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Cheesy Southwest Black Bean Tortilla Wraps
with a side salad tossed in paprika vinaigrette

Name: Cheesy Southwest Black Bean Tortilla Wraps
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cloves Garlic, minced; 1 Onions, small, diced; 1 1/2 Bell peppers, any type, diced; 1 can Black beans (14 oz / 397 g can), drained and rinsed; 1 Tbsp Cooking oil; 1/4 to 1/2 tsp Cumin; 1/4 to 1/2 tsp Coriander; 1/2 cup + more for serving Salsa, store-bought (choose your fave); 4 oz Cheese, Mexican blend; 4 Tortillas, burrito-sized; 1/4 tsp Paprika; 1 1/2 Tbsp Vinegar, red or white; 2 tsp Dijon mustard; 2 tsp Maple syrup; 3 Tbsp Oil, cooking; 1 cup Tomatoes, cherry or grape; 5 oz Mixed greens

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Cheesy Southwest Black Bean Tortilla Wraps

These cheesy wraps are like homemade Hot Pockets (but better and healthier!)
Smarts: Double and freeze a few for easy lunches on the go!

Ingredients

Metric

Servings:

Cheesy Southwest Black Bean Tortilla Wraps:

Garlic - 2 cloves , minced
Onions, small - 1 , diced
Bell peppers, any type - 1 1/2 , diced
Black beans (14 oz / 397 g can) - 1 can , drained and rinsed
Cooking oil - 1 Tbsp
Cumin - 1/4 to 1/2 tsp
Coriander - 1/4 to 1/2 tsp
Salsa, store-bought (choose your fave) - 1/2 cup + more for serving
Cheese, Mexican blend - 4 oz
Tortillas, burrito-sized - 4

Side Salad with Paprika-Spiced Vinaigrette:

Paprika - 1/4 tsp
Vinegar, red or white - 1 1/2 Tbsp
Dijon mustard - 2 tsp
Maple syrup - 2 tsp
Oil, cooking - 3 Tbsp
Tomatoes, cherry or grape - 1 cup
Mixed greens - 5 oz

Prep

Garlic / Onions / Bell peppers - Prep as directed. If making tomorrow’s dinner, you can double the garlic and onions. (Can be done up to 3 days ahead)
Black beans - Drain and rinse.

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Make

Heat oven to 375F (or 190C) degrees.
Heat a skillet or non-stick frying pan over medium-high heat. Add cooking oil and then garlic, onions, and peppers to heated oil with cumin, coriander, and some salt and pepper. Saute until softened, ~3 minutes.
Add in black beans and salsa and mix everything through.
Divide filling and cheese across tortillas by placing ingredients at the bottom of the tortilla. Now fold bottom of the tortilla over filling. Then fold the sides and roll up as tightly as possible. If the tortillas are not super pliable, microwave them for 20 to 30 seconds to soften. Place seam side down on a sheet pan and bake for 8 minutes.
While tortilla wraps are baking, make vinaigrette by whisking paprika, red wine vinegar, Dijon mustard, maple syrup, and cooking oil. Season to taste with salt and pepper.
Toss vinaigrette with tomatoes and mixed greens when wraps are ready. Enjoy wraps warm with cheese still oozing and with more salsa!

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