Fuel your day in record time with this hearty, high-fiber wrap brimming with fresh veggies, protein-packed black beans, and a zippy seasoning upgrade. Quick to pull together and easy to customize, this dish is perfect for busy mornings or a speedy weeknight meal.
Ingredients
- 2 whole wheat tortillas
- 1 cup canned black beans, drained and rinsed
- 1 cup baby spinach leaves
- 1 cup chopped bell peppers (any color you like)
- ¼ cup diced red onion
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Pinch of salt and pepper
- 1 tablespoon freshly squeezed lime juice
- Guacamole or sliced avocado (optional)
- Salsa or hot sauce (optional)
Instructions
Begin by warming a skillet over medium heat. In a small bowl, mix the black beans with the chili powder, cumin, salt, and pepper. Drizzle the olive oil into the skillet, then add the seasoned beans, stirring occasionally. Within a few minutes, the beans will start to sizzle and become fragrant.
Next, toss in your chopped bell peppers and diced red onion. Cook them just until they are slightly softened—roughly three to four minutes—maintaining a bit of crunch for a satisfying bite. Stir in the lime juice to brighten up the flavors. Turn off the heat, fold in the baby spinach leaves, and let them wilt gently from the residual warmth.
To assemble, lay the tortillas on a flat work surface. Spoon the bean and veggie mixture down the center of each tortilla. If you’d like, top with a dollop of guacamole or neatly sliced avocado, and finish with a splash of salsa for a bold kick. Fold in the sides of the tortilla, roll it up snugly, and enjoy!
This wrap is fantastic for anyone looking to boost their fiber intake without sacrificing flavor or time. The beans and veggies offer a fulfilling balance of nutrients, while the whole wheat tortillas bolster the fiber count further. Swap in chickpeas for the black beans, or add fresh corn kernels for extra sweetness and texture. Whether you need a quick lunch between meetings or want a hassle-free dinner, this Zesty Black Bean and Veggie Wrap has you covered.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
