Vegetarian: Bean and veggie wraps filled with nutrients, taste
Editor’s note: The food section will begin to offer a selection of recipes that cater to diverse food practices, such as eating gluten-free, sugar-free, vegan, vegetarian, etc. Starting this week, we will label articles accordingly whenever possible.
Black beans, mushrooms, spinach leaves and Cheddar cheese find themselves tasty and nutrient-rich partners in this quick wrap sandwich.
4 fat-free flour tortillas (6 to 8 inch)
2 cups sliced fresh mushrooms (5 oz)
1 medium onion, cut lengthwise in half, then cut crosswise into thin slices
1 can (15 oz.) black beans, drained, rinsed
4 cups fresh spinach leaves
½ cup shredded reduced-fat Cheddar cheese (2 oz.) or shredded vegetarian cheese or your choice
■ Heat tortillas as directed on the package.
■ Meanwhile, spray a 10-inch skillet with cooking spray; heat over medium heat. Cook mushrooms and onion in a skillet for about 4 minutes, stirring frequently, until onion is crisp-tender. Stir in beans; heat through. Stir in spinach; remove from heat.
■ Divide bean mixture among tortillas. Sprinkle it 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.
Recipe from Betty Crocker Kitchens