Maria’s Veggie Wrap

• 1 medium red bell pepper, seeded and sliced

• 1 medium yellow pepper, seeded and sliced

• 1 onion, sliced

• 1 tsp canola oil

• 1 can (15½ oz) low-sodium black beans, drained and rinsed

• ½ avocado, peeled and diced

• Juice from 1 lime

• ½ C chopped fresh cilantro

• 1 tsp chili powder (optional)

• 1 C fat-free sour cream

• 4 (8-inch) whole-wheat tortillas

• 8 Tbsp Fresh Salsa

• Recipe Cards:
  • 4" x 6" (350 KB)
  • 8.5" x 11" (395 KB)

Directions

• 1

  In a nonstick pan, sauté the peppers and onion in the canola oil for 5 minutes over medium heat. Add beans, and stir well. Reduce heat to low and simmer for about 5 minutes, then set aside.

• 2

  In a small bowl, combine the avocado, lime juice, cilantro, and chili powder. Reserve half of the mixture for topping.

• 3

  Add sour cream to beans, and mix well.

• 4

  Warm tortillas in the microwave or in a pan on the stovetop.

• 5

  Fill a warmed tortilla with ¼ bean mixture and ¼ avocado mixture. Drizzle 2 tablespoons of salsa over the bean and avocado mixture. Fold ends of the tortilla over, and roll up to make wraps.

• 6

  Top the veggie wraps with remaining avocado mixture. Follow this process for the three other wraps.