Veggie Bean Wrap

20 min · Serves 4

Based on a recipe from Healthy Latino Recipes Made with Love California Department of Health Services California Latino 5-A-Day Campaign, via USDA MyPlate Kitchen

What goes in

• 2green or red bell peppers
• 1onion
• 1 canlow-sodium black beans
• 2mangos
• 1lime
• ½ cupfresh cilantro
• 1avocado
• 4flour tortillas

How to cook it

1. Cook the chopped bell peppers and sliced onion in a nonstick skillet over medium heat for about 5 minutes.
2. Stir in the drained black beans, lower the heat, and simmer gently for another 5 minutes.
3. Toss the diced mango, lime juice, cilantro, and avocado together in a bowl, setting half aside for garnish.
4. Divide the warm pepper-bean filling and the rest of the mango salsa evenly among the tortillas.
5. Fold in the sides and roll up each tortilla firmly into a wrap, then spoon the reserved mango salsa over each portion.

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