Bean and Veggie Wraps

Cathie





Black beans, mushrooms, spinach leaves and Cheddar cheese find themselves tasty and nutrient-rich partners in this quick wrap sandwich.

Prep Time:10 min
Start to Finish:15 min
Makes:4 servings


4 fat-free flour tortillas, (6 to 8 inches in diameter)
2 cups sliced fresh mushrooms (5 ounces)
1 medium onion, cut lengthwise in half, then cut crosswise into thin slices
1 can (15 oz) Progresso® black beans, drained, rinsed
4 cups fresh spinach leaves
1/2 cup shredded reduced-fat Cheddar cheese (2 ounces)


1. Heat tortillas as directed on package. While tortillas are heating, spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook mushrooms and onion in skillet about 4 minutes, stirring frequently, until onion is crisp-tender. Stir in beans; heat through. Stir in spinach; remove from heat.
2. Divide bean mixture among tortillas. Sprinkle with cheese. Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.