.8 milligram of sodium

BLACK BEAN AND VEGETABLE WRAPS



Black Bean and Vegetable Wraps image

Categories     Bean     Cheese     Vegetable     Bake     Super Bowl     Vegetarian     Bell Pepper     Butternut Squash     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1 1/2 tablespoons olive oil
2 large garlic cloves, minced
1 cup diced red bell pepper
1 cup diced yellow bell pepper
1 cup 1/2-inch pieces zucchini
1 cup 1/2-inch pieces peeled butternut squash
1 cup chopped red onion
2 teaspoons ground cumin
1 15-ounce can black beans, drained
1 cup (packed) grated hot pepper Monterey Jack cheese
4 9- to 10-inch-diameter flour tortillas (burrito size)
4 tablespoons chopped fresh cilantro

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Add garlic and stir 30 seconds. Add bell peppers, zucchini, squash, and onion and sauté until crisp-tender, about 8 minutes. Mix in cumin and sauté until vegetables are tender, about 2 minutes longer. Season with salt and pepper. Place beans in large bowl; mash coarsely with fork. Mix in vegetables and cheese.
  • Place tortillas on work surface. Spoon 1/4 of filling down center of each. Sprinkle each with 1 tablespoon cilantro. Roll up tortillas, enclosing filling. Arrange wraps, seam side down, on baking sheet. (Can be made 1 hour ahead. Let stand at room temperature.)
  • Preheat oven to 350°F. Cover wraps with foil. Bake until filling is just heated through, about 10 minutes. Cut each wrap into 2 or 3 sections.

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