Bean and Veggie Crunchwraps

Enjoy the delightful blend of crisp vegetables and creamy beans wrapped in a golden, crispy tortilla with these Bean and Veggie Crunchwraps. Ready in just 45 minutes, these crunchwraps offer a healthful twist on a fast food favorite, making it a fantastic choice for a quick lunch or a casual dinner. The combination of beans and veggies not only delivers superb taste and texture but also serves as a robust source of protein and fiber. Suitable for both vegetarians and anyone looking for a nourishing meal.

Ingredients

• 1 medium red bell pepper, diced
• 1 cup black beans, cooked
• 1 cup corn kernels
• 1 cup shredded lettuce
• 1/2 cup salsa
• 1 tsp Cumin
• 1/2 tsp Chili Powder
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Cook diced red bell pepper until slightly softened, about 3 minutes.
3. Add black beans, corn, cumin, and chili powder to the skillet, cooking for another 2 minutes.
4. Stir salsa into the skillet mixture.
5. Lay a tortilla flat and spoon the bean mixture into the center.
6. Add shredded lettuce and cheddar cheese on top of the bean mixture.
7. Fold tortilla edges towards the center to form a hexagonal shape.
8. Cook the folded tortilla in the skillet over medium heat until each side is golden brown, about 2-3 minutes per side.
9. Assemble remaining tortillas with the filling and cook as above.

Keywords: Healthy, Dinner, Quick, Main Course, Mexican

Spice Rack: Cumin, Chili Powder

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