Tex-Mex Bean Wraps (Protein 14.g)

Ingredients:

1 15 ounce can black beans, drained
juice from one lime
juice from one orange
3 cloves garlic, minced
dash salt
dash cayenne pepper, or to taste
3 scallions, sliced
1/2 red or green bell pepper, chopped
flour tortillas
cheese (optional)
salsa
Preparation:

In a food processor, combine the beans, lime juice, orange juice, salt
and cayenne pepper and blend until smooth. Add scallions and bell peppers
to this mixture.
Spread approximately two tablespoons of the bean mixture on a flour tortilla,
top with cheese if desired, and add salsa.

Roll up and slice in half if desired. Wraps can also be microwaved for
30 seconds to warm them up.

Makes 2 wraps.


These Mexican bean tortilla wraps make for a high-protein and low-fat
vegetarian lunch. You can even eat them on the go, since they are all
wrapped up and very portable. Try adding a bit of sour cream or guacamole
for an even heartier meal. This recipe for tex-mex tortilla wraps is both
vegetarian and vegan.