Black Bean Wraps
Here’s a quick and easy meal we had a few weeks ago. The recipe calls for preparing these as “wraps” (like you didn’t know that from the title, right?), and if you do that, they can be made a few hours in advance. We had them wrap-style the first night, but cooked them up quesadilla-style the second night, and MUCH prefered them that way. The Picky Apple and I liked the extra crunch the tortilla provided when served quesadilla-style. If you try the recipe, let me know which way you prefer!
Black Bean Wraps
from Southern Living Great Food for Busy Cooks
Ingredients:
- 1 (8 oz) package cream cheese, softened
- 1 cup (4 oz) shredded Monterrey Jack cheese with peppers
- 1/4 cup sour cream
- 1/2 tsp onion salt
- 1 (15 oz) can black beans, rinsed and drained
- 2 tbsp salsa
- 6 (8 inch) soft taco-sized flour tortillas
- 1/2 (10 oz) package fresh spinach, thoroughly washed
- 1 (7 oz) jar roasted red bell peppers, drained and coarsely chopped
- 1 carrot, shredded (optional)
- Salsa
Process first 4 ingredients in a food processor 30 seconds or until smooth, stopping to scrape down sides as needed. Transfer mixture to bowl.
Process beans and salsa in a food processor until smooth, stopping to scrape down sides as needed.
Spread bean mixture and cheese mixture over tortillas, leaving a 1/2 inch border; top with spinach, peppers, chicken, and if desired, carrot. Roll tortillas tightly; wrap each in plastic wrap. Chill, if desired. Serve with salsa.
Note: Black Bean Wraps may be prepared up to 4 hours ahead and chilled until ready to serve. To serve warm, prepare wraps as directed, wrapping in aluminum foil instead of plastic wrap. Preheat oven to 400 degrees F. Place on a baking sheet. Bake for 15 minutes.
