Heart-Healthy Spicy Bean Wrap
Satisfy your cravings while nourishing your heart with this flavorful and vibrant Heart-Healthy Spicy Bean Wrap! Packed with plant-based proteins from black beans and red kidney beans, this quick and easy meal combines wholesome whole-grain tortillas, fresh vegetables like cherry tomatoes, bell peppers, and spinach, and a zesty kick of spices including cumin, smoked paprika, and chili powder. A touch of lime juice and creamy avocado elevate the flavor, while the option to add hot sauce lets you customize the heat to your liking. Ready in just 25 minutes, this fiber-rich, nutritious wrap is perfect for a healthy lunch, dinner, or an on-the-go meal. Enjoy a delicious blend of textures and bold spices while staying true to your health goals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Whole-grain tortilla
- 2 cups Black beans (cooked or canned, rinsed and drained)
- 1 cup Red kidney beans (cooked or canned, rinsed and drained)
- 1 cup Cherry tomatoes (halved)
- 1 medium Bell pepper (diced)
- 0.5 medium Red onion (finely chopped)
- 0.25 cup Fresh cilantro (chopped)
- 1 medium Avocado (sliced)
- 1 medium Lime (juiced)
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 2 cups Baby spinach
- As desired Hot sauce (optional)
Instructions
In a medium bowl, combine the black beans and kidney beans. Add the olive oil, cumin, smoked paprika, chili powder, and garlic powder. Mix well to evenly coat the beans with the spices.
Heat a skillet over medium heat. Add the spiced bean mixture to the skillet and cook, stirring occasionally, for 5-7 minutes or until heated through.
Once the beans are warmed, remove them from the heat and set aside.
In a separate bowl, combine the cherry tomatoes, diced bell pepper, and red onion. Squeeze the juice of the lime over the vegetables and toss to mix. Add the chopped cilantro for extra flavor.
Warm the whole-grain tortillas in a dry pan or microwave for a few seconds to make them pliable.
To assemble the wraps, lay a tortilla flat and add a handful of baby spinach leaves as the base. Layer 1/4 of the cooked bean mixture on top of the spinach, followed by the vegetable mixture and a few slices of avocado. Drizzle with hot sauce if desired.
Fold in the sides of the tortilla, then roll it tightly from the bottom to form a wrap. Repeat with the remaining tortillas and fillings.
Serve the wraps immediately or wrap them in foil for an on-the-go meal.
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 250.4 g | 91% | |
| Dietary Fiber | 71.4 g | 255% | |
| Total Sugars | 18.0 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3992 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
