Southwestern wraps

This black bean wrap is high in fiber and flavor.

To make a meal, serve these wraps with Spanish rice and slices of mango.

To make this plant based, leave out cheese and sour cream or use plant based options.

Ingredients (Serves 4)

1 cup diced fresh tomatoes
1 1/2 tablespoons chopped fresh cilantro
4 fat-free whole-wheat tortillas, 8 inches in diameter
1 cup low-sodium black beans, drained
1 cup chopped lettuce
1/2 cup finely shredded cheddar cheese
1/4 cup reduced-fat sour cream
1/4 cup salsa

Directions

In a small bowl, stir together the tomatoes and cilantro. Set aside.

Wrap 2 tortillas in paper towels and warm in the microwave for 20 seconds on high. Repeat with the remaining tortillas.

Scoop the drained black beans into a microwave-safe bowl. Warm on high in the microwave for 1 minute. Stir to make sure the beans are heated through. Mash the beans with a fork.

To serve, spread 1/4 cup of the black beans on 1 tortilla. Top with 1/4 cup lettuce, 1/4 cup of the tomato-cilantro mixture and 2 tablespoons cheese. Fold the sides and the bottom of the tortilla up over the filling, and then roll to close. Garnish with 1 tablespoon sour cream and 1 tablespoons salsa. Repeat with the remaining tortillas and serve immediately.