Spinach & Bean Burrito Wrap
This vegetarian wrap is a warm and delicious addition to any menu. It’s healthy, easy to make, and endlessly customizable. Swap out the black beans for pinto beans or even chickpeas, add your favorite cooked or raw chopped veggies, or add extra lean protein from cooked ground turkey or tofu! You can even top the filling with an egg for a hearty, healthy Tex-Mex-flavored breakfast!
Servings: 6 people
Calories: 282kcal
Ingredients
- 6 cups baby spinach loosely packed
- 15 ounce can of black beans rinsed and drained
- 1 1/2 cups brown rice cooked or Mexican rice (recipe for Mexican Rice recipe)
- 1/2 cup romaine lettuce hearts chopped
- 1/2 cup cheddar cheese grated, reduced-fat
- 1/2 cup salsa (recipe), optional Pico de Gallo
- 6 tablespoons Greek yogurt fat-free
- kosher or sea salt to taste
- 6 whole grain wraps or tortillas, 8 inch
Instructions
- To warm the tortillas, preheat the oven to 300 degrees. Stack the tortillas, wrap them in foil, place them on a cookie sheet, and warm them in the oven for 15 minutes while preparing the remaining ingredients.
- Place spinach in a food processor and pulse until finely chopped, or use a knife to mince leaves. In a large skillet turned 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 the wraps. Fold the wraps into a pocket, tucking in the bottom edge, or roll them like a burrito.
Nutrition
Serving: 1wrap | Calories: 282kcal | Carbohydrates: 50g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 560mg | Fiber: 5g | Sugar: 3g |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8