with Bell Pepper, Guac, Black Beans & Mexican Cheese Blend
All the colors of the rainbow are rolled up in this beautiful plant-based wrap that you can eat right away for dinner or tuck into a lunchbox for later. A satisfying shmear of refried black beans on a warm tortilla is just the beginning; next you’ll dress crunchy cukes and bell pepper in a creamy avocado dressing with cheese, cilantro, lime, and chili flakes. Layer those veggies on the beans, roll up, and you’re ready to discover that pot of gold.
Allergens
Utensils
Tags
Flour Tortillas
2 unit
Refried Black Beans
8 ounce
Yogurt
2 tablespoon
Mini Cucumber
1 unit
Lime
0.5 unit
Chili Flakes
1 teaspoon
Guacamole
4 tablespoon
Bell Pepper
1 unit
Cilantro
0.25 ounce
Mexican Cheese Blend
0.5 cup
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
-
Wash and dry produce.
-
Quarter lime. Roughly chop cilantro. Halve, core, and slice bell pepper into strips. Trim and halve cucumber lengthwise, then cut into ¼-inch planks.
-
In a large bowl, combine guacamole, yogurt, juice from one lime wedge (two wedges for 4 servings), as much cilantro as you like, and as many chili flakes as you like until smooth. Season with salt and pepper.
-
Add bell pepper, cucumber, and Mexican cheese blend to bowl with creamy guacamole. Toss until fully coated.
-
Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
-
Lay tortillas on a clean work surface. Spread a thin layer of refried beans on the bottom two-thirds of each tortilla. Place veggies on top of refried beans.
-
Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.
-
Halve wraps on a diagonal. Divide between plates and serve.
540
kcal
Calories
24
g
Fat
9
g
Saturated Fat
62
g
Carbohydrate
6
g
Sugar
8
g
Dietary Fiber
19
g
Protein
25
mg
Cholesterol
1220
mg
Sodium
with Umami Ginger Sauce & Cucumber-Carrot Salad
with Edamame, Pickled Radishes & Crispy Fried Onions