02/27/2026
PREP TIME: 15 min
COOK TIME: 25 min
6 wraps
INGREDIENTS
— ¼ cup Quinoa, dry
— 2 ¼ cups Canned low-sodium black beans, drained, rinsed
— ¼ cup Fresh red bell pepper, seeded, diced
— ¼ cup Fresh red onions, peeled, diced
— ½ cup Fresh carrots, peeled, shredded
— ¼ cup Reduced-fat white cheddar cheese, shredded
— 1 tsp Chili powder
— 1 ¼ tsp Ground cumin
— 1 ¼ tsp Fresh Lime juice
— 6 Whole-wheat tortillas, 6”
— 1 Tbsp Vegetable oil
DIRECTIONS
1️⃣ Preheat oven to 325 °F.
2️⃣ Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and ¾ cup of water in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork and set aside.
3️⃣ Place black beans in a large mixing bowl. Lightly mash beans by squeezing them using gloved hands (at least 50 percent of the beans should appear whole). Be careful not to over-mash.
4️⃣ To make the filling, add to the mashed beans the quinoa, red peppers, red onions, carrots, cheese, chili powder, cumin, and lime juice.
5️⃣ For each wrap, place ½ cup of filling on the bottom half of tortilla and roll in the form of a burrito. The wrap may also be folded in half like a taco.
6️⃣ Brush the filled wraps lightly with vegetable oil and place them on a baking sheet. Bake for 10 minutes at 325 °F. Wraps will be lightly brown. Serve hot. If desired, serve with fresh diced tomatoes, corn salsa, and/or lettuce.
All information provided by the U.S. Department of Agriculture — https://fb.com/USDA
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