We loved these, and they also made for delicious leftovers for lunch the next day. These wraps get nice and crisp in the oven, they're super tasty, and full of protein! Can't go wrong.
2 c cooked Mexican Style Quinoa (click here for recipe)
1 c black beans, rinsed and drained
1 c (reduced-fat) grated Mexican style cheese
1/2 c salsa
8 (8-inch) whole grain wraps or tortillas (I couldn't find the 60 cal ones I like, so I had to go with some 100 cal whole wheat)
There are two methods to prepare our Quinoa & Bean Burrito Wrap recipe.
Method 1: (This is the Flauta method, crunchy and yummy!) ** This is the way I did it!
Preheat oven to 350 degrees. Add the first 4 ingredients to a mixing bowl, toss to combine. Evenly divide mixture along the edge of each tortilla. Roll snugly and cut each burrito in half. Lightly spray each side with non-stick cooking spray or brush with olive oil. Place seam side down on a parchment lined cookie sheet or non-stick baking sheet. Don't allow wraps to touch so that they get crispy on all sides.
Bake approximately 16 to 20 minutes, or until wraps are lightly golden and crispy. Turn over after 10 minutes of cooking time. If desired, serve with either fat-free Greek yogurt or reduced-fat sour cream, and additional salsa. Serve immediately.
Method 2: (Burrito method)
Preheat oven to 300 degrees. Stack tortillas, wrap in foil, place on a cookie sheet and warm 15 minutes while quinoa & beans are heating up. In the meantime, combine in a skillet the cooked quinoa, black beans, and salsa. Heat over medium-low heat until hot.
Evenly divide quinoa & bean mixture over the edge of each tortilla. Evenly distribute the cheese over the quinoa mixture. Snugly roll each tortilla then cut in half. If desired, serve with fat-free Greek yogurt or reduced-fat sour cream, and additional salsa.
Original recipe found here.