Red Bean Wraps
From cheryilyn 16 years ago
- - to make
- Serves 4
This recipe is a preview from the upcoming NEW EDITION of The Survivor's Handbook: Eating Right for Cancer Survival courtesy of The Cancer Project. This is very good and good for you, but my natural tendancy is to make it even more tasty but less healthy by adding cheese and sour cream. Read more See less
Ingredients
- 1 15-ounce can red beans or pinto beans, drained, or 1? cups cooked red or pinto beans shopping list
- 1/2 cup chopped fresh cilantro shopping list
- 1 garlic clove shopping list
- 1 Anaheim chile, seeded and finely chopped shopping list
- 1/2 teaspoon salt shopping list
- 4 whole-wheat tortillas shopping list
- 1/2 cup commercial salsa shopping list
- 1/2 cup finely chopped sweet onion shopping list
- 1 large tomato, chopped shopping list
- 1 to 2 cups pre-washed salad mix shopping list
How to make it
- Process beans, cilantro, garlic, chile, and salt in a food processor until smooth.
- For warm wraps, heat the bean mixture in a microwave. Omit this step for cold wraps.
- Warm a tortilla in a dry skillet until soft. Spread 1/4 of the bean mixture in a line down the middle of the tortilla, then sprinkle with 2 tablespoons salsa. Top with 2 tablespoons onion, 1/4 of the tomato, and 1/4 to 1/2 cup salad mix. Roll the tortilla around the filling. Repeat with remaining tortillas.
- Nutrition Information
- Per wrap:
- 209 calories
- 1.8 g fat
- 0.3 g saturated fat
- 7.5% calories from fat
- 0 mg cholesterol
- 10.9 g protein
- 40.6 g carbohydrate
- 4.6 g sugar
- 9.4 g fiber
- 791 mg sodium
- 64 mg calcium
- 3.3 mg iron
- 36.3 mg vitamin C
- 899 mcg beta-carotene
- 1.1 mg vitamin E
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