Yield: 8 Servings | Serving Size: 1 wrap

An image of a southerwestern lunch wrap cut in half on a white plate.

Adapted from USDA Mixing Bowl.

Cost/Serving: $0.72

Ingredients:

1 cup cooked pinto beans (or canned, rinsed)

2 cups cooked black beans (or canned, rinsed)

2/3 cup frozen corn (or canned, drained)

2/3 cup canned diced tomatoes (drained)

8 (8-inch) whole wheat tortillas

1 cup shredded cheddar or pepper jack cheese

Optional: Chili powder, minced garlic, paprika, salt, and pepper

 

Directions:

  1. Preheat oven to 350°F. Place beans, corn, tomatoes, and spices (if using) in a large bowl and toss to mix. Add in cheese. Mix well.
  2. Spoon the mixture evenly between the tortillas and roll up. 
  3. Bake for 10 minutes or until cheese is melted.

Tip: Make these wraps ahead of time and freeze until ready to use.

 

Nutrition Facts: Servings: 8, Serving size: 1 wrap
Amount per serving: Calories 290, Total Fat 9g, Saturated Fat 4g, Trans Fat 0g, Cholesterol 15mg, Sodium 520mg, Total Carbohydrates 41g, Dietary Fiber 6g, Total Sugar 3g (Incl. 0g Added Sugars), Protein 13g

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