MEXICAN CHICKEN & BLACK BEAN WRAPS
Make the most of leftovers from a roast chicken with these Mexican chicken and black bean wraps, which need just 15 minutes to prep. Ideal for a midweek meal
Provided by Tom Kerridge
Categories Dinner, Lunch, Snack, Supper
Time 35m
Number Of Ingredients 17
Steps:
- Heat the oil in a frying pan, tip in the onion and fry for 5 mins until golden. Stir in the garlic, cumin, paprika and oregano and cook for 2 mins. Tip in the beans and the chicken and heat through, then stir in the chilli, tomatoes and coriander, season and keep warm.
- Lay a tortilla in a non-stick pan, sprinkle with cheese and heat until melted. Slide the wrap onto a board, spoon over a quarter of the chicken filling and roll up tightly. Repeat to make three more wraps. Mix the yogurt and chipotle sauce and serve on the side with guacamole and lime wedges for squeezing over.
Nutrition Facts : Calories 475 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.8 milligram of sodium
EASY CORN AND BLACK BEAN WRAPS
Corn, black beans and green chiles combine for a tasty meatless dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 10
Number Of Ingredients 9
Steps:
- Cook frozen corn as directed on bag; cool.
- In large bowl, mix corn, beans, chiles, green onions and lime juice. Serve immediately, or cover and refrigerate until ready to serve.
- To serve, spoon about 1/2 cup corn mixture on each tortilla; top with 1 tablespoon each of sour cream, salsa and cheese. Fold up bottom; fold sides in to enclose filling.
Nutrition Facts : Calories 310, Carbohydrate 47 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 5 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Wrap, Sodium 700 mg, Sugar 5 g, TransFat 1 g
BLACK BEAN AND VEGETABLE WRAPS
Categories Bean Cheese Vegetable Bake Super Bowl Vegetarian Bell Pepper Butternut Squash Fall Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Add garlic and stir 30 seconds. Add bell peppers, zucchini, squash, and onion and sauté until crisp-tender, about 8 minutes. Mix in cumin and sauté until vegetables are tender, about 2 minutes longer. Season with salt and pepper. Place beans in large bowl; mash coarsely with fork. Mix in vegetables and cheese.
- Place tortillas on work surface. Spoon 1/4 of filling down center of each. Sprinkle each with 1 tablespoon cilantro. Roll up tortillas, enclosing filling. Arrange wraps, seam side down, on baking sheet. (Can be made 1 hour ahead. Let stand at room temperature.)
- Preheat oven to 350°F. Cover wraps with foil. Bake until filling is just heated through, about 10 minutes. Cut each wrap into 2 or 3 sections.
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BLACK BEAN AND AVOCADO WRAPS | GIMME DELICIOUS
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5/5 (20)Estimated Reading Time 2 minsServings 6Total Time 20 mins
- Heat oil in a large pan over medium/high heat. Add the onion, bell peppers and garlic. Cook for 2-3 minutes or until onion is lightly golden. Add the beans and taco seasoning. Cook for another 2-3 minutes. Remove from heat and cool for a few minutes before assembling.
- In a medium bowl, combine the avocado, tomato, cilantro, lime juice and a pinch of salt and pepper.
- To assemble, Lay a tortilla on a flat surface. Spread with a teaspoon of sour cream or mayo. Top with a few tablespoons of the black bean mixture and a few tablespoons of the avocado mixture.
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