Spinach & Bean Burrito Wrap

Spinach & Bean Burrito Wrap
You’ll love that our Spinach & Bean Burrito Wraps not only tastes amazing, but they are also packed with with tons of nutrients! Each wrap has a whopping 13 grams of protein and one whole cup of spinach. These yummy wraps are a perfect choice for Meatless Mondays!

Spinach & Bean Burrito Wrap

Spinach & Bean Burrito Wrap

Yields: 6 servings | Serving Size: 1 wrap | Calories: 282 | Total Fat: 5 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 3 | Carbohydrates: 50 g | Sodium: 560 mg | Dietary Fiber: 5 g | Sugars: 3 g | Protein: 13 g | SmartPoints: 8 |

Ingredients

  • 6 cups baby spinach, loosely packed
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 1/2 cups cooked brown rice or Mexican Rice, (recipe for Mexican Rice recipe)
  • 1/2 cup chopped romaine heart lettuce
  • 1/2 cup grated cheddar cheese, reduced-fat
  • 1/2 cup salsa (recipe), optional Pico de Gallo
  • 6 tablespoons Greek yogurt, fat-free
  • Kosher or sea salt to taste
  • 6 (8" whole grain) wraps or tortillas

Directions

To warm tortillas, preheat oven to 300 degrees. Stack tortillas, wrap in foil, place on a cookie sheet and warm 15 minutes while preparing ingredients.

Place spinach in a food processor and pulse until finely chopped, or use a knife to dice leaves. In a large skillet turn to medium-heat, add black beans and spinach. Heat until spinach is wilted, approximately 3 minutes.

Evenly distribute spinach and bean mixture in the middle of the wraps (leaving about 2" on one end for folding), add 1/4 cup rice to each wrap, add lettuce, cheese, salsa and Greek yogurt evenly over wraps. Fold wraps over and under on the ends.

http://skinnyms.com/spinach-bean-burrito-wrap/

18 Comments on "Spinach & Bean Burrito Wrap"

  1. Skinny Ms.  April 19, 2013

    Confused, I’ll check the #’s of the tortillas. I used nutritiondata.self.com to calculate the data.

    Reply
  2. Skinny Ms.  July 15, 2013

    Julie, Updated! Thanks.

    Reply
  3. Robin  July 20, 2013

    Using La Banderita's carb counter tortillas, plain brown rice and 2 tbsp light sour cream per burrito, this comes out to be 6 points plus per serving. If your mexican rice recipe was used, they would be 7 points plus. Yum!

    Reply
  4. Angela  July 27, 2013

    What type of tortillas did you use?

    Reply
  5. Shadi  August 3, 2013

    oh my goodness!! This was soooo good! I actually mixed everything all together and ate it without a tortilla. Despite my 4 year old saying "it kinda looks like bird poop" (and it really did when it was all mixed up), he ate it and loved it too.

    Reply
  6. Jen  August 14, 2013

    I make this probably weekly without the rice. I mash the black beans spread on the wheat tortilla add spinach and a bit of low fat cheese and heat it in the microwave for 30 seconds…add salsa, guac and yogurt….awesome quick go to meal when you need something fast instead of driving through the fast food line. It takes just a few minutes to make and is filling!

    Reply
  7. Ali Burtt  October 7, 2013

    Very nice meal! I made it tonight and my husband enjoyed it as well. Thanks!

    Reply
  8. sarah  October 14, 2013

    made this tonight with the homemade mexican rice. It was amazing!!! My fiance and i loved it! we will def be making it again and again! thank you!

    Reply
    • Skinny Ms.  October 15, 2013

      Sarah, GREAT! I’m so happy you enjoyed the recipe. 🙂

      Reply
  9. Cassandra  December 11, 2014

    Have you ever tried freezing uneaten wraps? I am only cooking for myself.

    Reply
    • SkinnyMs  December 12, 2014

      Cassandra,
      Yes, uneaten wraps should freeze well. Assemble and cool to room temperature before wrapping them airtight and placing them in the freezer. They should last about 4 months this way and can be heated straight from frozen in the oven or microwave. Do not thaw before cooking or they will be soggy.

      Reply
      • Maye  February 6, 2015

        Hi, I am thinking of freezing them as well. Do you freeze with all ingredients assembled in the wrap? Including the lettuce and greek yogurt?

        Reply
        • SkinnyMs  February 6, 2015

          Maye, That is an excellent question! I would not freeze them with the Greek yogurt or the lettuce now that you mention it. The cheese and the salsa, however, can be added before freezing or after. Those should freeze okay. Thanks.

          Reply
  10. Lisa  May 7, 2015

    Thanks for the recipe! It's full of food my husband doesn't like, so I decided to make one each day while he was at work. I have a suggestion for those of you who only plan to eat one at a time. Put all the ingredients except for the lettuce into a bowl and microwave for about 1 minute (at least in my high wattage microwave). The spinach wilts, and everything heats up nicely. Then mix it all up, the way they do at burrito shops, and stuff that into the tortilla, topped with lettuce. It's much more convenient that way than heating up each thing separately and getting a small pan messy with beans and spinach.

    Reply
  11. kim schatz  February 10, 2016

    Hi, I couldn’t find the recipe! I would love to make it! Thank-you, Kim

    Reply
    • SkinnyMs.  February 10, 2016

      We’re not sure why you wouldn’t be able to see the recipe. Here you go!

      Ingredients

      6 cups baby spinach, loosely packed
      1 (15 ounce) can black beans, rinsed and drained
      1-1/2 cups cooked brown rice or Mexican Rice, (recipe for Mexican Rice recipe)
      1/2 cups chopped romaine heart lettuce
      1/2 cup grated cheddar cheese, reduced-fat
      1/2 cup salsa (recipe), optional Pico de Gallo
      6 tablespoons Greek yogurt, fat-free
      Kosher or sea salt to taste
      6 (8″ whole grain) wraps or tortillas

      Directions

      To warm tortillas, preheat oven to 300 degrees. Stack tortillas, wrap in foil, place on a cookie sheet and warm 15 minutes while preparing ingredients.

      Place spinach in a food processor and pulse until finely chopped, or use a knife to dice leaves. In a large skillet turn to medium-heat, add black beans and spinach. Heat until spinach is wilted, approximately 3 minutes.

      Evenly distribute spinach and bean mixture in the middle of the wraps (leaving about 2″ on one end for folding), add 1/4 cup rice to each wrap, add lettuce, cheese, salsa and Greek yogurt evenly over wraps. Fold wraps over and under on the ends.

      Reply

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