Garlic and Herb Black Bean Tex Mex Wraps

Servings 4 servings


  • 1/2 tablespoon olive oil
  • 3/4 cup minced onion
  • 2 cloves garlic pressed
  • 3/4 teaspoon paprika
  • 1/3 cup grated carrots
  • 1/4 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon sea salt
  • 3 tablespoons low sodium vegetable broth
  • 7.5 ounces black beans rinsed and drained or homemade
  • 1/2 cup cooked brown rice
  • 8 large leaves Romaine lettuce
  • Optional toppings:
  • salsa
  • avocado diced
  • Pepper Jack Cheese grated


  • DO-AHEAD TIP: Cook brown rice.
  • COOKING INSTRUCTIONS: Heat the oil in a medium skillet over medium heat.
  • Add onion, garlic, paprika and carrot; sauté until onion is tender and fragrant and carrot has softened a bit. Stir in chili powder, cumin, salt, broth and black beans; blend well and heat through.
  • Stir in rice then fill lettuce leaves with mixture and serve immediately with optional toppings.


LC SERVING SUGGESTION: A relish tray of carrot and celery sticks, grape tomatoes, cucumber spears and whole black olives. SERVING SUGGESTION: Add buttered corn on the cob. KOSHER: No changes necessary. GLUTEN FREE: Make sure broth, beans and salsa (if using) are gluten free. NUTRITION: per serving: 113 Calories; 3g Fat; 5g Protein; 18g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 314mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat. Points: 3
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