Bean and Veggie Wraps

  • Prep 10 min
  • Total15 min
  • Servings4

Black beans, mushrooms, spinach leaves and Cheddar cheese find themselves tasty and nutrient-rich partners in this quick wrap sandwich.+


  • 4fat-free flour tortillas (6 to 8 inch)
  • 2cups sliced fresh mushrooms (5 oz)
  • 1medium onion, cut lengthwise in half, then cut crosswise into thin slices
  • 1can (15 oz) Progresso™ black beans, drained, rinsed
  • 4cups fresh spinach leaves
  • 1/2cup shredded reduced-fat Cheddar cheese (2 oz)
  • Steps

    • 1Heat tortillas as directed on package.
    • 2Meanwhile, spray 10-inch skillet with cooking spray; heat over medium heat. Cook mushrooms and onion in skillet about 4 minutes, stirring frequently, until onion is crisp-tender. Stir in beans; heat through. Stir in spinach; remove from heat.
    • 3Divide bean mixture among tortillas. Sprinkle 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.

    Expert Tips

    • When you check the nutrient tally on this sandwich, you’ll be in for a pleasant report!
    • Prewashed spinach sold in bags in your supermarket’s produce department makes this wrap super easy.

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